Flavor characteristics of alo Hamathiu coffee in Sidamobansa, Ethiopia! Flavor characteristics of coffee beans in Ethiopia 74158, the world's top ten coffee producing areas!

There is such a production area in Ethiopia. Every time Qianjie introduces it to customers and friends who buy beans, it inevitably gets criticized, and that is Bansha. Are you familiar? That's right! As we all know, in Guangdong, there is a very well-known herbal tea called "Bansha". The Bansa production area happens to be famous again, so every time when Qianjie introduces it, guests and friends will say: herbal tea? That being said, the reason why Qianjie wants to share this production area today is because the coffee produced in this area has very unique characteristics. What are the characteristics? Many friends who have drunk them will describe these beans as "little perfume" or "perfume coffee", which means that the flavor is as charming as perfume.

Before introducing Bensa, Qianjie first came to give a brief introduction to Sidamo. Because Bansha is not a large producing area in Ethiopia, but a sub-producing area of Sidamori, a large producing area. As we all know, Sidamo is one of the three largest producing areas in Ethiopia. However, compared with other production areas, historical entanglements have caused Sidamo to intersect with other administrative regions, covering a large and wide range, so this has led to different elevations, humidity, soil, and microclimate in different places in the Sidamo production area. same.

These factors are all important factors in building coffee flavor, so this makes the coffee flavor in Sidamo producing area complex and diverse. Even between villages, there will be subtle differences in flavor. There are also production areas such as Yejia Shefa and Guji, which are divided into separate areas from the Sidamo production areas because their flavor characteristics are too different from the "Sidamo flavors" such as citrus and pineapple. The Bansa production area is located in the plateau area of the Sidamo production area, and it is also the name of a town/county. The average altitude of coffee planting in this area is 1800 meters to 2300 meters, which is very high compared to other sub-producing areas in Sidamo.

The high altitude will widen the temperature difference between day and night, which can delay the ripening time of coffee and accumulate substances that can develop more aroma, because coffee cherries need to accumulate more substances to survive. In addition to the high altitude, the soil, climate and humidity of the Bansa producing area are very suitable for the growth of coffee, and it has a unique coffee growing environment. Because of this, most of the coffee grown in the Bansa area can often show very excellent coffee flavor, which has led many current coffee giants to concentrate on producing coffee in the Bansa area.

The major brands settled in Bansha will provide professional knowledge training and technical support to local coffee farmers, and strictly control every detail of raw bean processing, such as only harvesting ripe whole red fruits and how to stir and dry coffee beans... The goal is to produce coffee of excellent quality. In addition, in order to make the yield and taste of coffee more stable, many coffee merchants in the Bansa producing area have begun to plant and produce a single variety, rather than collecting and mixing various varieties from Ethiopia for processing like other producing areas. The varieties commonly planted are mainly the 74 series disease-resistant varieties released by JARC (Jima Agricultural Research Center), such as 74110, 74112, 74158, etc. They not only have excellent disease resistance, but also have excellent flavor.

It is this operation that has made the Bansa producing area repeatedly reach the top of the Ethiopian COE, which has only been held for several years. Friends who have tasted Bansa coffee, without exception, are all amazed by the extremely unique flavor of Bansa coffee.

Regular Sidamo coffee is characterized by its straightforward and sour aroma of tropical fruits, while the aroma of Bansa coffee will be more like a perfume blended by a perfumer. The aroma is soft and charming, which is really no exaggeration at all. There are many coffees from the Bansa region in the Qianjie bean list, and we can really feel the above-mentioned charming aroma from them. Take Esther Hamasu of Front Street for example. Its variety is 74158, which is sun-treated and baked in medium and light. When Qianjie grinds it into powder, you can smell a soft and obvious light flower fragrance, as well as a sweet fruit aroma similar to mango and strawberry.

When brewed into coffee, we can taste the rich aroma of guava, strawberry, mango, citrus, and white flowers. The overall taste is light, clean, bright and transparent, with a long aftertaste, which is very pleasing.

So the above is all the content shared by Qianjie this time. I really recommend the coffee from Bansa. Its aroma will be better than everyone imagined ~

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