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Ethiopia Guji Kercha Banko Michicha 衣索比亞 谷吉 柯爾夏鎮 班可 咪恰恰處理廠

Quantity: 225g

Sweet Citrus. Marmalade. Juicy.

Variety Heirloom
Region Guji
Roast Level Light Roast

About this coffee :

古吉位於西達摩咖啡種植區的南端,是官方奧羅米亞地區的一部分。這個咖啡處理廠由Degefa Sema先生擁有,他在咖啡行業工作了25年,現在主要經營圍繞Keffa、Guji和Sidamo的一系列清洗和脫殼/碾磨站。

不到 800 名農民為這家 Banko Michicha 乾燥中心運送到 Degefa 的 5 個咖啡果收集中心。在克爾恰地區,這個洗滌站通過開設的培訓中心為當地農民提供支持,並為當地專注於農業的社區組織提供支持。

咖啡果在進入生產之前由農民手工分揀,以區分未成熟和過熟的咖啡果。經典的自然過程非常小心地執行,整顆咖啡果在非洲高架床上完全乾燥 14-21 天,具體取決於天氣。在整個乾燥過程中,咖啡果每隔幾個小時就會翻轉一次,以確保在整個乾燥階段進行均勻的干燥和分類。


Guji sits at the southern end of the Sidamo coffee growing region, and is part of the official Oromia region. This cherry drying station (and washing station for washed lots) is owned by Mr. Degefa Sema, who has been in the coffee industry for 25 years and now mainly operates a string of washing and hulling/milling stations around Keffa, Guji and Sidamo.

Just under 800 farmers deliver to Degefa's 5 cherry collection centres for this Banko Michicha drying center. In the Kercha region this washing station supports local farmers through a training center it has opened, plus it offers support to local community-based organizations who focus on agriculture.

Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. The classic natural process is executed very carefully, the cherries dry in whole on African raised beds for 14-21 days, depending on the weather. Throughout the drying process, the cherries are turned in every couple of hours to ensure even drying and sorting is done on the entire drying stage.

This classic natural coffee has everything you love in Ethiopian coffee. Lovely citrusy & marmalade sweetness, very juicy cup of coffee. A refreshing coffee that's perfect to enjoy in the hot afternoon.

Brewing Recipe : 

Brewing ratio 1 : 16
Ground coffee 22g
Total water 360ml
Water temperature 97ºc
Brew time 2.30-300 minutes
Roast Date 26th of July  七月二十六號