Coffee review

Guji producing area of Ethiopia | what is the flavor of native species in the Guracho Gulachu washing plant?

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Ethiopia Guji producing area | Guracho Gulachu washing plant local native flavor? The growers of this coffee come from small coffee farmers in two villages in the town of Guracho in Gulachu. The washing factory not only handles the cherry fruits very carefully, but also helps.

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

Guji producing area of Ethiopia | what is the flavor of native species in the Guracho Gulachu washing plant?

The coffee growers come from small coffee farmers in two villages in the town of Guracho in Gulachu. The washing factory not only handles the cherry fruits very carefully, but also helps these small farmers to improve their cultivation. The two villages are home to about 4000 residents, each planting an area of less than one hectare, regardless of altitude, climate or soil conditions are very suitable for coffee growth, washing plants have produced excellent quality coffee in the past, rich in fruit flavor, the overall sense of balance is also very good. The water used comes from the nearby Gambella River (Gambella).

Farmers send the fresh fruit to the collection station, wash the cherries and eliminate the bad cherries, then peel and pulp them in a washing plant, ferment for 36 hours to decompose the mucus attached to the beans, and flow through the ditch to wash the remaining mucus. Shell beans are laid in an elevated shed for 12-20 days, and the processed beans are left in Adis A Baba's warehouse for two months before they are shelled and exported.

Producing area: Guji Guji

Washing plant: gulachu Guracho

Altitude: 1900-20150 m

Bean seed: Ethiopian native species

Treatment: washing Washed

Harvest season: November-January

Flavor: aroma of red berry, coffee, jasmine and peach

Qianjie recommended cooking:

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.

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