Lim producing area | Lima Lemma Nicholas NegusieG3 | Heirloom solarization local native species wind

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Lim producing area of Ethiopia | Nicholas G3 | Heirloom native flavor?

Crops produced in Ethiopia in 2008, including wheat, corn, sesame, coffee and so on, were fully imported into E.C.X 's trading system (Ethiopian Commodity Exchange) to replace the ancient auction and export methods, such as coffee farmers or cooperatives, sending coffee to E.C.X centralized warehouses of the same grade? Beans from the same producing areas will be mixed together and auctioned. You don't know which farmers or cooperatives produce them. In fact, this practice has no effect on output and quality. It is easier to tell the quality of coffee by price. The so-called "penny per penny" is attracted by the fact that coffee bean merchants cannot directly know which farmer or cooperative is convenient to trade. Because those who do not pass through the E.C.X trading system will be heavily taxed, now more than 90% are through this trading system, but it is not a good thing for buyers who like fine coffee E.C.X trading system. For this reason, Ethiopia launched the D.S.T (Direct Specialty Trade) system in 2010, and D.S.T system is an Ethiopian auction held irregularly. Only through the SCAA cup test standard of more than 80 points of boutique coffee specialty coffee can hang its own name to trade with foreign raw bean merchants, and the small quantity and quality of the joint cooperative is the target of many foreign buyers.

This batch of Lemma (Negusie) from Limu, Ethiopia, are sun beans of wild traditional tree species. Coffee grows in primeval forests. No one will deliberately take care of these humble but God-given treasures. Hard-working women pick up these coffees and dry them on the hard land in front of their houses. These processes and the methods of their ancestors have not changed. These are primitive Ethiopian sun beans.

Limmu is the highest scorer in the D.S.T cup test for two consecutive years in 2009 and 2010, breaking through the coffee dominated by Yega and Sidamo.

Name of Farm Farm

Farm owner: Various small producers different kinds of small farmers

Grade: G3

Production area: Limmu Kossa

Country: Ethiopia

Altitude: 1700 Murray 2000 meters

Variety: a mixture of local ancient and traditional varieties of Mixed Heirloom

Treatment: Dry Process solarization

Harvest time: October of each year to January of the following year

Appearance: 17muri 18 mesh

Aroma / flavor flavor: strawberry, spice, fermented flavor, mango, papaya, pineapple, toffee, chocolate, honey, milk

Acidity: lemon, orange, malic acid, passion fruit acid

Complexity and other other: obvious spice taste, honey smooth taste, intense tropical fermented fruit mellow, fruit flavor obvious

Strong fruity aromas and the sweetness of maple syrup milk, which is another good thing for people in Yega and Sidamo to pay attention to.

Qianjie recommendation:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.