What is Oiran coffee? - Oiran is a coffee bean produced in a processing plant in Guguihambela, the Oiran is only the name of the commodity, not the name of the coffee variety, and its bean species is native to Ethiopia.
The history and origin of the name
In 2017, a group of sun-dried coffee beans from DW's "BukuAbel" processing plant in the Humbella region was sent to participate in the TOH green bean competition, and won the championship in the sun-dried group with its strong strawberry and cream aroma.
In the same year, in the domestic coffee competition, Li Jianfei boldly used this sun-dried champion bean, and finally it stood out from many "Geisha coffee players" and won the runner-up.
You know, almost all of the beans used in the competition that year were in the summer, and suddenly a non-Geisha coffee bean defeated the legend of the game, which can be said to be of great significance, and because Geisha's English "Geisha" is the same as the geisha in Japanese, in order to highlight the status of this coffee bean, it was named Oiran, which means the leader of the geisha, meaning "the first of a hundred flowers, the best of the best".
Producing areas
The Oiran comes from Hambella, a sub-region of Gugi, Ethiopia's largest coffee producing region, and is the highest coffee producing region in Ethiopia across the mountains from Yirgacheffe to the west
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The humus-rich soil environment of the Humbella region provides abundant nutrients and energy for the plants, which is ideal for the growth of coffee trees, while the temperature difference between day and night caused by an average altitude of more than 2,000 meters provides good conditions for the accumulation and retention of essential substances such as sugars within the coffee beans.
Buku Abel Estate
There are currently nearly 20 processing plants in the Humbella region, but only the sun-dried coffee from and processed at the Hambela Buku Abel estate is called "Oiran".
With an altitude of 2,000 meters above sea level, a large temperature difference between day and night, and a complex and diverse terrain with fertile and thick black soil, Buku Abel is an excellent place to grow specialty coffee.
Processing
Oiran is generally treated with the traditional sun-drying method, which will have a stronger flavor than washing, more sweet, and a slight fermentation feeling. After harvesting, the whole red coffee cherries will be directly placed in the sun field, exposed to the sun to dry, during the exposure process, it is necessary to turn and stir in a timely manner to avoid uneven drying or fermentation, a few days later (up to 18~21 days), dry until dry, and finally the dried green beans are removed from the pulp and peel with a shelling machine, and the raw beans are taken.
flavor
Like Yirgacheffe, the beans of Ethiopia are "bright and acidic, biased towards the tone of strawberry jam passion fruit, and a little creamy."
The floral aroma of Oiran coffee beans is obvious, and the fruit aroma is strong, such as passion fruit, strawberry, peach, mango, jackfruit, citrus, etc., and the flavor will change slightly every year depending on the soil, climate, precipitation, treatment, etc.
Baking advice
The roasting degree is recommended to use light roast or medium light roast, which can well retain the original flavor of the oiran.
Brew recommended
Oiran is often brewed by hand, which can better put the advantages of soybean seeds, release their bright acidity, floral aroma and fruit aroma in the mouth, and sweetness in the tail.
Basic information about Oiran
Country: Ethiopia
Region: Guji (Hampella)
海拔：2250-2350m
Variety: Ethiopian native species
Treatment: Sun treatment
Flavor: passion fruit, rose, strawberry jam.
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