Introduction to the flavor characteristics of Xidamo coffee in Guji, the best micro-producing area of Xidamo coffee.

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Ethiopia Natural Guji Shakisso-Abeyot Boru 1850m

Ethiopia insolates the ancient Jixiaqisuoabei

The administrative region of Ethiopia is divided into four grades, the order from big to small is Region, Zone, woreda, kebele. Most of the raw coffee bean names follow this rule. Guji-Shaquiso, which is located in the southeast of the well-known producing area of Yegashifi, belongs to Oromia Region → Guji Zone → Shakisso woreda, belonging to the regional source of coffee beans.

Shakisso (sometimes translated as Shakiso) is the most attractive micro-producing area in the Guji producing area, which is located in the southeast of Yejashafi, with an average altitude of more than 1800 meters, fertile black soil (Vertisol), and a significant temperature difference between day and night, so that the local has all kinds of local conditions to produce high-quality boutique coffee.

Raw beans exude charming sun fruit aromas, while dry aromas are sweet aromas of peach, strawberry, mango and passion fruit.

Country: Ethiopia (Ethiopia)

Producing area: Guji Zone

Shakisso Woreda) Abbey Leaf Farmer

Altitude: 1800-2100 m

Variety: Ethiopian native species (Heirloom)

Annual rainfall: about 1500-2000 mm

Treatment method: solarization treatment

Flavors: strawberry sandwich biscuits, peach, tropical fruit aromas of mango, passion fruit, lemon, citrus and tail with citrus fruit aromas are elegant and delicate floral aromas

Qianjie coffee is suggested to be brewed by hand.

Filter cup: V60 filter cup

Water temperature: 90-92 ℃

Degree of grinding: small Fuji 3.5 (medium and fine grinding)

Powder / water ratio: 1:15

The extraction time is about two minutes.

Extraction technique: segmented extraction

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