Brew Better: Ethiopia Guji Sakicha Anaerobic Natural

This is Brew Better.
In this series, we'll be introducing different coffees from different parts of the globe. We'll also share different stories from farm to cup and give you ideas/tips on how to brew these coffees better.
This episode's coffee is Guji Sakicha Anaerobic Natural a 74112 & 74100 varietal, and 144 hours anaerobic natural processed coffee from Ethiopia. What we taste in this coffee are mango, banana, strawberry, and grapes.
Share with us your brewing method and experience. Always remember that the best coffee is the coffee that suits you. Cheers and don't stop brewing!
For the complete brew guide, go to brew.goodcup.ph/sakichaguji
Or visit our webshop: goodcup.ph
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[@broitscart]

Sir Makoy is my idol!

[@SaltedRoe]

This is my idol.

[@maureen72720]

Hello po. Where can I buy po yung ginamit mo po? I love coffee. Gusto ko po mag learn how to make good coffee but don't know ano mga gagamitin

[@scottOlsonsoulson]

It's total SUSPENDED SOLIDS. Disolved Solids is the amount of minerals in the water; how hard your water is. Brewing coffee,or tea (or distilling alcohol, vinting wine, brewing beer) produces SUSPENDED Solids and they can be filtered out.
TDS & TSS have specific meanings and are not interchangeable.

[@actionfuzzi]

You are not right here. in Filtered Coffe you truly have dissolved solids from the coffee beans. look it up. the tds will be the same after you brew two identical coffes with different waters (different tds in the brewing water). Just search for some studies there are a few :)