Characteristics of growing Environment of Coffee Bean Mountain Spring processing method Sidamo Fakui Coffee in Ethiopia

The quality of Qianjie Huakui coffee beans has always been excellent.

The boutique coffee was harvested near the city of Hambella in the Guji region of Ethiopia. The area is more than 2000 meters above sea level. Few plantations are located at this altitude, which is why this naturally processed coffee has a rich fruity flavor and a sweet return of sugar. Qianjie Huakui is from the mountain spring treatment plant, the producer is located near the washing station of small farmers, the species is the original species.

The city of Hambella is located at an altitude of 2320 meters, particularly high above, until a few years ago, when it was too cold to grow coffee. The new plantations produce young, healthy, slow-growing trees that produce high-quality coffee. 315 hectares are scattered over the area, and they are much larger than the average plantation in Ethiopia. There is more reason for farmers to look for financing to train and invest in more leverage and convenience in negotiations to continuously improve the quality of their crops.

Goro is one of seven washing stations for coffee exporter Buno General Trading and is managed by Abiyot. In order to obtain the highest possible quality specialties, he chose producers who provide the best plots that are most beneficial to large plantations (8 to 15 hectares) because it is easier to improve harvesting methods and the quality of coffee in these plantations. In addition, in the medium to long term, the policy allows you to create micro batches for each individual plantation, further improving the traceability and storytelling of coffee.

The washing station only uses natural processes to process coffee, and Abiyot uses different drying methods to experiment to get the best results for each batch.

Due to cool climatic conditions, cherries ripen slowly, so that the sugar in the fruit is fully developed. When the cherries are ripe, they are picked by hand by selective picking and taken to the cleaning station, where the floating technology is used for cleaning and selection. They are then placed on an elevated bed, where they dry slowly for up to 40 days. Even if it is dry, it takes too long compared with Ethiopian standards, because the climate at this altitude is colder and requires more dry days. The process is continuously monitored, with special attention to the use of sheets to protect grains during the hours when the sun is most exposed. At these elevations, the sun is particularly strong and may damage the coffee fruit.