Wash Sidamo G1 Coffee Valley Jikorsha-Mokanisha Water treatment Plant Water washing Gucci hand Flushing

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Description of Coffee Flavor and aroma in Humbela Town, G1 Valley, Sidamo, Ethiopia

Product name: Ethiopia washing Sidamo G1 Valley Kircha Moka Nisha treatment Plant LOT#2

(Ethiopia Washed Sidama Guji Kercha Mokonisa Mill Lot#2)

Introduction:

The Sidamo producing area (Sidama) is located in southern Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley). The largest town in Sidama province is Hawassa, which is an important local coffee export distribution center. The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. Guji is located in the south of Oromia region, adjacent to Sidama and Gedeo. There are many pits in this area, which were used to mine gold in the early days, so there are many potholes in this coffee growing area. This makes people dangerous when walking between coffee growing areas. Guji is a unique producing area of Sidama, a remote area far from most coffee producing areas, which was destabilized in 2006 due to miners, land, ethnicity and other factors. As a result, the biggest problem facing the region now is that ─ needs manpower to maintain the growing area and harvest coffee. Local small farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in the highlands.

Mokonisa Mill is one of the 13 private processing plants owned by Mr.Israel Degfa, which is located in southern and southwestern Ethiopia, as well as in Yegashefi and Kochel. In addition to the processing plant, there is also an export company called Kerchansche. Mr.Israel Degfa is the second-generation coffee successor. when he was a young student, he learned to save the money his father gave him to go to school by bus. He would rather walk for an hour to save this money, which became the first fund for him to set up his first water treatment station. Since then, due to his reliable credit, he has become one of the important suppliers of Nordic Approach's, a famous Nordic coffee and raw bean trader in Ethiopia.

The Mokanisha Water treatment Plant (Mokonisa washing station) is located in the town of Woreda Kercha, the Guji producing area of Sidama, where most small coffee farmers grow only a few hundred coffee trees on average and cannot afford pesticides and chemical fertilizers. The red cherry fruits are harvested and sent directly to the Mokanisha water treatment plant. As the treatment plant is located at high altitude and the temperature is very low, the water treatment takes 48 hours to complete the fermentation washing, and then slowly drying the raw beans in the African bed for 15 days. Combined with several reasons, fertile soil, varieties are native excellent local varieties, coupled with quality management, and this water site is located at high altitude, raw beans are natural low temperature and slow drying to complete the work, it can be said that "super good beans" is not excessive at all.

Flavor description: apricot peach, lemon, sweetened peach, tender ginger, floral notes

The palate is juicy and rich, with sweet sucrose and sweet citrus fruit.

Country of origin: Ethiopia (Ethiopia)

Producing area: Guji, Sidama, Kercha.

Production: local coffee farmers in Guji (Kercha)

Processing plant: Mokanisha processing plant (Mokonisa Mill)

Variety: native species (Heirloom)

Altitude: 1900 to 2100 m

Grade: water washing maximum level G1

Treatment: traditional washing

Harvest time: NumberA

Certification: NCMA

Coffee: Ethiopian water washing Sidamogu Kolcha Mokanisha water treatment plant

Baking degree: medium and shallow

Baking day: 2017.09.04

Cooking day: 2017.09.06

Method: hand flushing

Grinding scale: small Fuji 4.5

Temperature: 90C

Steaming: silently count 15 seconds after adding water

Technique: draw a circle from the center, keep the injected water in the center as far as possible, cut off the water once, and expand the flushing circle area to close to the periphery at the end.

Palate: the aroma is ok, the acidity is moderate, and the flavor is quite good.