紅茶、洋甘菊、花香、薰衣草
Black Tea. Chamomile. Lavender.

About this coffee :

根據衣索比亞咖啡豆交易所（ECX）分類系統，這咖啡以“ Sidamo”的形式出口。在此系統下，西達摩地區生產的所有咖啡都稱為“西達摩咖啡”。實際上，“ Sidamo” 咖啡是 GUJI類型的：一種具有清晰荳蔻，紅茶味的咖啡，其生產者的農場位於1770年（例如在Shekiso）至2100米的高度。 Guji在Gedeo一側，這是一個很大的區域。

當將咖啡果去皮後，果膠留在豆子上，然後將果膠在發酵桶中在水裡發酵48-76小時，具體時間取決於咖啡的發熱量和海拔高度。一旦通過發酵過程完全消除了果膠，咖啡豆就會在陽光下移動曬場上乾燥。

水洗的衣索比亞咖啡的酸度更加明顯，原因是已經從咖啡果去除了糖分。與日曬處理過程相反，在日曬過程中，甜度是關鍵，大家可以更清楚地品嚐到水洗咖啡的酸度。

這是非常乾淨和充滿花香的咖啡！開滿茉莉花和薰衣草的花香，餘韻有淡淡西達摩咖啡的紅茶香氣。非常適合在下午滿滿享受的咖啡。

This coffee is exported a “Sidamo” in accordance with the Ethiopian Commodities Exchange (ECX) classification system. Under this system, all the coffee produced within the large Sidamo area is called “Sidamo Coffee”. In fact CCS “Sidamo” coffees are of the “GUJI Type”: a coffee that has a clear cardamon, black tea flavour, coming from producers whose farms are located at altitude ranges from 1770 (in Shekiso, for example) to 2100 metres. Guji is on the side of Gedeo and it is a very big area.

As coffee is pulped, the sugars remain on the bean and these sugars are then fermented in water in fermentation tanks for a period spanning 48-76 hours, depending on the heat and altitude from where the coffee is delivered. Once sugars are completely eliminated through the fermentation process the coffee moves under the sun for drying in parchment.

The acidity of washed Ethiopian coffees is much more pronounced due to the fact that the sugars have been removed from the coffee. In contrast to the natural process, where sweetness is key, one can more clearly perceive the acidity in these washed coffees.

This is a floral bomb Ethiopian washed coffee! With bursting jasmine & lavender floral blossom on aromatics, you'll also hint of black tea on the aftertaste. A nice pick for the after lunch cuppa.

Brewing Recipe :