Enjoy the premium flavors of Gesha Village Coffee Estates’ Chaka coffee

– TASTE THE ORIGIN –

If you are a fan of new flavors, Gesha Village’s Chaka coffee is an option not to be missed. Unlike other coffee species that are nurtured by the hands of farmers, Chaka coffee is grown entirely from Mother Nature in the old forest Gori Gesha, mysterious Illubabor, and then people have worked hard to find, gather, and carefully process. variable. Therefore, Chaka incense layers not only contain pure beauty but also contain miracles from nature waiting for us to enjoy. Let’s explore with 43 Factory Coffee Roaster about Chaka coffee through this article!

Chaka Coffee – A blend of coffee varieties in the Ethiopian natural forest

Chaka Coffee is one of the most special batches of the Gesha Village Coffee Estate, a coffee estate located in the primeval forests of Western Omo Ethiopia. This batch of coffee is blended from the finest Gesha 1931, Gori Gesha, Illubabor Forest coffees throughout the farm blocks of Gesha village. Experiencers will be very interested because the coffee beans in Chaka are grown with the natural nutrition of Bench Maji’s motherland – where the Meanit indigenous people have lived and protected the Gesha forest for hundreds of years. . Those seeds are grown naturally, without the use of chemical fertilizers or any pesticides. They are raised with minerals from the soil, underground water accumulated from time immemorial and the dedication of the growers. They are protected, developed from the green house of biodiversity. Therefore, Chaka coffee beans have a pure, fresh and strange color.

You may be thinking that a coffee blend from so many varieties and regions will be very mixed. But not just mixing the coffee beans will turn into Chaka coffee. In order to get a suitable batch of Chaka, Meanit people had to search for ancient Gesha 1931, Gori Gesha, Illubabor coffee beans in the depths of the forest. Those coffee trees are all trees that live in areas with altitudes from 1900 – 2000 meters above sea level with ideal geographical conditions, with healthy vitality, extremely high flavor profiles. They are the Meanit people – silently protect Gesha through reviving the forest, improving the soil, raising the surrounding plants and animals, and calculating, waiting until the coffee beans are ripe, 100% full, and carefully. picked back. Next, the coffee beans will go through the stages of preliminary processing, washing, and drying meticulously to create strong green coffee beans. After that, the green coffee beans have to go through a selection process to choose beautiful standard beans and then they are mixed together in a secret ratio so that Chaka has both rich and delicate flavors. heart touching.

The unique blend from the top layers of Chaka coffee

Synthesized from many different varieties, the Chaka coffee flavor is unbelievably balanced and harmonious. The layer of incense blends at the time of sublimation and silence to create an extremely interesting experience for the user. Probably because the incense layer is resonated from all three types of Gesha 1931, Gori Gesha, Illubabor Forest, so it is as beautiful as the dance of peacocks with colorful feathers that make everyone fall in love. Chaka flavor is rich but still clear. Malic in Illubabor Forest makes a cup of coffee as bright as an apricot. It danced to its heart’s content and then added the signature Citric of the Gori Gesha family to the show. They are not clearly separated, but spread and then blend to create harmonious and refreshing sour “layers” of berries. At this point, if only Dimma (like Illubabor Forest) or Shaya (like Gori Gesha) takes over the main playing field, the cup of coffee will have pure fruit or sweet vanilla flavor. But the flavor of Gesha 1931’s black tea is mixed into a special cup of coffee. It makes Chaka completely different. You will feel the slight acrid taste, the elegant scent that penetrates slowly and deeply into every nook and cranny of your mouth. They soften the initial bright acidity, gradually giving sweetness from deep in the heart of the grain. The scent is light but seductive and long-lasting because the beans are carefully crafted. It’s the coffee of the Ethiopian mountain folk born as a warm invitation to everyone to start a great coffee journey. Wish you could taste it? Because those who are new to enjoying Chaka coffee will receive an indescribable joy and surprise because of this extremely wonderful aroma.

How to make Chaka coffee to enjoy the essence of nature

Chaka coffee is suitable for many different preparation methods, whether it is Filter method (filter) or Shot, Milk Base (made by machine) so that Chaka can reveal the essence of coffee beans. However, to keep the most original flavor, when making Chaka, you should pay attention to the following secrets:

Water quality

The quality of the water and the temperature of the water when brewing is one of the important factors that determine the extraction time, the flow rate and the taste of the cup of coffee. To get good coffee, it is necessary to use clean, colorless and odorless water and have a sufficient amount of minerals. Environmental substances and minerals are dissolved in water and have an impact on the extractability of the coffee beans. So you can choose bottled water or 43 Water Tube of 43 Factory Coffee Roaster for the perfect cup of coffee. When making Chaka, you should also pay attention to keep the water temperature from 90 to 95 degrees Celsius, avoid too hot or too cold water, it will lose the best flavor.

Smoothness when grinding

To get the best Chaka coffee, the fineness of the coffee beans also needs to be paid attention to. The degree of grinding affects the brewing time and the taste of the coffee water. If the grind is too fine, your coffee will be burnt and bitter, but if it is too coarse, the coffee will be pale or have a hollow, unsatisfying body. Moderately ground coffee, not too fine or too coarse, will help the coffee extract more depth of flavor. You can use an electric grinder or a hand blender to grind Chaka coffee as you like and should grind it about 15-20 minutes before brewing to keep the freshness of the coffee beans.

The ratio of water and coffee

The ratio of water and coffee greatly affects the strength of a cup of Chaka coffee. Because the cup of coffee will be very dilute, bland if the amount of water is too much or become too bitter, losing the characteristics of the beans if there is not enough water. You can follow the standard recipe of   coffee and 1:15 or 1:16 water to make Chaka coffee. Or if you are a creative lover and want to discover new flavors, you can also experiment with different ratios to find your own unique flavor.

Chaka coffee is a special kind of coffee. It carries in it the quintessence and mystery of the Ethiopian jungle. Coffee beans are like a wonderful gift that nature bestows on employees who love the original coffee flavor. If you want to experience these new and unique things, visit 43 Factory Coffee Roaster to enjoy right away!

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