What is the proportion of hand-flushed Yejasuffi Coffee?

Published: Sep 05, 2026 Author: World Gafei Last Updated: Sep/05/2026 148 views

Professional coffee knowledge exchange more coffee bean information please follow Coffee Workshop (Wechat official account cafe_style) in the front street of West Dama a Gujiambella Sakuran 3.1 Coffee brewing parameters sharing beans information Sakuran, located in Hambella, Humbera is located in GUJI, the largest coffee producing region in Ethiopia, and the administration belongs to the state of Olomia. West of Hambella and kochore of Yega Xuefei

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

Qianjie Sidamo-Gujimbera Sakui 3.1 Coffee brewing parameters sharing

Bean information

Sakuran, located in Hambella, Humbera is in GUJI, the largest coffee producing area in Ethiopia, and the administration belongs to the state of Oromia. Hambella is the highest coffee producing area in Ethiopia (Harrar is the highest in Ethiopia), facing the west and kochore across the mountain, and connecting with the shakiso,Uraga and Kerchaz producing areas of Guji in the east and south respectively.

At present, there are nearly 20 processing plants of various sizes in Hambella production area, while there are four manor processing plants in Hambella core production area, namely, "Dire" church processing plant, "mansa" mountain pond processing plant, "Bobea" red flag processing plant, and "Goro baessa" mountain spring processing plant. Today's Sakuran 3.1 comes from the "mansa" mountain pond processing plant among the four manor processing plants in the core production area of Hambella.

GuJi Hambella Natural G1

Gujinbela Sakui 3.1

Coffee producing country: Ethiopia Ethiopia

Coffee Manor: Mansa Shantang treatment Plant

Coffee varieties: MANSA native species

Production altitude: 2125m

Grade: G1

Treatment method: Natural solarization

Brewing and sharing

Suggested cooking method: hand flushing

Filter cup: V60

Water temperature: 88-90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG-6S (57% pass rate of Chinese standard No. 20 screen), that is, medium and fine grinding

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 55 ".

Flavor: it has floral and passion fruit aromas, with tropical fruits, oranges and oranges on the palate with a strong syrup finish.

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