Ethiopian washing Sidamo G1 Honey language imported Micro-batch Fine Coffee beans Grinding degree baking degree
Origin: Ethiopia Oromia
Species: Native species of Ethiopia
Haiti: 2000
Treatment method: washing
Factory Name: Coffee Workshop Address: No. 10 Baoanqian Street, Yuexiu Guanqu, Guangzhou City Coffee Factory Contact: 020-38364473 Shelf Life: 90 Net Content: 227g Packing Method: Bulk Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar Free Origin: Ethiopia Roasting Degree: Mild Roasting
Ethiopia has a variety of coffee cultivation methods: from wild coffee groves and semi-developed plots, to small plots of traditional farming, to modern plantations. About 50 percent of coffee is grown at altitudes of more than 1500 meters. According to the four different production methods mentioned above, Ethiopian coffee can be divided into nine coffee producing areas, including five fine coffee producing areas: Sidamo, Yejia Shefei, Harald, Lim, and Lekamp, and four general commercial bean producing areas: Gemma, Ilubabo, Tiebi, and Bebeka. Each district has adopted the method of sunning or washing, and different processing methods also affect the flavor. At present, solarization accounts for about 80% and washing accounts for about 20%.
This micro-batch of coffee fruit is first hand-selected 100% Red Cherry, then Agared equipment is used to remove the peel and pulp, and then the coffee beans with pectin will be fermented in the fermentation tank for 36 hours, and then Souking for 4 hours, put into a 30*1.8 meter drying bed to dry and then dehulled. After hand-screening to G1 grade, they are packaged in GrainPro bags and covered with sacks.
The Oromia region is one of the origins of coffee in the world, and the Oromo people here are the first people in the world to use coffee as a food, dating back to the 5th century AD. Oromia is located approximately between 3 ° and 15 ° north latitude and between 33 ° and 40 ° longitude. The area is known for the originality of its plant species and diversity of species. 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 them to defend peace.
Flavor Description:
Distinct wild ginger flowers and bergamot, with hints of blackcurrant, sweet raisins at the end, reminiscent of Earl Grey
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Costa Rican black honey treats all kinds of fine coffee beans from Faramy Manor in Kaduetara production area.
We usually see the honey treatment methods are: yellow honey, red honey, black honey yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content. Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces the time spent in direct sunlight, even using
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