Flavor characteristics of G1 grade producing area of Ethiopian boutique coffee sun-dried Feiziao

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Arabica coffee is a gift from Ethiopia to the world. They grow naturally under the cover of primeval forests and have a long history. The country of origin of the coffee is Ethiopia. More than 2500 kinds.

So far, there is still a lot of wild forest coffee in Ethiopia, some of which have been protected. Coffee is gradually domesticated and cultivated by human beings, and the output of Ethiopian coffee is expanding year by year with the coffee economy and socialization.

Although Ethiopia is an underdeveloped country located in northeast Africa, it is a world-famous coffee producer.

Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which enables the preservation of its rich Arabica genes, coupled with multiple treatments of sun, water and semi-washing, showing a complex and varied flavor. It can be said that most of the "taste spectrum" of coffee producing areas around the world can be drunk here, reflecting Ethiopia's inclusive "king flavor". In addition, Ethiopia is the cradle of Arabica coffee beans, and growing, stir-frying and brewing coffee are unique local cultural heritage.

Guji, located southeast of Yegashefi, is undoubtedly the most high-profile producing area in recent years, and its residents are the "Guji Oromo" race, and coffee is a core crop grown by this alpine people. Over the past few decades, Guji's coffee has been classified as the Sidamo region, but it is unique in terms of location, farming methods and coffee flavor, which is quite different from Sidamo and Yegashifi. After years of efforts to convince the Ethiopian government, Gucci finally identified itself in 2010, distinguishing it from Sidamo in the logo of the region. Guji is a region with complex topographical changes such as towering mountains, highlands, plateaus, valleys and plains. The geology of this area belongs to the nutrient-rich black soil (Vertisol), the depth of the soil is nearly two meters, and the average elevation is more than 1800 meters. The geographical characteristics create a significant temperature difference between day and night, so that the local has the local conditions to produce high-quality coffee. The biggest advantage of this place is that the soil vitality is maintained through the circulation of natural organic matter, using the withered leaves or litter of surrounding trees and plant roots as natural fertilizer.

Coffee introduction: Ethiopian concubine smiles in the sun G1

Flavor description

Dry aroma is blackcurrant, longan, sweet wine; sipping is rich in tropical fruits, such as litchi, peach, mango, nectarine, strawberry, caramel, lingering finish.

Producing area information

Guji producing area of Ethiopia

1800 m ~ 2100 m

Bean information

Sun-exposed native species in 2019 production season