Description of flavor and aroma of washed Sultan Rumei coffee at Yunwu Manor in Cauca Valley, Colombia

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Colombia Valle de Cauca Las Nubes Wahsed Sudan Rume

Remember Sudan Rume, when Sasa Sestic won the throne in 2015 WBC. Due to the scarcity of production and the tedious processing process, the price is not close to the people, and outside the coffee circle, the reputation of Sudan Rume is far less than that of Geisha or even Blue Mountain, so it is not easy to find in the market. This batch is the domestic raw bean merchant Y, purchased directly from Sasa's ONA version, and whether it is the same as the Caf é Import version is unknown.

According to the bean merchant's flavor description, this coffee has caramel, brown sugar, chocolate, stone Stone Fruits (such as peaches, plums, cherries and other stone fruits, not walnuts, walnuts and other nuts), lemon peel, and smooth greasy feeling. According to experience, usually caramel and brown sugar do not exist in the same cup of coffee. It is speculated that brown sugar may be dried and emit a wet fragrance similar to caramel when it is hot.

The baking quantity is 330g, first take 100g sample to estimate the defect ratio. The quality of raw beans is quite good, the water content is full, and there are only a few 1.3 grams of defective beans, most of which are dehydrated or squeezed during treatment.

The input temperature is set at 150 degrees, and the temperature recovery point falls at about 88 degrees per minute, and the heating rate is stable. Because of the high water content, it takes more time to dehydrate, and the goal is to set the beans at the time of an explosion. Baking time is about 10 minutes and 20 seconds. The weight is about 281g after deducting wear and tear after baking.

After 24 hours, cook with 15g hand-made powder compared to 1:14. After grinding, the sweet smell of the dry powder has the complex aroma of slightly woody spices. After water injection, the wet fragrance of caramel is obvious, and when drinking, taffy is sweet and milky, accompanied by the taste of peach juice and the bright acidity of fruit in the end.

Overall, this is a very good coffee, so it's no wonder that Sasa only uses grapes, plums and ice cubes to extend the coffee flavor spectrum.