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Rufous Coffee Roasters

Ethiopia Guji Hada 衣索比亞 古吉 哈達村

Quantity

櫻桃、水果乾、金桔
Cherry. Dried Fruit. Kumquat.

Variety Red Bourbon and Typica
Processing
Natural
Region Guji Uraga
Altitude
2140-2230masl
Roast Level Light Roast

About this coffee :

Welichu Wachu Industry PLC 通過增加農民對新技術,苗木品種,農業支持等的支持,為農民提供支持。 生產者在小塊土地上種植咖啡,通常總面積為0.5到3公頃。 他們的農場海拔2100米以上,為生產濃密的甜咖啡果提供了極好的條件。

經過精心挑選後,收集成熟的紅咖啡果並進行目視檢查,以去除未熟或過熟的咖啡果。 將櫻桃放在乾燥床上,工人在其中連續耙幹咖啡果以促進均勻乾燥。 乾燥大約需要9到12天。 將乾櫻桃運輸到亞的斯亞貝巴(Addis Ababa),在那裡進行去殼並準備出口。

這是衣索比亞咖啡中罕見的波旁和鐵皮卡Typica品種。 超級果味和清爽的咖啡,帶有櫻桃和杏子的果香香氣,明亮的金桔酸度非常適合您下午的咖啡。

Welichu Wachu Industry PLC supports farmers by increasing their access to new technologies, seedling varieties, agronomical support and more. Producers cultivate coffee on small plots typically 0.5 to 3 hectares total. Their farm altitudes of 2,100 meters above sea level and higher provide excellent conditions for producing dense, sweet cherry.  

After selective handpicking, ripe, red cherry is collected and visually inspected to remove any underripe or overripes. Cherry is placed on drying beds where workers continuously rake drying cherry to promote uniform drying. Drying takes approximately 9 to 12 days. Dry cherry is transported tAddis Ababa where is it dry milled and prepared for export.

This is a rare bourbon & typica variety that you can find in Ethiopian coffee. Super fruity & refreshing cuppa, with loads of fruitiness of cherries & apricot notes, brightness of kamquat that makes a great afternoon coffee to keep the day going. 

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91ºc
Brew time 1.40 minutes
Roast Date 29th of December 十二月二十九號

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