The dominant flavor of Sidamohambela coffee bean planting tends to Humbela and Huakui coffee taste characteristics.

Why is the planting advantage and flavor trend of Cedamohambela? Is the flavor of Humbela similar to that of Huakui?

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The town of Hambela Woreda is located in the Guji district, and the rise of the Guji district can be said to be one of several important trends in Ethiopia in recent years. Shakisso is a well-known example, but the mode of operation of Humbela is another peculiarity.

The rise of Gucci can be said to have its inherent conditions, coupled with the fact that Trabocca, the largest coffee bean seller in the Netherlands, entered the area five years ago and called it production together with the local coffee farm. They donate coffee cup testing laboratories and try their best to improve the quality and output of coffee beans every year. Through the quality control of its company, it has gradually influenced the planting technology of neighboring coffee farmers, and even Trabocca has more than 10 years of long-term staff exchanges of coffee planting, production, processing and marketing experience in this area, contributing to the improvement of coffee quality in this area. The town center of Hambela Woreda is called Dimtu, which is the busiest place in Humbela. Because this batch of Dingtu Village is a very small-scale aggregate, its quality must be better than that of a large-scale aggregate. it is indeed a small-scale strong stick bean in Guji producing area.

Dimtu is the town center of Hambela Woreda, next door to Shakisso, also located in the south of Oromia, next 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. Dingtu Village, like Shaquiso style, is a unique producing area of Cedamori, and even in Cedar Morri is a remote area far from most coffee producing areas. Another famous local product in Shaquiso is the gold mine. Miners, land, ethnicity and other factors also destabilized the region in 2006. 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.

Qianjie coffee suggests the cooking method of Huakui.

Filter cup: smart cup

The smart cup combines the advantages of the French pressure pot and the hand flushing pot, which is simple, convenient and easy to use. it is extracted by soaking, but it does not require much skill. If it is difficult to skillfully master the steady flow of water, and can not accept the French pressure of fine powder, then the smart cup is easy to operate, but also can take into account the choice of flavor. There is a piston at the bottom of the cup, which is usually in a diving state (there are four feet below, leaving him hanging). After pouring into the water and closing under pressure, the piston firmly blocks the current, and when it is placed on the container, the lower piston is pushed up and the coffee comes out.

[preparatory work]

1. Fold the filter paper, put it in the smart cup, wet the filter paper with hot water and take away the smell of the filter paper.

2. 15-16g powder, grindability BG 5R (64% of Chinese standard No. 20 sieve pass rate), water temperature 90 degrees, ratio of water to powder 1:15

Technique: steam 30 g of water for 30 seconds, then pour water into 225 g of water, place it on top of the sharing pot at about 1:30 seconds, and wait for the water to trickle down completely. It takes about 20 seconds to trickle down and about 2:05 seconds to finish dripping filtration.

Huakui coffee flavor: taste balanced, nuts, almonds, grapefruit peel, slightly sour berries, slightly cool, berries sour taste, accompanied by fruit fermentation aroma, the finish has sweet spices, overall clean.

The ratio of water to powder is still 1: 13: 1: 18, the water temperature and steaming time vary according to the beans, the degree of grinding is still moderately ground, the thickness of the filter paper is the same as that of white granulated sugar, the filter paper is specially designed for smart cups, and Melita filter paper is preferred.

Huakui Coffee flavor: it has obvious melon aroma, strawberry jam, soft acidity in the mouth like jackfruit, berry flavor of middle strawberry emerging, and some sugar return sweet, rich in layers. Aromas of green tea, strawberry, jasmine, lime and sugar. The palate is light and clean, with soft and fresh acidity.

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