Sidamo Guji production area Sil Ai Beauty Co-operative | wash the wind of Ami sidamo Ameli G1

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Sitamagugi Region Sirai Beauty Cooperative| Washed amelia sidamo Ameli G1 flavor?

Ch ire Ameli Mill was established in 2010 as a water treatment plant of Ch ire Ameli Coop, a cooperative with 800 small coffee farmers, most notably when the cooperative won third place in the Taste of Harvest competition in Ethiopia in 2015. The African Coffee Boutique Association (AFCA) is an organization based in Nairobi, Kenya, which brings together all African coffee producing countries to promote the quality of specialty coffee. Each year when harvest is complete, each country is separated at the same time and place, and world coffee experts are hired to do a cup test competition. In every African coffee-producing country where there is no boutique coffee establishment, the results of the Taste of Harvest competition organized by the African Coffee Boutique Association (AFCA) clearly represent the state of African boutique coffee.

Guji region of Sidamo, along the Meramura River in southern Ethiopia Mora Mora River, traditionally thought to produce forest coffee The original production area of (forest coffee), administratively divided, Guji belongs to Oromia in southern Ethiopia, and the local ethnic group is "Guji Oromo"(Gujii Oromo) family, growing coffee has always been the core of Euromian highland culture. In this area, there are several small coffee farms that gather their cherries together and process them for export. The processing plant is Ch 'ire Ameli in the Nensebo woreda area of Guji. More than 800 small coffee farmers send cherries to the processing plant.

After a very strict screening, and then washed, put on the traditional elevated bed to complete the drying, customer order, and then shell packaging export.

Origin: Guji producing area in Sidama province

Breed: Typica & Heirloom (native species)

Production: Chire Ameli Coop

Elevation: 2,100 meters on average.

Level: Wash G1

Annual rainfall: 1,400 to 1,800 mm

Soil: reddish brown

Certification: N/A

Flavor description: rose, citrus, acid elegance,? Peach, caramel mild clean balance, the end of the lively and varied fruit sweet. Ripe berry flavors are more mild and intense

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.