Description of flavor, taste and aroma characteristics of Ethiopian sun Sidama Sidamo Guji boutique coffee beans
Shakisso/Shakiso 's coffee is quite unique, and the coffee it produces has repeatedly attracted market attention. The original meaning of Ninety Plus's legendary bean (nekisse) is from Shaquiso's Nectar from shakisso, and its producing area and name are all from Shaquiso Shakisso.
Factory name: Qianjie Cafe address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, contact: 38364473 ingredients Table: self-baking shelf life: 90 net content: 227g packaging: bulk taste: mellow coffee beans ripe degree: coffee cooked beans contain sugar: sugar-free origin: Ethiopian coffee types: other roasting degree: light roasting
Country: Ethiopia
Producing area: Shaqisuo producing area in Guji region
Altitude: 1800-2000
Treatment: elevated bed solarization
Variety: local native species Heirloom
Producer: local small farmers
Flavor: lemon, mango, blueberry, wine aroma
The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. The Sidamo producing area (Sidama) is located in southern Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley).
Shakisso is located in the southern part of Guji and Oromia, adjacent to Sidama and Gedeo. There are many pits in this area, which were used to mine gold in the early days, so there are many potholes in this coffee growing area. This makes people dangerous when walking between coffee growing areas. Shakiso is a unique producing area of Guji / Cedamori, and even in Cedar Morri is a remote area far from most coffee producing areas, and another famous local product is gold ore. Miners, land, ethnicity and other factors also destabilized the region in 2006. As a result, the biggest problem facing the region now is that ─ needs manpower to maintain the growing area and harvest coffee. Local small farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in the highlands.
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A brief introduction to the consistent treatment method of grinding degree and baking degree of Angolan boutique coffee beans
The market for Angolan coffee: in the mid-1970s, 98 per cent of Angola's annual coffee exports were Roberts (probably the best in Africa), but total production fell in 1990. Most of Angola's coffee was exported to the United States, the Netherlands and, of course, Portugal in the 1970s. Angola produced about 180000 tons of commercial coffee a year.
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The flavor and aroma characteristics of coffee beans with exquisite nectar in Sidamo G1gu Guji Shakiso.
Nectar, the original meaning of Xia Qieso's nectar, opens the website of Coffee Review to search for keywords with Guji. There are more than 10 articles with scores above 92 points, and there are also several times with high scores of 94 and 95. Sweet cherries, raisins, preserved fruits, plums, dried pineapples, strawberries [wet] cherries, blueberries, oranges, plums, blueberries, peaches, litchi [sips] such as sweet and juicy peaches
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