Which Ethiopian brand of coffee beans has the characteristic flavor and taste of Hambela coffee?

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Qianjie-brief introduction of Sidamo Fakui Coffee

Coffee is divided into different producing areas, mainly Indonesia (Indonesia), Colombia, Ethiopia, these major producing areas, each producing area beans have different flavor. Although some fixed varieties of coffee can be drunk directly as individual coffee, most of the coffee has more or less defects in flavor. In order to make up for these deficiencies, it is necessary to combine several kinds of coffee beans with different characteristics to create a harmonious and deep flavor.

Huakui

Guji is the largest coffee producing area in Ethiopia, and Sakuran is from Humbera, one of the sub-regions of Guji. DW Coffee Export, to which Sakuran belongs, has a core production area Dimtu in Humbera, and there are four manor processing plants in Dimtu area, of which only the sun-tanned coffee produced and processed by Buku Abel Manor is Sakui, so Buku Abel Manor is also known as "Sakuran Manor".

Just as its name is, "hundred Flowers and Leader is enchanting". It has won professional honors such as the champion of Ethiopian coffee competition and the runner-up of African coffee and raw bean competition. the flower is rich, natural and pure, with mellow red wine and tropical fruit flavor. more transparent sweet and sour juice.

Humbera is the boutique micro-producing area of GUJI, a large coffee-producing region in Ethiopia, and its administration is subordinate to the state of Oromia. The west of Hambella is across the mountain from kochore, and the north-east is connected with the shakiso,Uraga and Kerchaz producing areas of Guji. It is a coffee-producing area with high elevation in Ethiopia (Harrar is the highest main producing area in Ethiopia). Huakui treatment plant is located in buku abel village, 2200 meters above sea level, with humus-rich reddish brown soil, great temperature difference between day and night, coffee fruit growth cycle is lengthened, all red fruit is picked, treated with exquisite sun treatment, African scaffolding is dried, and the thickness of 2-3 layers is limited. according to the color change after drying, manual hand selection is carried out twice a day for 1-3 days, 10% each time. After turning every three hours, the coffee beans will be covered at noon and night to avoid rain and dew, accurately grasp the degree of fermentation, the whole process lasts as long as 21 days, creating a unique flavor of Sakuran.

Producing area: Ethiopia Sidamo / Ethiopia Sidamo

Manor: Buku abel Village / Hambella

Variety: Ethiopian original species / Heirloom

Altitude: 2200m

Grade: G1

Treatment: insolation

Flavor: rose, strawberry, passion fruit, jackfruit

Knowledge expansion: coffee originated in Ethiopia. As a country in the lower reaches of the Nile, it is rich in water resources, while it is located in the tropics, it also enjoys the care of the sun god "Apollo", which may be blessed by the people here. The coffee produced in Ethiopia is of high quality, including the original species of Rosa, the most expensive coffee bean in the world.

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