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Ethiopia Guji Sakicha 衣索比亞 古吉 莎奇洽村

Quantity: 225g

Apricot. Sweet Orange. Floral.

Variety Kurume, Enat Buna
Processing 黑蜜處理法 Black Honey Processed
Region 古吉 Guji
Altitude 2200masl
Roast Level Light Roast
Tasting Notes 225g

About this coffee :

Sakicha是衣索比亞 Kercha 的一個社區,以其高海拔和明亮日曬處理咖啡而聞名。 Edema 家族的Sakicha 加工廠成立於20多年前,是其咖啡品質最受認可的工廠之一。 這個家庭世代相傳,一直生活在古吉(Guji)地區,對與他們一起工作的農民感到特別的責任,他們與600多名Sakicha農民合作。

這是一種特殊的 Kurume 和 Enat Buna 品種,黑蜜處理的豆子,在將其製成乾漿後立即將其放在凸起的床上乾燥,並不斷翻轉以確保均勻乾燥並防止過度發酵。 在高架床上預乾燥幾天后,然後在露台上完成曬乾。 乾燥時間約為 22 天。

您將獲得杏子和甜橙的超高甜度,並帶有洋甘菊等花香餘韻。 下午可以慢慢享受的一杯舒服的咖啡。

Sakicha, a community in Kercha Ethiopia, is known for its high elevations and bright, natural processed coffees. The Edema family's Sakicha processing site was established over 20 years ago and is one of their most recognized sites for the quality of its coffees. The family has lived in this area of Guji for generations and feel a particular responsibility to the farmers they work with here, working hard to collaborate with over 600 farmers from Sakicha.

This is a special lot of Kurume & Enat Buna varietal with black honey processed, where immediately after being dry pulped it is put to dry on raised beds and continually turned to ensure even drying and prevent over-fermentation.  After several days of pre-drying on the raised beds, the coffee is then finished on clay patios. The drying time is about 22 days.

As a result, you'll get a super intense sweetness of apricot & sweet oranges, pair with hints of floral notes like chamomile. A lovely coffee to enjoy in the afternoon.

Brewing Recipe : 

Brewing ratio 1 : 16
Ground coffee 22g
Total water 360ml
Water temperature 97ºc
Brew time 2.30-300 minutes
Roast Date 2nd of February 二月二號