Ethiopian heirloom coffee bean Gujisidamo flavor difference Arsi native coffee brewing suggestion

Although there are more than 10000 unique varieties in Ethiopia, it can be difficult to grow any of them on a large scale. Each variety has its own unique requirements and is usually applicable to a region of the country. Family heirlooms actually refer to Arabica coffee beans of origin that have survived for a long time and can even be found in the wild. But as it is spread to coffee farms around the country, it is usually divided into two types: JARC varieties and regional varieties.

"for example, Badessa, Khudumi, Miqe, Sawa and Wolichu are all native to Guji.

The growing recognition of heirloom varieties has also supported Ethiopian producers. Generally speaking, Ethiopian heirlooms tend to have floral and fruity cup contours, but the specific features do vary from region to region.

Generally speaking, in Guji, coffee tends to be fruity, with berry and jam flavors, while in Sidamo, coffee is more floral and has a strong apricot flavor.

The importance of purchasing a single variety, and roasters are advised to be careful when mixing family heirloom coffee. "I found that because Ethiopian heirlooms are so unique, mixing rather than separating varieties can really change the outline of the cup.

Qianjie coffee beans from Ethiopia are basically native species.

Arsi coffee beans from Sidamo are very layered, with obvious berry and lemon flavors of nectarines, as well as honey sweetness.

Here are some suggestions for cooking on Qianjie:

Recommended cooking method: hand flushing

Filter cup: v60 filter cup

Water temperature: 90-92 °C

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%) flushing and cooking method: segmented extraction