Lim region of Ethiopia | what is the flavor of native species washed by limu Kossa Xhosa?

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Lim region of Ethiopia | what is the flavor of native species washed by limu Kossa Xhosa?

Finding coffee on a farm is very rare in Ethiopia, but Gidey Berhe Retta has a farm in Limu Kossa, which is 350 hectares above sea level, 1840-2130 meters above sea level. The land where coffee was grown used to be a dense wild forest, but after being trimmed, coffee can be planted on it, but among the native trees, it is still filled with the deep serenity and loneliness of the forest. During the harvest season, 400 seasonal workers are employed to harvest and select cherries on the farm, and during the harvest peak, the processing plant processes about 20000 kilograms of cherries a day. Limu Kossa Agro Industry PLC is not a very attractive name for the coffee farm, so the raw bean merchant, with the consent of Gideon, named his coffee after him.

Limu Coffee coffee is famous for its aroma and wine taste (spicy and Winnie flavor) and is very popular in Europe and the United States. The acidity and alcohol thickness are good, and the water-washed lim coffee is also the favorite of fine coffee. The bean shape is medium, greenish blue, mostly round.

The floral, fruity, and tea-like aftertaste extracted by water washing and refinement are its attractions for a long time. Eth wet processing was introduced in 1970 and was the stronghold of the first washing tank. The washing process can be understood as fermentation shelling and direct drying. Although the production process and equipment require a lot of investment, because it can produce the traditional wine and lemon blossom flavor, the determination of investors remains unimpeded. Due to the full investment, the design of the sink has been continuously improved and unified. under the professional technology, the stable quality Yega Xuefei has gradually entered the international market in the name of specialty coffee and is favored by many coffee lovers.

Bean seed: Ethiopian native species Ethiopian Heirloom

Producing area: Lim Kosar Limu Kossa; Euromi Asia Oromia

Farm: Limu Kossa Agro Industry PLC

Farmer: Gidebeche Gidey Berhe Retta

Altitude: 1840-2130 m

Treatment: washing Washed

Flavor: citrus, Bailan melon, caramel

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.

Flavors: nutty, toast, apricot, caramel, sugarcane, maple syrup, Body, cocoa, chocolate finish.