Ethiopian Coffee | Gujala Youtirajia Layo Tiraga | Guji roasting / hand flushing suggestion

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Ethiopian Gujira Youtalaka

Ethiopia Guji Layo Tiraga washed

Producing country: Ethiopia Ethiopia

Variety: Ethiopian native species Ethiopia Heirloom Varietals

Producing area: Yulaga Uraga, Guji Guji

Co-operative: Layutilaga Cooperative Layo Tiraga Cooperative

Producer: 795 farmers nearby

Altitude: 2100-2200 m

Treatment: washing Washed

Flavor: sweet papaya, honeysuckle, peach

Coffee roasting advice on Qianjie:

Water washed Guji beans are not too hard, baking can use standard baking, medium firepower into beans, 20% of the throttle, can add firepower to increase flavor at the turning brown point, wind

The door is open to 50%, the blast door is 80%, and the firepower is adjusted according to the ROR situation. It is recommended to bake and develop beans under 13 ℃. The baking degree is shallow to retain the aroma of flowers and fruits, if you want to taste more.

Mellow and sweeter, you can turn off the fire and glide at 10 ℃, and the coffee will stretch for a better look.

Tips on hand punching skills:

V60 filter cup, medium and fine grinding, water powder ratio 1:16, water temperature 88 ~ 90 °C

Other cooking suggestions:

Normal pressure: medium grinding, ratio of water to powder 1:15, water temperature 87 ~ 89 °C

Siphon kettle: medium and fine grinding, water powder ratio 1:15, water temperature 87 ~ 89 °C

The coffee comes from the Layo Tiraga (or Layo Teraga, Layo Taraga) cooperative in Guji and is marketed and sold by the Euromi Cooperative Union (The Oromia Cooperative Union), which is also responsible for shelling, screening and packaging before coffee export, with the most advanced equipment in Ethiopia.

Guji used to belong to the Sidamo producing area, but in recent years, because of more and more new washing plants or cooperatives and more and more wonderful coffee, Guji has become an independent producing area.

Cherries are harvested from 795 small farmers gathered near the washing plant, all of which are planted above 2100-2200 meters above sea level. after harvest, they are sent to the cherry collection station and then to the washing plant. Each farmer has less than 1500 coffee trees, with an average area of one hectare. It's all organic fertilizer. The coffee trees are rarely pruned, and they send the harvested cherries to the collection station every day.

Small farmers grow mixed varieties, one of which is called Sedancho, but most of them are coffee from wild native species transplanted to small family farms, collectively referred to as Ethiopian native species, which are basically numerous native Tibica hybrids, with improved varieties derived from old varieties, to name a few.

After receiving the cherry fruit, the processing plant uses a 5-plate Agarde traditional peeling machine to remove the peel and pulp. The fruit is fermented in a flume for 24-36 hours. It is graded by clear water ditch and divided into two grades according to density. Soak in water for 12-24 hours, and finally dry in the African viaduct for 10-15 days, covered at noon and at night.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com