Xida Moguji producing area in Ethiopia | Shaq Someramera Mora Mora River Solar Farm

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Sidamoguji region of Ethiopia | the local native flavor of Shaq Someramera Mora Mora River Sun Farm?

The Guji producing area of Sidamo, along the Mora Mora River River in southern Ethiopia, has always been considered to be the original producing area of forest coffee (forest coffee), with wild coffee trees growing freely. There are several small coffee farms in this area, and the cherries they pick will be gathered together and processed and exported. These coffees are not modern varieties, but traditional varieties that have not changed since the early years.

In terms of administrative division, Guji belongs to Oromiya/Oromia in southern Ethiopia, and the local race is the "Gujii Oromo". Growing coffee has always been the core of Auromian highland culture. In terms of coffee producing areas, most people regard Gucci as Sidamo coffee, but in fact, Guji's coffee is not the same as Yega Xuefei, nor is it like Sidamo. Gucci is a maverick in terms of geographical location, culture and coffee flavor. Sweet Mary in the United States simply thinks that Gucci lies between Yegashifi and Sidamo.

The coffee is produced in Shakiso in Guji, treated in the sun, and produced by a private farm / water washing plant, with only a handful of large private farms throughout Ethiopia. The farm is also a private cooperative that collects coffee from nearby farms and sells it together, which is also named after the nearby river.

Dry aroma with lemon pancakes, almond essence, hibiscus tea and strawberry yogurt aromas, injected with hot water to bring out maple syrup sweet, as well as lime, cocoa, is a rare sun-cured coffee.

Producing country: Ethiopia Ethiopia

Producing area: Shaquiso Shakiso; Guji Guji

Producer: Meramura Private Farm

Altitude: 2000-2200 m

Bean seed: Ethiopian native species Ethiopia Heirlooms

Treatment: natural in the sun

Flavor: hibiscus, strawberry, lime, maple syrup, cocoa

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.