Ethiopian Coffee | what coffee beans are used for hand-made coffee | the sun on Limtega and Tula farms

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Ethiopian Coffee Recommendations| Front Street Coffee Boutique Hand brewed Coffee Bean---Sun-dried Red Cherry| West Dharma Flower Queen

In Ethiopia, sun-dried beans will be distinguished by adding 3 and 4 after the name (3 is better). After coffee cherry harvest, the peel and pulp will be immediately dried in the sun-dried bean field until the coffee is dried to 16% moisture content. Then, it will be wrapped in parchment or sheepskin and repeatedly rubbed until the surface mucosa is removed. Polishing and drying is the processing process of sun-dried beans. Some areas or farms in Ethiopia define G1, G2 in terms of the proportion of defective beans, such as the Sea Breeze and Mist Farms.

Tega and Tula farms are located in the heart of the Kaffa forest (southwest Ethiopia) belonging to the Limu region, producing and providing high-quality coffee, hand-picked and immediately dried on drying grounds, coffee beans absorb the heat of the sun and the land, coffee sweet with subtle acidity.

---Solarium

Property Characteristics: Farms

Name: Tega and Tula Farm

Region: Limu

Country: Ethiopia Ethiopia

Grade: G3

Altitude: 1,7000--1,800 m above

Harvest period: October-December

Certification: No Certification All coffee is organic and nontoxic

Soil Type: PH5.2--6.2 red brown

Coffee Characteristics: Coffee characteristics

Variety: heirloom cultivars Traditional native species of yega

Processing System: Dry-Processed Solarization

Appearance: Longberry 16--18 mesh

Top Jury Descriptions Judge's comment: Cinnamon 60 seconds from the first blast

aroma/flavor: almond, gingerbread, cherry, curry, black tea, honey, fermentation, chocolate

Acid value: citrus, cherry, lime,

complex with other: old coarse taste, middle eastern spice taste, textured quality finish with grainy taste on the tongue

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