Guodingding Cooperative Solar Yega Snow Coffee G1 Ethiopian Coffee introduces coffee suitable for hand brewing

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Ethiopia Sun-baked Yerga Sherphine Ding Village Alim Bukato Smallholder G1

Ethiopia Natural Yirgacheffe Banko Gotiti G1 – Alemu Bukato

Coffee Review

Sunlight: February 94, 2018, December 94, 2017, hand-brewed coffee beans recommended

Qianjie Coffee [Hand brewing tutorial] 15g powder, medium fineness grinding (sugar size), v60 filter cup, 90 degrees-91 water temperature, the first injection of 30g water, 30 seconds of stewing, injection to 105g water, 135g water cut, wait for the powder bed water to drop to half, then inject water slowly and evenly until 225g water, finally shake the filter cup to increase extraction, water powder ratio 1:15, extraction time 2:00

Flavor Short Review:

Dry aromas are sweet berry, mango and peach aromas.

Intense blueberries, strawberries, grapes, mangoes and peaches when sipped

The flavor is thick and strong,

Chilled, it resembles a glass of juice mixed with blueberries, grapes and peaches.

The aftertaste is long berries and flowers

The sweet, juicy, full-bodied flavor of the classic fruit is mesmerizing.

Country Ethiopia

SNNPR Region

Gedeo Zone

Yirgacheffe

Gedeb Woreda

Producer Alemu Bukato

Altitude 2020 m (GPS measurement height of treatment plant)

The actual planting distribution of small farmers is about 1,900 - 2,100 meters

Varieties Ethiopia ancient superior native species (Heirloom)

Annual rainfall 1,500 - 2,000 mm

GPS N5°54'45" E38°23'6"

Treatment Ethiopian Traditional Fine Method Sun-drying Treatment

Banko Gotiti- Alemu Bukato

For sun and wash duo batches.

The traditional solarization process involves farmers delivering coffee berries to a treatment plant

2-3 weeks of direct African trellises,

Unripe berries are picked out manually,

And rely on experienced workers to stir regularly,

Remove the flesh and pod (sheepskin layer) after the sun is finished

Store in warehouse until moisture drops to 11-12% before exporting.

The washing process is to remove the peel/pulp of the berry by using a peeling machine,

stan in a fermentation tank for 1-3 days until that pectin lay is decomposed

(depending on local temperature and humidity),

The shelled beans are then washed through the wash channel for 30-60 minutes,

At this time, through channel design and water flow scouring

can remove beans with low specific gravity and poor quality,

After that, the beans with shells were dried in African trellis for 14 days.

After drying, it will be stored in the warehouse of the treatment plant.

The shelled beans are then transported to the Dry Mill for shelling before export.

and through foreign matter removal, silver skin removal polishing, gravity screening,

A series of complicated screening processes such as color selection are finally bagged for export.

Do you still remember the sweet and sour flavor of last year's washed fruit Ding Ding Village?

Whenever Ethiopian coffee is tested blindly on a cup table,

From the southeast side of Yerca Coffee

The remote location of the Woka/Gotin micro-region always arouses our curiosity and attention.

Quality has never disappointed us. Besides the advantages of altitude and environment,

After visiting them personally, I found that they were also very careful in their treatment methods.

The percentage of sun-dried berries on a pergola bed is much lower than in most treatment plants.

Selection of breathable mesh on scaffolding,

The thickness of the exposed berries is also quite particular, these seemingly ordinary small details

But it can greatly affect the quality and taste of the cup.

The innate advantages of the production area combined with fine processing methods have created a unique micro-production area.