Perfect taste of Cedar Mochizo Flavor Coffee Bean Flavor Manor

Coffee beans green slightly gray, some places thick and some places small, acidity soft and strong, alcohol intensity appropriate, sweet and spicy, is one of the courtyard coffee in the southern highlands of Ethiopia. It differs from African coffee in that Sidamo has a clear acidity, a smooth texture and a delicate floral aroma.

Regarding solarization in Ethiopia (high trellis solarization):

In the past, Ethiopian sunning method was to spread wild coffee fruits directly on the mud ground for sunning. This sunning method had two disadvantages:

1. After picking, the beans have not been specially selected and treated, and the uneven quality and maturity are mixed together. The process is relatively rough, so the quality of coffee beans is unstable and easy to have defective beans.

2. Coffee farmers usually find a vacant lot near their homes to deal with, so there are often a lot of impurities or dirty things on the ground, and coffee is easily contaminated with impurities.

The improved solarization method aims at improving the two shortcomings of the traditional method:

1. Only fully ripe dark red coffee cherries are picked at the time of picking. Before being exposed to sunlight, the beans are screened for defects at the processing plant to make the beans look more average in size and maturity.

2. Then, use a raised wooden frame or whole trellis for sunning, which will avoid the risk of the beans getting contaminated by the smell on the ground. During the exposure process, the beans should be carefully cared for so that the coffee beans can be evenly exposed to moisture; every three to five days, coffee workers will manually screen out the defective moldy beans. So by the time the sun is done and the beans come into the field without the skin and flesh, a piece of sunburned, bright red coffee cherry is already of a very blemish grade.

[Description of production area]:

Shakisso, located in Guji, south of Oromia region, next to Sidama and Gedeo. Shakisso/Shakisso coffee is quite unique, and the coffee produced has repeatedly received market attention. Ninety Plus 'legendary bean (nekisse) originally meant nectar from Shakisso, and its production area and name are from Shakisso.

Local smallholders in the area started growing organic coffee in 2001 and work closely with medium-sized coffee producers who know how to grow forest coffee in the upland. It is one of the micro-production areas with very regional characteristics in the Sidamo production area. The coffee produced in this region is quite unique, and the coffee produced has repeatedly received market attention. Ninety Plus 'legendary bean (nekisse) originally means Nectar from shakisso, and its production area and name are all from shakisso.

After obtaining the green coffee beans, sometimes in order to pursue the perfect taste, a final screening will be done, so this sun-cured sidamole can reach the highest level of G1.