Introduction to the Flavor of Coffee Bean production method in Ethiopia Valley Jikor Shamakanisha treatment Plant

Mokanisha processing plant

The Mokanisha processing plant is part of Israel Degfa, the owner of a very large-scale coffee business in Ethiopia.

Many parts of Ethiopia (Yega, Guji. There are more than 20 studios.

There are hundreds of small farmers near the Guji Mokanisha treatment plant at an altitude of 1900-2300 meters.

Send the hand-harvested bright red ripe berries to the cherry collection station every day to ensure the quality, immature and overripe will be eliminated in order to get sweet and clean washing flavor!

Ethiopia

Guji Kolcha Mokanisha washed G1

Baking degree: shallow baking

Flavor: apricot peach, sweetened peach, tender ginger, floral notes, juicy and rich taste, sweet sucrose.

Variety: Heirloom Ethiopian native species

Country: Ethiopia

Producing area: Guji Guji

Processing plant: Mokanisha processing plant

Grade: G1

Treatment method: washing treatment method

Altitude: 1900-2300 m above sea level

The unstoppable Guji producing area

Guji Zone has always been a production area worthy of considerable attention.

The development in recent years has also confirmed that the rise of Guji producing areas is indeed the development of Ethiopia in recent years.

One of the important trends. In addition to beans from larger producing areas, such as Humbela, Shaquiso, etc.

There are also excellent beans from a processing plant or even a single manor, which is a traditional Yega Xuefei producing area.

Beyond the reach of others. What's more, in terms of innovative treatments, there will be batches of honey treatment.

In addition to the recent focus of Gesha Village, the Guoji producing area has also become

An important hot spot. To understand the trends in Ethiopia, Guji can be said to be non-negligible.

Highlight.