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Qianjie-A brief introduction to the treatment of Beiguoen enzyme honey in Sidamo Bansa, Ethiopia

Coffee producing area and producing area

Coffee beans from different places also have different regional characteristics. Ethiopia, located in a country full of wonders, the Kaffa Forest is the beginning of everything. Arabica coffee originated here, and about 5000 kinds of coffee have been bred in this forest.

There are nine major producing areas in Ethiopia: Jinma, Sidamo, Yega Sheffield, Hara, Lim, Irubab, Gimbi (Lekanti), Tibby, and Bebeca. Xidamo area is about 1400-2200 meters above sea level, and the planting area belongs to the pastoral planting system. Exquisitely washed or sunburned Sidamo, with the same aromas of flowers and oranges, full of berries and tropical fruits, is as valuable as Yega Chuefei.

Bansha is just one of ten townships in Sidamo, and Bansha is also listed as a planned red cherry producing area in Ethiopia. A.D., located in Bansha District, Sidamo. The owner of the treatment plant, about 1900 meters above sea level, the quality requirements of its owner Asefa Dukamo is undeniable, and Asefa's contribution to Ethiopian society is well known, trying to provide the best investment for the treatment plant and local small farmers.

Treatment of raw coffee beans

After the coffee cherry has just been picked, the farmers will first treat the seeds of the coffee fruit in different ways. Carbon dioxide solarization is also a new treatment in recent years. In this way, the coffee cherries are first impregnated with carbon dioxide, and then dried in the sun.

The earliest carbon dioxide impregnation treatment is a new treatment method used in red wine treatment, which is to put the whole grape into carbon dioxide gas to make it oxygen-free. In this way, even in the absence of yeast, the grape fruit itself will convert its own sugar into alcohol, thus bringing a special aroma, the wine produced by this method has soft aroma, rich taste and stable color.

Later applied to coffee treatment, in the fermentation process, carbon dioxide is injected to slow down the decomposition of pectin sugars. In order to develop rich flavor characteristics, the fermentation temperature must be lower than 10-12 degrees, the use of stainless steel fermentation container can ensure a clean and consistent flavor.

Baking degree | shallow baking

Production area | Sidamo (Sidama)

Altitude | 2300-2450m

Variety | Ethiopian native species

Treatment | Honey treatment

Flavor | White flower, wild ginger flower, peach candied fruit

Knowledge expansion: Arabica species originated in the Ethiopian plateau and were introduced into Europe through the Arab region in the 16th century. Arabica coffee accounts for 75% to 80% of all coffee, and the world-famous Blue Mountain Coffee and Mocha Coffee are almost all Arabica species.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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