Ethiopia SNNPR | Solar Yega Snow Fine G1 | Alimbukato small Farmer of the Guotintin Cooperative

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Ethiopia SNNPR | Solar Yega Snow Fine G1 | Fruit Tintin Cooperative Alim Bukato small Farmer's native flavor?

Fruit Tintin processing Plant-Alim Bukato (Banko Gotiti- Alemu Bukato) is a duet for tanning and washing. In the traditional sun treatment process, after the farmers send the coffee berries to the processing plant, they will spread the African-style scaffolding directly for 2-3 weeks, during which the unripe berries will be manually removed and rely on experienced workers to stir them regularly. After the completion of the sun, the pulp and pods (sheep skin) are removed and stored in the warehouse until the moisture content is reduced to 11-12%. In the washing process, the peel / pulp of the berry is removed by a planer and placed in the fermentation tank for 1-3 days until the pectin layer decomposes (depending on the local temperature and humidity). Then the shelled beans will be washed through the washing channel for 30-60 minutes. At this time, the beans with low specific gravity and poor quality can be removed through the channel design combined with water flow. Then put the high-quality shelled beans in an African scaffolding to dry for about 14 days. After the drying is completed, the beans will be stored in the warehouse of the treatment plant, and then shipped to Dry Mill (dry treatment plant) to be shelled before export.

And through a series of complicated screening processes, such as foreign body removal, silver skin polishing, gravity screening, color selection, etc., and finally bagged and exported. Do you still remember the rich sweet and sour flavor of juicy and fragrant flowers in Guoding Village last year?

Whenever we blindly test Ethiopian coffee on the cup table, the remote Waka / Guoding micro-producing area southeast of Yega snow always arouses our curiosity and attention, and the quality never disappoints us. In addition to the advantages of high altitude and environment, after a personal visit, I found that they were also very careful in handling the work method. The proportion of sun berries and unripe beans on a bed scaffolding was much lower than that of most treatment plants. The selection of breathable net cloth on the scaffolding and the thickness of exposure berries are also quite fastidious. These seemingly ordinary small details can greatly affect the quality and the flavor in the cup. The congenital advantages of the producing area and the fine processing methods make this micro-producing area different.

Production area SNNPR Region

Gaideo (Gedeo Zone)

Yega Schiffe (Yirgacheffe)

Godibe (Gedeb Woreda)

Producer Alim Bukato (Alemu Bukato)

2020 meters above sea level (GPS measured height of the processing plant)

The actual planting distribution of small farmers is about 1900-2100 meters.

Variety Ethiopian Guyou original species (Heirloom)

Annual rainfall 1500-2000 mm

Treatment method Ethiopian traditional exquisite construction method sun drying treatment method

Flavor: dry aromas are sweet aromas of berries, mangoes and peaches. Sipped with rich blueberries, strawberries, grapes, mangoes and peaches, the flavor is thick and strong, cooled like a cup of comprehensive fruit juice mixed with blueberries, grapes and peaches, with a lingering aroma of berries and flowers, and the full flavor of classic cloves, sweet and juicy. Fascinating.

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.