Introduction to the flavor of Sidamo Red Cherry Project Coffee in the Sidamo G1 Valley

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Description of Coffee Flavor in Ethiopia Sunshine Sidamo G1 Valley Shakisuogesha processing Plant

Product name: red Cherry Project Ethiopia Solar Sidamo G1 Valley Gee Shakiso Dunbiu Village Murixu processing Plant

(Ethiopia Sidamo Guji Shakiso Danbi Uddo Mulish Natural G1) baking degree: (shallow # 2)

Flavor description: yellow kumquat, sweet peach, citrus, fine acid,

Pineapple, wheat-scented black tea, brown sugar, smooth taste, good aftertaste.

Country: Ethiopia (Ethiopia)

Producing area: Oromia Region

Guji Zone area

Shakisso Woreda town

Dunbi Udo (Danbi Uddo Kebele) Village

Treatment plant: Murixu treatment plant (Mulish)

Altitude: 1900 to 2100 m

Variety: Ethiopian ancient superior original species (Heirloom)

Annual rainfall: about 1500 to 2000 mm (mm)

Treatment method: African scaffolding sun drying treatment

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Introduction:

The sudden rise of the producing area of Guji Zone has become a hot topic of discussion.

It is indeed a special producing area worthy of considerable attention. The development of coffee in Ethiopia in recent years

It also confirms that the rise of Guji producing areas is indeed one of the important indicators for the development of Ethiopia in recent years.

In addition to the larger regions to which Guji belongs, such as Hambela and Shaquiso.

(Shakisso) and other places, there are also excellent raw beans from private processing plants or even single estates.

Because of the particularity of the producing area, it can not be compared with the traditional famous Yejiaxuefei producing area. What's more

In terms of innovative treatments, there have also been honey-treated batches of Ethiopian coffee in addition to Rosa Village.

(Gesha Village) in addition to becoming an eye-catching focus recently, people from Guji producing areas have also become

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

Highlight.

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The administrative region of Ethiopia is divided into four grades, the order from large to small is Region, Zone,

Woreda, kebele, most raw coffee beans are named according to this rule.

The Guji-Shaquiso launched this time is located in the southeast of Yejia Xuefei, a well-known producing area, and is divided into administrative regions.

Belongs to Oromia Region → Guji Zone → Shakisso woreda and belongs to regional type

Source of coffee, raw beans. The Murixu treatment plant (Mulish) is located in Shakisso.

Danbi Uddo Kebele village, is a private water treatment plant, combined with the local

Red fruits are harvested by 850 small coffee farmers through the Dutch Red Cherry Project OCR (Operation Cherry Red)

It has become the best choice for this batch of excellent high quality.

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The Red Cherry Project OCR (Operation Cherry Red) is an EU program developed by the Netherlands.

The government proposes that the main purpose is to encourage coffee farmers in Ethiopia to produce better quality coffee beans.

Origin: led by Dutch Trabocca BV (the largest soybean vendor in the Netherlands), partially sponsored by the Dutch government

Provide financial loans to support new hardware equipment and production processing knowledge to assist farmers.

Harvest method: red coffee and cherries are picked by hand in harvest season, 100% of which are strictly selected by women.

Fully ripe red cherry coffee, attentive eyes and hard-working women are the OCR program.

An important driving force behind the scenes. Because of its strict selection, the annual production is only about 1500 in small batches.

To three thousand kilograms of coffee beans. The ripe coffee fruit looks like a cherry, so it has "coffee cherry".

It's called. OCR began to be implemented in 2005. At present, the main producing areas are Yega Xuefei, Sidamo,

Penga Forest, Lekanti, Ken Bata, Irubabo, Hara, Lim, joined Coroga in 2011

(Golocha) origin (near Hara), etc., these are unique in flavor and can be fully displayed.

The flavor of Ethiopian beans, Trabocca will choose from the coffee after receiving the coffee, through

High bonuses will be paid to farms whose cup quality tests are up to standard in Ethiopia and the Netherlands.

The cup test pass score must be above 88 in order to become a good coffee for the red cherry program, by Trabocca

The company exports directly to buyers all over the world.

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Just as Yega Xuefei became well known after she became famous, Guji became an independent producing area. Gu Ji

With its superior geographical location and cup flavor, it was independent into an independent production area by ECX in 2010.

Shakisso (sometimes translated as Shakiso) attracts the most attention in the Guji producing area.

The micro-producing area is geographically located just southeast of Yegashafi, with an average altitude of

More than 1800 meters, fertile black soil (Vertisol), significant temperature difference between day and night

So that the local has the local conditions to produce high-quality boutique coffee. Local coffee production

Almost all of the sources belong to the individual form of small farmers, picking the perfect maturity of their own neighbors at the arrival of the production season.

The red berries are sent to the treatment plant and placed on a well-ventilated African scaffolding to control the temperature and

The degree of fermentation, after removing the pulp, the water content was reduced to between 11.5% and 12%, and then processed after processing.

After the completion of the rest operation, export is done through the competitive bidding system of the ECX Ethiopia Commodity Exchange.

Local exporters or international buyers follow this system to find their favorite raw coffee beans.