Ethiopia Guji Shakiso honey Specialty-89,5p Pörkölt kávé 1000g-V

Ethiopia Guji Shakiso Red Honey G1 (SCA: 89,5 points)

Origin and Origin (terroir)

• Region: The coffee Oromia state Guji Regionjabol, azon within Shakiso korzetebol comes from.

• Village and Producer: A cultivation helye Adolla village. This lot a Shakiso union (cooperative unio) gondozza, and a Shakiso nedves/dry malomban process up.

• Altitude: Amazing, 2150 metre altitude above sea level altitude is grown. This the extreme Altitude extremely dense and complex material teli coffee results in.

Plant and Rating

• Variety: 100% Coffea Arabica, local native Ethiopian variety (Local land races) is. With certification not has (Certification: none).

• Harvest: A legfrissebb, 2025/2026-os szezonbol comes from.

• Classification: Grade 1 (G1), which a highest quality means. A beans Size egysegesen 16-18-as (Screen Size).

Processingi process: Rare "Red Honey" (Red Honeyed) Although the data sheet "Process" soraban a eliras because of "Washed" szerepel, a part description and a "Fermentation type" sor egyertelmuve makes, that this a special Red Honey lot.

• A "Red Honey" a halfway dry process, where a replacement external hejat remove (pulped).

• This after significant quantity fruit (mucilage) hagynak The coffee.

• A babokat after this emelt on beds slowly are dried. A ferment shadeolas year and a babok controlled forgatasaval szabalyozzak.

• This is a method a yellow and a black honeyed process between helyezkedik el a rajtahagyott fruit pulp quantity tekintve. More fruity kontaktust kap, than a yellow, but kevesebbet, than a black, which a cleanliness (clarity) and the sweetness (sweetness) perfect weight adds create.

Flavour profile (SCA 89,5 points) A Honey process and a Guji terroir meeting incredibly sweet, tropical cup results in. A short flavour based on a kovetkezokre number:

• Orange (Orange): A very lively, juicy citrusos acidity, which fresh gives for coffee.

• ???? Papaja (Papaya): syrupy body and egzotikus sweetness, which a honeyed Processing hozadeka.

• Pineapple (Pineapple): Vibratory tropical flavour note, which perfectly accessory a narancsot and a papajat.

Preparation Guide (Brewing Guide)

Because this a 2150 meteren termett, dense, but Honey Processingu coffee, the sweetness kiemelese a main purpose, while vigyazunk, that a tropical acids do not become tulzoan harsannya.

1. Filter (Hario V60 / Chemex) – A tropical fruit experience

• Ratio: 1:15 (e.g.. 16 g coffee / 240 g water). This is a slightly denser ratio remekul is a papajas, honeyed body.

• Water temperature:91–93°C. The Honey coffee a excessively hot water "raegetheti" a sugars the italra, therefore slightly alacsonyabb temperature worth dolgozni, than a cleanly washed etiopoknal.

• Grinding fineness: Medium.

• Preparation menete:

  1. Blooming: Pour 50 g water The coffee, and wait 40-45 seconds.

  2. Pour-over: Slowly, evenly pour up the water. The Honey coffees hajlamosabbak slightly more slowly lefolyni a V60-ban a visszamaradt cukrok because of, therefore do not lepodj and, if a flow time 2:45 – 3:15 minute between esik.

2. AeroPress – A papaja and the pineapple meeting

• Method: Inverted (reverse).

• Ratio:15 g coffee / 200 g water.

• Water temperature:90–91°C.

• Preparation:

  1. Pour onto it the water, and finoman keverd and 3-szor.

  2. Let to steep 1 minute 30 second.

  3. Nyomd through slowly, evenly 30 second under. Result a very dense, nektarszeru, orange coffee kapsz.

3. Espresso – A koncentralt tropical abundant A Red Honey process because of this The coffee As espresso brilliantly will viselkedni, beautiful texture and syrupy body.

• Ratio: 1:2.2 (e.g.. 18 g from ground coffee 40 g drink).

• Water temperature:92°C.

• Flow time:28–32 second.

• Tipp: On its own fogyasztva intense orange dense, but with milk (e.g.. Flat White) a amazingly sweet, fruity sweetness will reminiscent.

Important advice: A Honey Processingu coffees especially need a pihentetest. Roast after foot 10-14 napot wait a felbontassal, that a tropical, pineapple acids and a papajas sweetness megtalaljak a perfect weight in the cup!