Ethiopia washed Sidamo G1 Honey language imported micro-batch boutique coffee beans with special flavor and flavor.

Flavor description:

Obvious wild ginger and bergamot, with notes of blackcurrant, sweet aftertaste of raisins, and overall flavor reminiscent of Earl black tea

Producing area: Oromia, Ethiopia

Varieties: Ethiopian native species

Haiba: 2000

Treatment: washing

Name: coffee factory address: Guangzhou Yuexiu Guan District Baoqian Street 10 Qianjie coffee manufacturers contact information: 38364473 shelf life: 90 net content: 227g packaging: bulk coffee beans ripe degree: whether coffee beans contain sugar: sugar-free origin: Ethiopia roasting degree: light roasting

Various forms of coffee cultivation can be found in Ethiopia: everything from wild coffee forests and semi-developed land to traditionally operated plots to modern plantations. About 50% of the coffee is grown more than 1500 meters above sea level. According to the above four different modes of production, Ethiopian coffee can be divided into nine major coffee producing areas, including five boutique coffee areas: Sidamo, Yegashefi, Harald, Lim and Lekampu. and four general commercial bean producing areas: Gemma, Irugbo, Tibby and Bekaa. The sun or water washing methods are used in each district, and different treatment methods also affect the flavor. At present, the sun method accounts for about 80%, and water washing accounts for about 20%.

The Oromia region is one of the sources of coffee in the world, and its native Oromo is the first person in the world to use coffee as a food, dating back to the 5th century AD. Oromia is located at about 3-15 degrees north latitude and 33-40 degrees longitude. The region is famous for its primordial plant species and species diversity. This is where coffee was born. For the local Oromo people, coffee is their drink, their food, an important part of their trade, a local "stimulant" and an important tool for safeguarding peace.

In this micro-batch coffee, 100% Red Cherry was selected by hand, then the peel and pulp was removed by Agared equipment, and then the coffee beans with pectin were fermented in a fermentation tank for 36 hours, then Souking for 4 hours, dried in a drying bed with a size of 30 to 1.8 meters, and then shelled. After manual screening, they were packed in GrainPro bags and covered with gunny bags.