Artisan Roastery

Ethiopia Dugu Adola 衣索比亞 杜歌阿都拉合作社

Quantity

白桃。 葡萄。 白茶。
White Peach. Muscat. White Tea.

Variety Heirloom & 74110
Processing
Natural
Region Uraga, Guji
Farm Dugu Adola Farm
Producer Dugu Adola smallholders 
Altitude
2200masl
Roast Level Medium Roast

About this coffee :

古吉(Guji)是衣索比亞南部奧羅米亞(Oromia)地區的一部分,毗鄰著名的伊爾加切夫(Yirgacheffe)微型區域所在的Gedeo區(SNNPR)。這個陡峭的綠色區域既肥沃又高,大部分咖啡生長在2,000m以上。古吉地區種植的咖啡曾經被歸類為Sidamo(SNNPR地區隔壁的較大區域)。

這種咖啡是由奧羅米亞地區戈羅莫(Korle)卡貝萊(kabele)鎮附近的小農種植的。

大多數有貢獻的農民擁有不到一公頃的土地,他們只是作為後院經濟作物種植咖啡。咖啡通常會散佈在其他自給農作物中,例如甘藷,芒果和鱷梨,但該地區沒有其他主要的經濟作物。

每天約有700-800個小農戶向濕磨機運送少量咖啡果。平均而言,農民的農場規模不到1公頃。默認情況下,大多數咖啡是有機的。有機堆肥很普遍,因為農民根本沒有錢來施用化肥,而修剪則不那麼普遍。

然後將咖啡果手工分選為未成熟和未成熟的櫻桃,以獲得更甜,更乾淨的產品。日曬咖啡通常在收割的後期進行加工,那是在較高海拔地區收割達到頂峰的時候。

在陰涼處開始的幾個小時內皮膚乾燥。根據天氣情況,在非洲乾燥床上將羊皮紙在陽光下乾燥約10-12天。在中午和晚上,咖啡用遮陽網遮蓋。

這杯咖啡充滿活力和多汁。帶有令人愉悅的白桃香氣和綠色麝香水果香,最後回味白茶的回味。一杯純淨宜人的衣索比亞咖啡,百喝不厭完美的咖啡!

Guji is part of the Oromia region in southern Ethiopia, next door to Gedeo Zone (SNNPR) where the famous Yirgacheffe micro-region is located. This steep, green area is both fertile and high, with much of the coffee growing at 2,000m and above. Coffee grown in the Guji zone was once classified under Sidamo (a larger zone next door in the SNNPR region.)

The coffee was grown by smallholder farmers living around the kabele (town) of Goromo, in Oromia Region.

Most contributing farmers own less than a hectare of land, and they grow coffee simply as a backyard cash crop. Coffee will usually be interspersed with other subsistence crops, such as sweet potato, mangos and avocados, but there are no other primary cash crops grown in the region.

About 700 - 800 smallholder farmers delivering tiny amounts of cherries daily to the wet miller. On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common as farmers simply don’t have the money to apply chemical fertiliser, pruning less common.

The cherries are then hand sorted for un-ripe and overripe cherries to get a sweeter and cleaner product. The Natural coffee is normally processed at the later part of the harvest and that’s when the harvest is peaking at the higher altitudes.

Skin drying the first hours under shade. The parchments are dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.

This coffee is vibrant & super juicy. With delightful aromatics of white peach & green muscat fruity sweetness, finish with aftertaste of white tea lingering finish. A clean delightful Ethiopian coffee that make a perfect daily cuppa!

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 12th of January 一月十二號

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