Collection Manor | Sidamosi Archi District Konga Cooperative | Light Roast | Anaerobic Sun Dried

The reason why we are obsessed with making coffee is not just the touching fragrance and sweetness. A cup of good coffee is like a four-seam straight ball with a speed of 150km/h, which will remind people: a kind of refreshing and neat without sloppy, a kind of inspiring intuition. Name of product: Anaerobic solarization of Konga Cooperative in Sida Moshi Arshi District, Ethiopia Ethiopia Sidamo West Arsi Anaerobic Natural Contents: 200g Roast degree: light roast Production Area: Sidamo Altitude: about 2,000 meters Treatment method: anaerobic sun exposure Grade: G1 Variety: Heriloom Ethiopian Guyou native species | Flavor Notes| The unique anaerobic treatment method makes the coffee have the aroma of camellia, rum grape and orange fruit. The sweetness is delicate and the after rhyme is very long. | Barista Notes| The "anaerobic treatment method" imitates the process of red wine brewing. In recent years, it has become famous in the World Coffee Competition. Many contestants competing for the championship all use anaerobic coffee beans to participate in the competition. Anaerobic treatment squeezes out the oxygen in the container by injecting carbon dioxide during the closed fermentation process, so that the coffee can slow down the decomposition rate of sugar and prolong the fermentation time in an oxygen-free environment, so as to develop better sweetness and more complexity. taste. The richness of the Sidamo production area is already amazing, and now with the addition of various special processing methods that are becoming more and more mature, the coffee produced in each town area has more distinct characteristics. Come and enjoy this coffee The anaerobic coffee in Xiale with a great aftertaste of flowers! | Brewing TIPS | It is recommended to use higher water temperature (90-92 degrees Celsius) for brewing Ethiopian coffee beans of medium and light cultivation. It is also recommended to grind them finer and brew them thicker before making milk coffee or iced coffee. . The unrestrained aroma and clear sweetness will make you feel like drinking a glass of very exciting fruit juice at the same time. If the coffee needs to be paired with milk, it is recommended that when making the coffee base, the more appropriate ratio of powder to water is between 1:6 and 1:8 (take the brewing method of hand pouring or pressure pot as an example).