What kind of beans is Huakui Coffee Coffee? introduction to the taste of Ethiopian Sidamo Fakui coffee

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Qianjie Ethiopian Coffee-introduction of Sidamo Sakuran

Coffee producing countries: Africa Africa, Ethiopia Ethiopia

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

Production altitude: 2250-2350m

Coffee varieties: original species

Raw bean grade: G1

Treatment: Natural tanning (African drying bed)

Cup test flavor: rose, strawberry jam, peach pulp, black tea tail rhyme. Rose,Strawberry,Passion fruit

On the African continent, which is located at 38 degrees 25 minutes 3 seconds east longitude, 6 degrees 2 minutes 17 seconds north latitude and 2280 meters above sea level, there is a small mountain village surrounded by mountains, and the high mountains behind the village are covered with native coffee trees. These coffee trees, which have been screened by nature for countless generations, have different forms, but their branches and leaves are luxuriant and lush. The mountains are covered with red coffee fruits during the harvest season in December every year. This is the "Sakui" manor, the neatly arranged primitive African tanning beds at the head of the village, which is the processing plant of "Sakui".

Hambella (Humbela) is located in Guji, the largest producing area in Ethiopia, and the administration is subordinate to Oromia State. The west of Hambella is across the mountain from kochore. The two producing areas are separated by a highland with an elevation of 3200 meters and a width of about 30 kilometers, and are connected with the shakiso,Uraga and Kerchaz producing areas of Guji in the east and south, respectively. It is the highest coffee producing area at the altitude.

At present, there are about 20 processing plants of various sizes in Hambella producing areas. Dimtu, the core Hambella production area of DW, has four manor processing plants, namely Buku abel, Buku saysay, Haro soresa and Tirtiro Goye.

The annual harvest season from December to January, the first two days of the sun, to ensure the humidity of red fruit, so that its fructose fully begin to ferment reaction. 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, 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.

Coffee fruits are fermented and dehydrated at relatively low temperatures. After 18 days of sun treatment, when the moisture content of raw coffee beans is reduced to about 13%, stop sun treatment and put it in sacks; put it into the warehouse under the natural conditions of 12-22 degrees Celsius and 45-55% humidity, raise raw beans and further dehydrate for about 50 days. When the moisture content of raw beans reaches about 11%, it is transported to the treatment plant for shelling and screening.

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