It is suggested that the hand-pulping parameters of Sunshine Huakui Sidamo boutique coffee beans should be analyzed from the origin information and treatment method.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

In March this year, in the China Regional Cooking Competition held in Shanghai, a bean from Ethiopia, Africa, shook one expensive pedigree after another, fought back one by one, and was only narrowly defeated by the champion's Finca Deborah Rose Summer (last year's Wu Zelin's world champion beans), ranking the runner-up. This bean is Sunshine Sakuran from Humbera, Ethiopia.

Hand punching parameters are recommended:

[sun Huakui]: it is recommended to use 15 grams of powder at 90 degrees water temperature, 3.5 Fuji grindability 3.5 V 60 filter cup, water powder ratio 1:15, the first water injection 30g, steaming 30s, the second water injection 104g water cut off, the second water injection to 225g water, not the water in the tail section, the extraction time is about 2Rd 02s.

The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. The Sidamo producing area (Sidama) is located in southern Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley). The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. The Sidamo producing area (Sidama) is located in southern Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley).

Award-winning situation

2016 / 2017

Ethiopia National Taste of Harvest Competition champion

Winner of the Ethiopian Coffee Competition during the harvest season in 2016ache 2017

2017 Regional Africa Taste of Harvest Competition runner-up

Runner-up in 2017 African Coffee Competition

Origin information

Continent: Africa

Country of ownership: Ethiopia

Origin: Guji Guji producing area, Hambella Wamena area, Dimtu Village, Buku able Manor.

Coffee bean seed: Heirloom (Ethiopian native bean seed)

Altitude: 2250-2350m

Introduction of buku able Buku Agboola Manor in Hambella Wamena Humbera region, Guji Guji region, Ethiopia

Only the sun-tanned coffee beans produced by "Buku Abel" in Hambella producing area are the real Sakuran.

Hambella (Humbela) is located in the largest coffee producing area of Ethiopia, GUJI, and the west is opposite the mountain of Yegashefi kochore, which is the highest sub-area in Ethiopia.

At present, there are nearly 20 processing plants in the Hambella producing area, and of all the manors and processing plants, only the sun-tanned coffee from Buku Abel Manor is what we call this Sakuran.

Buku Abel is a small village surrounded by mountains on the African continent at an altitude of 2280 meters. December is its coffee harvest season. Whenever the mountains are covered with red and mature coffee cherry, the village is neatly arranged on African tanning beds. This is where "Sakuran" deals with.

All the coffee trees in Buku Abel Manor are planted at an altitude of 2250 to 2350 meters above the hillside. The red fructose picked by farmers does not begin to be treated in the sun until the sugar content is more than 30. The humidity of the red fruit needs to be ensured in the first two days of the sun, so that it has time to fully ferment. At night, the temperature here will drop to about 12 degrees, which ensures that the red fruit will not be overfermented.

After 18 days of sun treatment, the peel and pulp have been completely dehydrated, and we can easily get the coffee raw beans inside. Pack the raw beans and put them in a warehouse with 12-22 degrees Celsius and 45-55% humidity. After about 50 days of bean cultivation and further dehydration, shelling and screening are carried out when the moisture content reaches about 11% for formal market sale.

Natural solarization (African drying bed):

Spread the coffee fruit directly on the cement floor or on the drying rack in order to make the coffee dry and easy to preserve. It usually depends on the weather, and the drying time is about 2-4 weeks.

Coffee usually used for commercial purposes will be dried on the cement floor. Keep rolling the coffee fruit in time so that the back of the coffee is heated evenly, which is good for drying, and at the same time, it also avoids mildew caused by the bottom touching the ground for too long.

Hand-selected fruits and coffee beans used to make boutique products are treated in the sun with African Bed (African drying bed). Coffee fruits are sunbathed on transparent beds with mesh, and the thickness of the shelves varies according to local conditions.