Why Ethiopian Geisha Coffee is famous as African specialty coffee
Geisha Coffee grows in the mountains and forests of the famous Sidamo producing area in southwestern Ethiopia. The coffee beans are small and medium-sized. The green beans are slightly yellow-green in color and the beans are beautiful and complete. They are representative of East African specialty coffee.
The most popular thing about Geisha Coffee is that it has a unique and obvious sweet and sour fruit. The aroma immediately bursts out when you take it in. At first, it has a pleasant citrus flavor, flavor and jasmine fragrance. "It's not like coffee, it's a bit like fruit tea" is the common feeling that many people have for medium-light roasted Geisha Coffee. Geisha Coffee has a unique lemon, floral and honey-like sweet aroma, soft fruit acid and citrus flavor, fresh and bright taste, it is a highly personalized high-end coffee, a high-quality washed Arabica bean.
Qisha processing plant is located in the Yega production area. It is a processing plant that produces washed and sun-dried beans. Small farmers are located at an altitude of 2,000-2,100m, which is very suitable for growing coffee.
The coffee is dried directly in Qisha on the day of harvest. The skin and pulp are not removed before drying. The coffee is directly exposed to the sun. An opaque plastic cloth is used at night to prevent water from spreading. These technologies ensure that the coffee beans reach the optimal moisture content of 12%. The raw beans exude a charming sun-dried berry aroma, the dry aroma has sweet orange and strawberry aromas, the moist aroma of the mouth is sweet orange sweetness, and the elegant and delicate citrus tea aroma is great. That is why is geisha coffee so expensive, same as ethiopian geisha coffee beans.
Geisha Coffee is one of the production areas in Ethiopia. The geographical environment is a high-altitude wetland (about 1900 meters). It was originally part of the Sidham production area because of its classic floral fragrance, citrus notes and bright acidity. And it became popular in the coffee industry, and it was specially independent and became its own Geisha Coffee production area. But under the situation that there are more and more Geisha Coffee coffees, even coffee beans in the same producing area will have different flavors due to different post-processing methods of processing plants or cooperatives, so Geisha Coffee is further adapted to The classification of cooperatives has become information that coffee lovers need to know. Among them, cooperatives such as Idido and Beloya are quite famous in Geisha Coffee’s Mist Valley community, as well as the processing plant Xueluo. Chelektu and Konga, etc. They most often use G1 or G2 coffee to be washed with water, and G3 and later grades are sun-dried. However, in recent years, I have heard that there are G1 or G2 grades of coffee being treated. Used for solarization treatment, so that the flavor of coffee has more changes and possibilities. (Note: The green coffee bean grading method in Ethiopia is based on the number of defective beans. G1 represents the least number of defective beans, and G5 is the highest and lowest level).
In addition, because Ethiopia is considered by most people to be the origin of coffee, there are more than four thousand unnamed coffee varieties in Ethiopia. Therefore, when buying ethiopian geisha coffee beans, most of the varieties will be marked as native species. There are big and small coffee beans, and the same batch of coffee beans will contain more than ten coffee varieties. There is no specific variety that can be summarized as in Central and South America. However, in recent years, there has been a big improvement in the world. The soy maker Ninety Plus (or 90+) began to plan to plant a single variety of Gesha Coffee, and called it VARON. This coffee Alice has been to Coffee Sweet and has a very clean flavor. However, the floral and citrus scents in the established impression are no longer so strong, but a cup of thicker coffee fruit tea with more spice flavors. This kind of coffee has its particularity and significance, but whether the price and flavor can be accepted may be another matter.
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