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[The high-quality taste that makes you feel that mocha is so delicious] Ethiopian Hama (Mocha) 200g
For those who think mocha is too sour and doesn't like it, this is a great dish for you. The first sip is like a light lemon tea, followed by a gentle sweetness that erases the sourness, leaving only a pleasant aftertaste.
At Kitami Coffee , we use roasting to bring out the sweetness. If you can do this, the sour coffee will be much more delicious. Sourness and sweetness go well together, and when balanced, sourness turns into refreshing. And the sweetness of the aftertaste makes you feel dreamy.
The Jima region in southwestern Ethiopia, the birthplace of the Arabica variety, still has many varieties growing wild today, and is a treasure trove of valuable genetic resources.
Among Ethiopian coffees, the most distinctive in terms of flavor are Yirgacheff and Sidamo coffees. It has a variety of flavors including floral, black tea, lemon, elegant, ginger, and cinnamon.
Yirgachefe means "wetland and its grass" in the local language. As the name suggests, this region is blessed with abundant water sources and is ideal for producing high-quality cold-cold coffee. The cultivation area is at an altitude of over 1,600m , with some reaching as high as 2,200m . The land is suitable for coffee cultivation, with its gentle landscape, temperature difference between day and night, organic fertilizer, and fertile soil.
The red fruits harvested by small-scale farmers are sorted before being delivered to the washing plant, and those with good ripeness are placed in tanks. The red berries are peeled using a MacKinnon disc pulper, and the parchment (coffee beans) is sorted into P1 , P2 , and P3 by specific gravity using a stream of water. (P1 is the heaviest and highest grade. ) The parchment is led to a fermentation tank, where it is fermented for about 36 hours, washed in a water channel, soaked for about half a day ( it may pass if the slime is removed sufficiently ) , and Drain the water from the parchment and dry it in the sun on a platform called an African bed. During solar drying, defective parchment is hand-sorted and further refined. After the parchment is allowed to rest, it is transported to a dehulling factory ( dry mill ) in the capital Addis Ababa, where it is refined through removal of impurities, dehulling, specific gravity sorting, and hand picking, and the green beans are packed into jute bags and exported.
Please fully enjoy the deliciousness of high-quality mocha.
Country name : Ethiopia ( Africa )
District name : Yirgachefe district Hama area
Brand name : Mocha
Variety : Ethiopian variety
Cultivation area : Yirgachev region, Kochare district, Hama area (hama)
Altitude : Over 1,600m , with some small farms around 2,000m
Harvest period : From late November to January
Farm : Smallholder farm in Yirgachev
Grade : G1
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