قرية غيشا مغسول تشاكا دفعةحبوب البن
المنشأ
- المنطقة: إثيوبيا
- الصنف: غيشا
- المعالجة: Washed process
- التحميص: تحميص فاتح
- الارتفاع:
- رقم الدفعة: #009
- المزارع: Adam Overton
النكهة:
At high temperatures, it has pronounced strawberry, citrus, and juicy flavors. As it cools, it transforms into typical Gesha characteristics—distinct floral notes and citrus tones—with a moderate aftertaste and low bitterness.
- الرائحة: متوسط
- النظافة: قوي
- الحلاوة:متوسط إلى قوي
- الحموضة:متوسط إلى قوي
- القوام:متوسط
- المرارة:لا شيء
- بعد الطعم:متوسط إلى قوي
- بعد التبريد:متوسط إلى قوي
قرية غيشا مغسول تشاكا دفعةمقدمة حبوب البن:
In 2009, they had the fortune to meet the renowned Mule Farm owner and BOP judge Willem Boot, and Willem Boot "returning to Ethiopia to find the birthplace of Gesha" also provided an opportunity for the couple.
In 2011, they returned to Bench Maji, where several areas are called Gesha Village, and it is the most likely place to find the original Gesha variety.
Adam, along with Willem Boot, began exploring the surrounding forests and discovered various wild coffee tree species in a dense jungle (known as Gori Gesha Forest), the most surprising of which was the original Gesha variety.
They then collected seeds from the original Gesha trees, selected among them, and planted them in Gesha Village. They decided to establish the estate there, naming it Gesha Village Coffee Estate, located about 12 miles from Gori Gesha Forest and covering 475 hectares.
Gesha Village Coffee Estate (Gesha Village Coffee Estate) is different from most small Ethiopian farms; it is a large farm of nearly 500 hectares and has its own washed processing plant, laboratory, and more.
In 2015, Gesha Village Coffee Estate had its first harvest. Due to the enthusiastic response, with the assistance of Panamanian Mule Farm owner Willem Boot, they held their first international auction on May 31, 2017. Gesha Village Coffee Estate offered 21 micro-lots, 19 of which were 120 kg, while the other lots were slightly smaller.
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:
Brewing parameters:
15g coffee, 1:15 coffee-to-water ratio, 90°C water temperature, segmented extraction, total brew time 2 minutes.
First pour: 30g bloom for 30 seconds (start timing when blooming begins)
Second pour: small stream to 125g
Third pour: slightly larger stream to 225g, total time 2'00"
تقرير التذوق:
لا يوجد محتوى بعد
