Coffee Bean Brand ranking Sun Yega Sidamo Coffee Guji producing area Yadi Cooperative

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Introduction:

This batch is produced in a small village near the town of Michicha & Kelenso Moconissa in the Guji producing area of Sidama province. There are seven hundred small coffee farmer families under the Ardi cooperative, named Ardi after the discovery of 4.4 million-year-old fossilized female remains in 1992.

The treatment of Ardi is quite meticulous, with ripe cherries artificially picked and dried on tall African scaffolding for three weeks. Throughout the three-week drying process, the workers turn it every two hours, stirring continuously by hand every day to ensure uniform drying, ensuring that the sun-ripe coffee cherry fruits are of the same quality and dried into the final product.

Its improved sun drying method aims at two shortcomings of the traditional method: when picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defective beans in the treatment plant to make the beans look average in size and maturity. Then, use a tall wooden frame or a whole scaffolding to make the sun, so as to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of beans, so that coffee beans can be evenly exposed to water loss; every three to five days, coffee workers will manually screen out bad moldy beans.

Therefore, by the time the exposure is completed, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry has already been tanned with black coffee with excellent shell raw beans. This batch of Sidama Yadi G1 (Ardi) is rated as G1 by ECX, with excellent appearance, consistency and freshness of raw beans to dry aroma and flavor. Sun beans have rich aroma and clean and fresh taste.