Baking Ethiopian sun Yegafeine aricha longan jujube honey sweet flavor

Fine coffee has a rich and wonderful taste. Even if the coffee made with fine coffee beans is not all fine coffee, it depends on whether it gives full play to the characteristics of coffee beans, whether it has a good taste feeling, if not, it cannot be called fine coffee. The term boutique coffee was first coined by Ms. Knudsen in Coffee and Tea magazine in the United States, when Ms. Knudsen served as B.C. Ireland's coffee buyer in San Francisco, she is very dissatisfied with the industry's neglect of green coffee bean quality, and even some large roasters mix a large number of robersta beans into the mixed beans, so she proposed the concept of fine coffee to advocate the industry to improve quality. The term is used to describe coffee beans that have distinctive flavor characteristics and are grown in special environments. Its use at international coffee conferences spread quickly.

Garcass is produced at the Kebel Aricha processing plant, near which there are about 650-700 small coffee farmers who send ripe coffee berries for processing and cash. After the processing plant selects the available berries, they are placed directly on the shelf and exposed to the sun. The first few days of drying will be turned every 2-3 hours to prevent excessive fermentation. After four to six weeks of sun exposure, depending on the weather and temperature, workers will remove the outer layer of pulp by machine and transport it to addis for storage. Sun-treated beans are usually stored in the form of shelled beans, which are not shelled until they are exported to ensure the quality of raw beans. This batch of sun-cured Arica is rated G1 by ECX, the highest rating. From green bean appearance, consistency, freshness to dry aroma and flavor, it is excellent. You can't miss it if you like bright acidity and strong berry flavor!

Flavor description: Light fermented wine aroma, dates, sweet orange tones, dark berry, lychee, carambola, peach, peach, longan, dates, honey sweet, cocoa with a little spice, body thick and lasting finish

About Project Origin

Sasa Sestic, winner of the 2015 World Barista Competition, started a green bean shopping project called Project Origin three years ago with his business team ONA Coffee. The project works directly with coffee farmers in poor countries and regions to improve their production conditions and pay them 20% above fair trade prices.

The project also aims to strengthen the relationship between roasters and coffee farmers and to guide coffee farmers to grow high-quality coffee beans. So far, Sasa has established relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador and Costa Rica.