Introduction to Ethiopian Coffee-- Bancimagi Sun Rose Summer Coffee Banqi Magi Coffee producing area

English name: Ethiopian Banchi Maggie Sun Rose Summer Coffee beans

English name: Ethiopia Bench Maji Gesha Estate

Commodity specification: 227 grams

Coffee country: Ethiopia

Coffee producing area: Bench Maji

Coffee Farm: Gesha Estate

Growth altitude: 1450-1600 m

Coffee bean seed: Gesha,Typica

Treatment: exquisite solarization (on scaffolding)

Harvest period: 2012 Nov.

Baking degree: medium and deep baking (Full City -)

Packing method: Kraft paper packing with one-way valve

At this time last year, we got the beans of Banchi Maggie for the first time, but that time we only airlifted more than 10 kg to China, and our own people drank a few kg, and it was a pity that we didn't get many of the remaining beans. This year, we will introduce this unique style of sun-tanned coffee to share with more friends.

Bench Maji, located in southwestern Ethiopia and not far from neighboring Sudan, is easy to find using Google map. Although the flavor of Banchimaji Gesha Estate is different from that of Panamanian Geisha, it is still worth tasting. It is rare in many sun-dried bean regions in Ethiopia, distinguishing it from other coffees for its varied spice and fruit flavor.

Flavor description: rich fruit flavor (strawberries, cherries), pure taste, light acidity, outstanding milk chocolate taste, medium mellow, varied spice flavor.

Banchimaji Bench Maji, located in southwestern Ethiopia and not far from neighboring Sudan, is easy to find using Google map. Although the flavor of Bancimaji Gesha Estate is different from that of Panamanian Geisha, it is still worth tasting. It is rare and changeable spice and fruit flavor in Ethiopia.

The estate is owned by Gashaw Kinfe Desta and is very close to the town of Geisha. The town of Geisha is also the birthplace of the now well-known variety "Geisha", and the Geisha variety is now common in Panama, Costa Rica, Colombia and Guatemala. It is precisely because of the popularity of the Geisha species that it has attracted new attention to the variety Gesha in its hometown. From the coffee harvest, Mr. Gashaw is very careful, picking only fully ripe coffee cherries and drying them on high scaffolding.