Is Sakuran a geisha coffee? what's the difference between a geisha coffee and a geisha coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Producing area: Guji region

Altitude: 2250-2350

Treatment: insolation

Variety: local native species Heirloom

Producer: local small farmers

Sakui flavor: passion fruit, rose, strawberry jam

The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. Sidamo producing area (Sidama) is located in the south of Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley). The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. Sidamo producing area (Sidama) is located in the south of Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley).

The award winning situation of Huakui

Cup test flavor: passion fruit, rose flavor, strawberry jam, sweet and sour berries, peach pulp, black tea tail rhyme

2016 / 2017

Ethiopia National Taste of Harvest Competition champion

Winner of the Ethiopian Coffee Competition during the harvest season in 2016ache 2017

2017 Regional Africa Taste of Harvest Competition runner-up

Runner-up in 2017 African Coffee Competition

Huakui treatment plant is located in buku abel village, which is 2200 meters above sea level. In the harvest and treatment season (December-January), its unique growth environment and natural climate created the unique flavor of Huakui. The sugar content of the red fructose we are picking is more than 30 before we start sun treatment. In the first two days of the sun, we should ensure the humidity of the red fruit so that the fructose begins to ferment fully. At the same time, the high-altitude geographical location, so that the night temperature of the treatment plant can be reduced to about 12 degrees Celsius, and will not produce the smell of excessive fermentation because the temperature is too high. When the temperature is relatively high at noon, we will cover in time to prevent sunburn of red fruit.

In order to prevent sudden rain at night, it will be wrapped in thick plastic sheeting. In this way, the red fruit is fermented and dehydrated at a lower temperature. After 18 days of sun treatment, when the moisture content of raw coffee beans is reduced to about 13%, stop sun treatment, put it in sacks, put it in the warehouse under natural conditions of 12-22 degrees Celsius and 40-50% humidity, raise raw beans and further dehydrate for about 50 days. When the moisture content of raw beans reaches about 10, the transportation treatment plant will be shelled and screened for sale.

Coffee producing countries: Africa Africa, Ethiopia Ethiopia

Coffee Manor: Guji Guji, Hambella Wamena area, Dimtu City, buku able Manor

Coffee variety: Heirloom, native to Ethiopia

Production altitude: 2250-2350m

Quality grade of Sakuran: G1

Treatment: Natural tanning (African drying bed)