How should I drink coffee from sidamo guji region? What are the characteristics of sidamo guji production area?

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Ethiopia is the country where coffee was first discovered. Today, there is still a lot of wild coffee for farmers to harvest in the virgin forest. Ethiopia is a country with poverty, drought and civil war. However, it is still the most important coffee producer in terms of coffee quality and output, and it is also the best and top coffee producer in the past one or two years.

The administrative region of Ethiopia is divided into four grades, the order from big to small is Region, Zone, woreda and kebele. Most of the place names of raw coffee beans are named according to this rule. Guji producing area is located in the southeast of Yejia Sheffield, which belongs to the regional type of coffee beans in Oromia Region → Guji Zone. Just as Yejia Xuefei became well-known after its fame, it became an independent secondary production area of Sidamo (Guji Zone). Guji production area is more favored by buyers in Sidamo province in recent years.

The production area of Guji Zone has always been a production area worthy of considerable attention, and the development in recent years has also confirmed that the rise of Guji production area is indeed one of the important trends in the development of Ethiopia in recent years. In addition to the beans from the larger producing areas, such as Humbera and Shakespeare, there are also excellent beans from processing plants or even single estates, which are beyond the reach of the traditional Yegashafi producing areas. What's more, in terms of innovative treatment, there will also be honey treatment batches. In addition to the recent focus of Gesha Village, the Guji producing area has also become an important hot spot. To understand the trends in Ethiopia, Guji can be said to be a key point that can not be ignored. Kercha is located in a tribal village in the Guji Zone producing area. The farmers in the natural village mainly grow coffee and other small crops to earn a living. In order to make a living, the Kercha cooperative, which combines the families of small coffee farmers, will have a processing farm, and the opposite service will naturally be dominated by local coffee farmers.

Guji Zone has always been one of the most popular sponsors of the Dutch Red Cherry Project. As a result of the exchange of information, the production technology of this area has naturally benefited and improved. The Red Cherry Project (Operation Cherry Red) is led by the Dutch company Trabocca, and half of the funding is funded by the Dutch government. Since 2005, the Dutch company Trabocca has partnered with many small coffee cooperatives in Ethiopia to teach and help encourage small coffee farmers to improve post-processing techniques starting with red fruit harvest.

Such as washing, sun or fermentation treatment to improve the quality management of coffee. During the harvest season, Trabocca invites selected coffee farmers' organizations and producers to participate in the project. Harvest micro-batches of coffee (about 1500 to 3000kg) and carefully select 100% ripe red coffee cherries by hand in batches (so it is called the Red Cherry Project). Finance provided by Trabocca,

Resources such as equipment and technology assist farmers and promise to purchase quality specifications that meet the required standards according to the standard process (SOP) and will be purchased at an excellent price. The spirit of the project is a bit like the nature of the contract.

Ethiopian coffee can be divided into two treatments. Washing treatment method II. Natural sun treatment. Nowadays, every cooperative or even a small coffee farm in Ethiopia produces coffee beans of the above two treatments at the same time, whether it is the well-known Yegashev producing area in Taiwan or the Sidamo producing area. Not only that, in Ethiopia, which is currently the country with the fastest development of coffee, it not only makes coffee different in treatment, but also makes aroma and taste different due to the adjustment of different techniques and processes. Yegashev sun-dried beans are different from Sidamo sun-dried beans in aroma, which often gives people an illusion. Ethiopian coffee beans washed with water. The aroma is mild, low-sinking, citric acid is soft and low-key, the consistency of flavor is high, and the taste of Ethiopian coffee beans is won by taste, while the strong aroma of Ethiopian coffee beans shows the weak and inconspicuous flavor of citric acid, the complex and changeable flavor is characterized by flower or fruit fragrance.

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