غيشا قرية العلامة الذهبية غيشا طبيعية أوماحبوب البن
المنشأ
- المنطقة: إثيوبيا
- الصنف: غيشا
- المعالجة: Natural process
- التحميص: تحميص فاتح
- الارتفاع: 1,931-2,040 m
- رقم الدفعة: Oma 059 lot
- المزارع:
النكهة:
Citrus, floral, creamy, fermented wine, berry, juice-like mouthfeel
- الرائحة: قوي
- النظافة: قوي
- الحلاوة:متوسط إلى قوي
- الحموضة:متوسط إلى قوي
- القوام:متوسط إلى قوي
- المرارة:لا شيء
- بعد الطعم:متوسط إلى قوي
- بعد التبريد:متوسط إلى قوي
غيشا قرية العلامة الذهبية غيشا طبيعية أومامقدمة حبوب البن:
Gesha Village Oma 059 Geisha Village Oma 059 Lot
Country: Ethiopia Ethiopia
Region: Bench Maji Bench Maji
Farm: Geisha Village Farm Gesha Village Estate
Elevation: 1,931-2,040 m
Grade: Rarities (Gold) label Gold Label
Process: Natural process ( 32 days)
Variety: Gesha 1931
Harvest year: 2020 year
Coffee region
Geisha Village Farm is located in western Ethiopia, in the Bench Maji region ( Bench Maji ), surrounded by dense jungles. The farm boasts stunning scenery and a pleasant climate, with views of ancient, vast forests from higher ground.
The farm owner Adam and Rachel spent three years searching for the right farm, eventually arriving at the birthplace of Geisha in the forest, guided by locals. It is a two-day drive from the capital, Addis Ababa.
Geisha Village Farm covers approximately 471 hectares, with about 320 hectares dedicated to coffee cultivation, on reddish-brown loamy soil. The planting density is maintained at 7000 coffee trees per hectare.
This Geisha Village Gold Label Natural Geisha comes from the Oma ( Oma ) plot of the farm.
This plot is named after the person “ Oma ”, in honor of a respected and beloved religious leader. Geisha Village’s coffee beans are rich in complex flavors and are very rare, often selected by baristas for international competitions. Due to the maintenance of the local ecological environment and good cooperation with local residents, the farm has established the Geisha Village Foundation to give back to the local community, promoting education through two nearby schools.
Grade
This Geisha Village Natural Geisha belongs to the Gold Label batch of the farm.
Gold Label batches account for 10% of Geisha Village Farm’s total coffee production, offering complex flavors and extreme rarity. Gold Label batches are the farm’s top-tier coffees outside of auction lots, often chosen by baristas for international competitions.
Variety
The variety of this Gold Label Natural Geisha is “Geisha 1931 ”. In terms of bean size and cupping profile, Geisha 1931 is very similar to the Panamanian Geisha variety.
Process
This Geisha Village Gold Label Geisha is processed using the natural method.
At Geisha Village Farm, natural processing involves drying the coffee cherries in the sun, with the entire fruit preserved in a thin layer on African raised beds. Parabolic plastic covers are used at night to enhance airflow.
The drying process for natural-processed coffee typically takes 18 to 30 days, but this Gold Label Geisha takes as long as 32 days.
Roast curve
تابع الحساب الرسمي وأرسلاقرأ المقال كاملاً مجاناً
مقدمة المنطقة:
Ethiopia is located in a land full of wonders, and all the Arabica coffees we have or have not tasted originate here.
Documented historical evidence of coffee in Ethiopia dates back to the 4th-5th centuries AD. At that time, due to wars between ethnic groups, coffee spread with people's conquests and migrations to Yemen on the Arabian Peninsula. Later, with the rise of the Ottoman Empire and the spread of Islam, through various circumstances, Europe began to have coffeehouses and the coffeehouse culture that gradually formed along with them. Subsequently, Central America began to cultivate coffee, and India and Indonesia in Asia began large-scale commercial coffee cultivation. Having gone through several hundred years in this way, we have only now arrived at today's third wave of specialty coffee.
نصائح التحضير:
Recommended brewing method: Pour over
Parameters: Water temperature: 90-91°C; Grind size: Medium-fine (80% through a 20-mesh sieve by Chinese standards); Coffee-to-water ratio: 1:15; Use a pulsed pouring technique.
Start with a 30g bloom for 30 seconds; pour water in small streams to 125g, then increase flow to reach 225g just before the bed is exposed, then remove the filter (start timing at bloom). Total brew time between 2’00” and 2’10”.
