Ethiopian Gujhan Bela Tartargayo | Light Roasted | Sun-Dried | Coffee Beans 200g

Product Name: Ethiopian Gujihan Bella Tartagayo Sunshine Ethiopia Guji Hambela Tirtira Goyo Natural Contents: 200g Roast degree: light roast Origin: Ethiopia, Guji Altitude: about 1,800 meters Treatment: African High Shelf Tanning Grade: G1 Variety: Heriloom Ethiopian ancient original species | Flavor Notes | There is the sweetness of brown sugar at first, followed by the gentle acidity of citrus and mango, and the aftertaste is of orange tea blossom, with a sweet and full floral and fruity flavor. | Barista Notes | Like Yirgacheffe, Guji is an Ethiopian production area that has attracted considerable attention in recent years. The same high altitude, significant temperature difference between day and night, and naturally diverse coffee genes give Guji coffee a very rich taste. The Tatagayou processing plant that processes this coffee is located in the Ethiopian-Guji region. The area is fertile, with rich reddish-brown soil and a variety of tree species that provide shade for the coffee plants. Coffee farms in this area are generally located between 1800 and 2100 meters above sea level. There are many small farmers here who work as a household unit, and when harvesting, they will uniformly transport the ripe coffee fruits to the processing plant. The treatment plant is equipped with tall racks for drying, and each bed has its own code. This helps improve traceability and a higher level of quality control. When cupping this batch of sun-dried coffee beans, my partner was also surprised by the smooth and rich fruity aroma. This bean is very suitable for cold brewing or hand brewing to experience the multi-layered and delicate acidity. Here is an interesting way to drink it: when brewing this coffee by hand, you can make the grinding scale finer (to enhance the extraction of flavor). After making it into iced coffee, add fresh lemon slices or Orange slices, the natural citrus fruit flavor goes very well with this coffee. Enjoy a cup of it on a hot afternoon to cool down! | Brewing TIPS | If you want to make ice hand brew, the recommended ratio of powder to water and grinding degree: Coffee powder: water = 1:6-8, then add ice cubes of about the same weight as water (For example, for 20 grams of powder, use 120g-160g of hot water and 120g-160g of ice cubes) Grinding degree: Medium to fine grinding, about half a notch finer to 1 notch finer than normal grinding. The steaming time for the first water injection can be longer, about 30 to 50 seconds. During the hand brewing process, the water flow can be slowed down as much as possible to extend the extraction time and increase the concentration of the liquid. Recommended water temperature: 90-92 degrees Celsius.