What is Ethiopian DST? How do you make coffee from Pope Lim, Ethiopia?

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If you take the capital Adis as the center, apart from Hala, most Ethiopian coffee is produced in the southwest and south of the capital.

Limu is in the southwest of Yiguo, not long from the capital. After leaving the city, you can see a road to the west, another to the producing area: Lekempti (Lekampi), and then to the southwest, another larger road is to Jimma, and Lim is between these two producing areas.

Most of Lim's coffee is washed with water, unlike Sidamo or Yegashev in that her acidity is bright but spicy, and her wine style is more or less one of her characteristics. Most of Lim's coffee is grown at a height of 1200 to 1900 meters.

Bright citric acid, body thick, oily coated upper jaw with spice irritation, obvious sweetness in the finish, sweet and sour taste of grapefruit and ripe citrus, excellent taste of ice drops or iced coffee in summer; leave the sour taste of water washing but softer, the taste still maintains a good clarity, it is well worth drinking! This lively and sour washed East African bean and rich ripe African beans have a distinct Kenyan wet flavor and citrus aroma.

Pope Coffee is screened, processed by a special processing plant for raw beans, processed at every stage from production, postharvest treatment to export, and packaged in plastic inner bags (Grainpro-lined bags) to ensure that excellent coffee is sold almost flawlessly.

Limu belongs to the southwest of Ethiopia, which is located between the two well-known producing areas of Djimma and Nekempte (Lekempti). It is located at high altitude and grows native varieties organically. Most of the coffee is washed and treated with water, which is different from Sidamo's washing beans or Yega Sheffield in that his acidity is bright but has a spice, and his wine style is more or less one of his characteristics. Coffee trees are shaded by ancient lush forest trees, and the trickle of natural springs flows through the supply of irrigation water.

DST (Direct Specialty Trade) 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 its own name to trade with foreign raw bean merchants.

Tips on coffee hand flushing on the front street:

V60 filter cup, medium and fine grinding, ratio of water to powder 1:16, water temperature 88 Mel 90 °C

Other cooking suggestions:

Method pressure: medium grinding, ratio of water to powder 1:15, water temperature 87MUR 89 °C.

Siphon kettle: medium and fine grinding, ratio of water to powder 1:15, water temperature 87Mel 89 °C