According to the origin of Ethiopian coffee beans, what kind of coffee beans is Arsi and how does the coffee taste?

Arsi sun

Country of origin: Ethiopia

Producing area: Sidamo

Treatment: insolation

Variety: original species

Planting altitude: 1800

Baking degree: medium and shallow baking

It is recommended that the gram weight of hand-brewed coffee recommended by SCA should be 15g coffee powder 90 degrees to 91 degrees hot water 225ml and the ratio of water to powder at 1:15.

The flavor is floral fruit, with citrus, tea, floral aroma, bright acidity and a long finish.

When it comes to Ethiopian coffee, the most familiar ones are Yegashifi and Sidamo, and with the development of Ethiopian agricultural policy and boutique coffee

Many unfamiliar producing areas are also gradually appearing in the eyes of the public, this Arsi boutique coffee bean is one of the best.

Arsi is located between Jejassefi and Halergai, in the eastern part of the Sidamo region, where the elevation is high, the soil is fertile, and traditional green cultivation

So that the coffee has a full fruit tone, excellent sweetness.

The small farmer model is adopted in Arsi area, and the average small farmer per household is not large, about 2 to 3 hectares. Arsi's coffee planting technology is developing very rapidly.

Coffee farmers do not need to hire full-time workers, but choose coffee with the help of their families. This will enable them to better control the quality of coffee.

And the processing station will pay extra for ripe red cherries, greatly increasing the enthusiasm of coffee farmers.

West Alxi producing area

Located between the famous Yirgacheffe coffee growing area and Haller Hararge, West Arsi is located in the western part of the Sidamo region at an altitude of 1900-2200m. The area is named after a branch of the Oromo people who have lived here for a long time. West Alsi consists of three woredas, namely, Arsi (Arsi), Bale (Bale) and East Shewa (Ethiopia's third-tier administrative region). About 88.52% of the population of West Alsi is Oromo, which is very important in the history of coffee because they are the first tribes in human history to drink coffee, and half of the coffee produced in Ethiopia comes from the region.

Sun treatment

During the coffee harvest season, farmers in the Sidamo area only pick ripe red fruits and put them in baskets one by one. The picked coffee fruit has uniform size, similar maturity and no other impurities. In the process of treatment, it is necessary to manually screen defective coffee beans and immature or overripe coffee fruits. Then lay the coffee red fruit on a high wooden frame or whole scaffolding to make the sun, so as to avoid the risk of beans smelling on the ground. In the process of exposure, it will constantly turn to ensure that the coffee beans can be evenly exposed to water; every three to five days, farmers will manually screen out the defective and moldy beans. Wait for the peel to dry and harden, and then use a sheller to remove the hard peel. After obtaining the raw coffee beans, the farmer will do one last screening in pursuit of the perfect taste.

Coffee cultivation in West Alsi is based on a smallholder model, and the average smallholder farm is not large, about 2-3 hectares, but even so, they tend to be slightly larger than the usual 1.5-2 hectares in most parts of Ethiopia. Although the current coffee planting technology is still in the stage of development, compared with other producing areas, the development of coffee planting technology in West Alxi is very fast. Coffee farmers do not need to hire temporary or full-time workers, but choose coffee with the help of their families. This allows them to better control the quality of coffee, and processing stations usually pay extra for ripe red cherries, greatly increasing the enthusiasm of coffee farmers.