Guji Shaquiso Dembi House washing / Solar G1 Ethiopian Fine Coffee introduction

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Production area: Sidamo/Guji/Xiqisuo/Dunbiuduo

Treatment site: Jigesha treatment plant

Altitude 1900~2100M

Breed: Ethiopian native species

Treatment: Wash/Sun

Grade: G1

Flavor description (washed): Sweet peach, floral notes and citrus aromas, Yangleduo sweet and sour with green tea taste, medium temperature taste more soft and smooth mouth, sweet and delicate tail…

Flavor description (sun exposure): Grape, orange berries, chocolate bread, sandalwood aromas, acid freshness, sweet and sour juicy taste…

Ethiopia valley, kisha, kisha. jpg

Guji Zone has always been a production area worthy of attention. The development in recent years has also confirmed that the rise of Guji production area is indeed one of the important trends in Ethiopia's development in recent years. In addition to beans from larger producing areas such as Hambera and Chaso, there are also excellent beans from processing plants or even single estates that cannot be matched by traditional Yegashvili producing areas. What's more, in terms of innovative treatment methods, there will also be honey treatment batches. In addition to Gesha Village, which is the latest focus, Guji has also become an important hot spot. To understand trends in Ethiopia, Guji can be said to be the focus that cannot be ignored.

Ethiopia's administrative divisions are divided into four levels, arranged in the order of Region, Zone, woreda and kebele from large to small. Most of the coffee beans are named according to this rule. Guji-Shaqisuo is located in the southeast of the famous producing area Yejiashefei. In the administrative division, it belongs to Oromia Region→Guji Zone→Shakisso woreda. It belongs to regional coffee beans. Gigesa is located in Danbi Uddo Kebele village in Shakisso and was privately established by Faysel Abdosh in 2014. Faysel Abdosh not only owns its own processing plant, but also has a coffee export company, which can be said to be close to the first line of Ethiopian fine coffee trend. This processing plant is also the result of Faysel Abdosh's experience and knowledge as a fine coffee export place into the painstaking efforts of producers, which seems to verify the ultimate pursuit of fine coffee industry. The operating standards and coffee quality of this processing plant are at the first line level, so it has just been established. Nordic Approach favors.

In recent years, Ethiopia's most eye-catching production area is Yejia Shefei. Guji Shaqisuo is less known than Yejia Shefei. However, under the trend of soaring overall prices of Yejia Shefei in 2015, international boutique buyers have turned to other nearby production areas, such as Sidamo, Limu, Jimma, etc. Many potential production areas and producers have been discovered one after another, such as Limu Gera and Sunlight. Gugi Shakiso's coffee is actually quite unique, producing coffee that has repeatedly gained market attention. Ninety Plus launched the legendary Nekisse at the end of 2009, which means "nectar from Shakiso".(Nectar from Shakisso), the origin and name are from Shakisso; another Level Up launched the same flower language for Shakisso (Derar Ela), last year also repeatedly won the industry's praise, and won the 2014 April Coffee Review 95 points excellent results.

Just as Yejia Shefei became famous after its fame, Guji was also established as an independent production area by ECX in 2010 due to its superior geographical location and medium taste. Shakisso (sometimes translated as Shakiso) is the most attractive micro-production area in Guji, geographically located in the southeast of Yejia Shefei, with an average altitude of more than 1,800 meters, fertile black soil (Vertisol), significant temperature difference between day and night, so that the local has all the conditions to produce high-quality fine coffee. Almost all the local coffee production sources belong to individual smallholder forms. When the season comes, the ripe red berries adjacent to their own are picked and sent to the treatment plant. They are placed on well-ventilated African shelves to control the temperature and fermentation degree. After removing the pulp, the water content is reduced to 11.5%-12%. When the post-treatment and standing operations are completed, they are exported through the bidding system of ECX Ethiopian Commodity Exchange. Local exporters or international buyers then compete to find the right green coffee beans.