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Rufous Coffee Roasters

Ethiopia Guji Hambella Tamarat COE #6 2020 衣索比亞 罕貝拉 坦瑪蒳小農 COE #6

藍莓、葡萄軟糖、百香果
Grape. Blueberry. Passionfruit.

Variety 74110
Processing
Natural Processed
Region Guji Hambella Wemena
Altitude
2000masl
Roast Level Light Roast

About this coffee :

塔瑪拉特(Tamarat)擁有的處理廠,位於古吉(Kuji)的Hambela Wamena地區。他們正在從各種小農那裡收集和購買咖啡果。

大約有700名小農,每天向處理廠運送少量咖啡果。平均而言,農民的農場面積不到2公頃。大多數咖啡是有機的。有機堆肥很常見,修剪不太常見。他們在當地村莊中收集了土地,精心挑選了質量更好的成熟咖啡果,而附近的農民則將咖啡果運送到工廠。未成熟和成熟的咖啡果手工挑選的,以獲得更甜,更乾淨的咖啡。

這支日曬咖啡經過在非洲的竹製床上乾燥,平均21天內要進行 7 個小時的干燥,平均每天要乾燥幾個小時,這是典型的自然日曬法,乾燥時經常翻動和分類瑕疵果。我們還使用靜態水箱或浮箱對咖啡果進行分類,然後再將它們放在曬床上。

這款COE批次咖啡是個水果炸彈,帶有葡萄和藍莓的爆炸性香氣,百香果的亮度和非常多汁的咖啡。下午最爽提神清爽的咖啡。

Privately owned communal wetmill, owned by Tamarat, in the Hambela Wamena area of Guji. They are collecting and buying cherries from various smallholders. 

Some seven hundred smallholder farmers delivering tiny amounts of cherries daily to the wet miller. On average farmers are having a farm size of less than 2 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. 

They have site collectors in the local villages carefully selecting the ripe cherries with better qualities, as well as the near by farmers delivers cherries to the mill. The cherries are the hand sorted for un-ripe and over ripe cherries to get a sweeter and cleaner product. 

This Naturally processed was dried on African beds made from bamboo, takes 21 days to dry with 7 hours, on average, drying hours per day typical natural method with frequent turning and sorting of defect cherries while drying. We also use static water tank or floating tank to sort cherries before placing them on beds

This COE lot coffee is a fruit bomb, with explosive notes of grapes and blueberries, passionfruit brightness and very juicy cuppa. A refreshing coffee best enjoyed in the afternoon. 

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91ºc
Brew time 1.40 minutes
Roast Date 31st of January

 

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