SNNPR District of Ethiopia | Williambutt special washing wild species, green roses in Rosa Village Garden

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SNNPR District of Ethiopia | what is the flavor of Williambutt special washing wild species and green roses in Rosa Village Garden?

Country Ethiopia (Ethiopia)

Production area SNNPR Region

Bankimaji (Bench Maji Zone)

Gori Gesha Forest

Manor Geisha Rose Summer Village Manor (Gesha Village Coffee Estate)

Adam Overton, the landowner.

Rachel Samuel

1900-2100 meters above sea level

Varieties Gori Gesha Forest, Gesha,1931, Illubabor Forest 1974

The annual rainfall is about 1500-2000 mm

Treatment William Bout washing (Maceration Washed)

The landowner, Adam Overton, is an out-and-out American who works as a documentary director, while his wife, Rachel Samuel, is an Ethiopian and a photographer. The two were commissioned to shoot a documentary about coffee in Ethiopia in 2007. with the filming process and more and more in-depth contact with Ethiopian land and people, their dream of building their own estate sprouted. All this has made a breakthrough after the two men foresaw William Bout, even the site selection of the manor, the selection and treatment of varieties, etc., all have a lot to do with William Bout. So far, William Bout still leads a delegation to visit every year and will stay at the manor for the post-processing of the coffee. 2016 is only the second harvest season of Rose Summer Village Manor.

❖ Gori Gesha Forest Green Tip Washed HQ/G1-10

Green-top Gori Geisha / Rosa Forest Wild species [Water washing treatment batch No. 10]

The wild geisha species from Gori Gesha Forest Green Top were used, and William Bout made several trips to the southwest of Ethiopia in search of geisha / rose summer roots, thinking that he was closest to the well-known native species of Panamanian geisha. William Bout commissioned Dr. Sarada Krishnan of the Denver Botanical Garden to compare the two breeds and concluded that there must be a high degree of genetic similarity.

Gori Geisha / Rosa Forest Wild species Wash treatment has just scored 95 points in Coffee Review.

❖ Gori Gesha Forest Green Tip Maceration Washed Willem Boot WM1

Green-topped Gori Geisha / Rosa Forest Wild species [William Bout Special washing batch]

The same wild geisha species from Gori Gesha Forest Green Top are used, but the treatment is slightly different. This batch is a very small batch, using the deformable washing method used by William Bout at his own Panama mule estate (Finca La Mula)-Maceration Washed. Unlike the traditional washing method, the harvested cherries are not immediately peeled, but are left overnight, and then peeled. Maceration Washed is inspired by the treatment of red wine, or it can be translated as fermentation with skin. This batch is the experimental batch that William Bout personally handled at the Rose Village Manor in early 2016, and it is also the first batch, and the quantity is very limited. Compared with the washing price of mule manor, it is invincible to the people.

❖ Gori Gesha Forest Green Tip Natural NHQ G1-8

Green top Gori geisha / Rosa forest wild species [Lot 8]

The wild geisha species from the green top of Gori Gesha Forest were used, but the sun treatment was used. Slightly different from the general Ethiopian traditional method of tanning, under the professional advice of William Bout, the sun treatment of the Rosa Village Manor adopts the Panamanian method of tanning, and even the materials of the elevated sun scaffolding are shipped from Panama.

❖ Ethiopia Geisha Village Coffee Estate Late Harvest Geisha1931 Natural NHQ

Late maturing geisha / Rosa [1931 varieties solarization method 912 batches]

The origin of all the famous legends, legend 1931 geisha / rose summer seed! Also planted in the manor of Rosa Village, it matures more than a month later than other geisha / roses. Magic beans with complex and indescribable flavor.

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.