Lim producing area of Ethiopia | Nichols Nema Nigusie G3 traditional solarization native to the region

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Lim region of Ethiopia | what is the local flavor of the traditional solarization of Nichols Nema Nigusie G3?

Nicholas Nema first tried to cry at the DST auction held in Addis Ababa, the capital of Ethiopia, in 2000. Among the few kinds of sun-treated coffee, Nichols Neima's sweet fruit and excellent sun flavor became the focus of public attention. Although there was no further DST bidding in 2011, through direct contact with the coffee garden, our suppliers purchased this coffee directly. The owner and host of the farm is Lemma Edeto, who has been in the coffee business in Lim for more than 60 years. His farm began during the reign of HaileSelassie, and his property was confiscated under communism in the late 1970s, and it was about a decade ago that he, together with his sons and brothers, ran the first coffee plantation around Meto Gundb, the highest and almost northwestern town in the Lim region. It is located on a high terrace and occupies an excellent location overlooking the entire Lim producing area. The coffee garden is shaded by ancient lush trees. The trickle of natural springs. Flows through the coffee garden supplying irrigation water. Native varieties cultivated in Ethiopia. Farming in an organic way. Nichols Nema also has its own processing equipment (Pinhalense dryhuller), which allows them to fully control every stage of operation from production, harvest processing to export, and packaged in plastic inner bags (Grainprolined bags) to ensure that they sell quality coffee that is almost flawless. This is a coffee with a balanced flavor with medium acidity and excellent aroma performance with a multi-balanced overall texture. Flavor description: complex sweater, soft citrus, plum, sugar water, light wine aroma.

Sun Lim Nicholas Nema

English product name: Ethiopa Natural Limu G3 Nigusie Lemma

Country: Ethiopia

Producing area: Lim

Rating: Grade 3

Producer: Nigusie Lemma EdetoCoffee Development Enterprise

Treatment: traditional sun treatment

Variety: local native species Heirloom

Altitude: 1850 Murray 2000 meters

Harvest period: October of each year to every other year

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.