Ethiopia Sidamo / Rainforest Alliance Mormora Moira Plantation Water washing Bean Red Cherry Project

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Ethiopia Sidamo | Rainforest Alliance Mormora Moira Plantation Water washed beans Red Cherry Project G1 flavor?

Ethiopia is the country where coffee was first discovered, and it is still the most important producing country and the best in terms of coffee quality and output. Coffee is mostly traditional Arabica species, with an annual output of about 350000 tons and more than 70% of which are exported to countries around the world. About 15 million people in the country are engaged in coffee-related industries, and more than 90% of the farms or cooperatives are planted in small areas. Crops produced in Ethiopia after 2008, including wheat, corn, sesame coffee, etc., were fully introduced into the ECX trading system (Ethiopian Commodity Exchange) to replace the existing auction and export methods, by coffee farmers or cooperatives, sending coffee to ECX centralized warehouses, beans of the same grade and producing areas will be mixed together and auctioned directly. You will not know which farmers or cooperative producing areas produce it. In fact, this practice has no effect on output and quality, and it is easier to tell the quality of coffee by price. What is triggered is that intermediate traders cannot freely track their satisfactory profits [low price and high quality] to make consumers more clear and transparent, because they will be taxed heavily if they do not go through the ECX trading system. Now more than 90% are through this trading system, but for buyers of boutique coffee ECX trading system is not a good thing, so from 2010 Ethiopia launched the DST (Direct Specialty Trade) system, DST system is an irregular Ethiopian auction, only through the SCAA cup test standard of more than 80 points of boutique coffee specialty coffee can hang up their own farm or cooperative name with foreign raw bean traders trade.

In Ethiopia, water-washed beans will be distinguished by adding 1 and 2 after the name (with a higher quality of 1). The pulp will be removed immediately after the coffee cherry is harvested, and then the coffee beans will be fermented in water to remove the pectin layer. this process takes several hours, and the number of hours depends on the type of coffee, producing area and temperature, and this process must be closely grasped that if there is a slight mistake, the coffee bean will have a poor flavor. After the fermentation is completed, the coffee beans will be washed through a long sink with high and low drop, and any defective beans and foreign bodies will also be removed during the process. After that, the coffee beans will be dried on the drying bed. At this time, you also need to pay close attention to turning every few hours to ensure the integrity of the drying process. This is the whole process of washing beans.

The coffee is grown in the Oromia Oromo area, and the Mormora Murra plantation began producing organic coffee in 2001, which is certified by the Rainforest Alliance, and Dutch bean manufacturer Trabocca began monitoring collaboratively five years ago. Moira has an area of 640 hectares, currently has 12 permanent members to cooperate in coffee planting and processing, and uses 3 high-quality consultants to manage the coffee plantation. during the harvest, we have more than 300 coffee pickers and about 150 people are processing coffee.

Farm Farm: Mormora Coffee Plantation Moula Coffee Plantation

City City: Shakiso

Region producing area: Region Sidamo Sidamo

Grade level: red Cherry Project G1

Country country: Ethiopia

Altitude altitude: 1700 Murray 1800m

Sorted harvesting: hand-picking manual harvesting

Coffee Characteristics: coffee characteristics

Variety varieties: local traditional wild varieties of Heirloom

Processing System treatment: Wet-Process washing and drying on scaffolding

Appearance appearance: 16-18 Screen (16 Murray 18 eyes)

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: green tea, jasmine, rose, chamomile, sugar cane

Acidity: fine citric acid, raspberry, floral acid, peppermint, lively and indistinct sour taste

The complexity of complex is similar to that of other: very fresh, flawless, as supple as silk, with a bright, beautiful and sweet finish.

Overall style attributes: jasmine fragrance, clean, silky, fully showing the beauty of washed beans

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.