Raw bean file | Analysis of washing and baking of Chichu in Sidamo, Ethiopia

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Raw bean file | Sidamo, Ethiopia 1 Chichu Lot 1 30kg GrainPro

| 01 | introduction |

By Chris Kornman

We are about to open a new door to Ethiopia in Africa, the hometown of coffee all over the world. The coffee here is unforgettable and unforgettable with the sweet smell of flowers.

The Chichu washing treatment plant is located in the Gedeo area of Yegashefi, which belongs to the province of West Dharma. More than 600 farmers participate in the annual planting and harvest, and the harvest season in this area begins in October every year. The climate here is cool and the temperature is relatively low, so the fermentation time is longer, up to 48 hours. The drying process is also carried out here, and it takes more than two weeks to dry through the traditional elevated way of drying. At noon, due to the higher temperature, shading protection is needed, and due to the lower temperature at night, it also needs to be sheltered, insulated and protected from rain.

02 | Analysis of raw beans

By Chris Kornman

Arabica coffee is arguably the most genetically pure of all crop varieties in the world, while Arabica coffee is the most abundant in Ethiopia. There are more than 100 kinds of original coffee grown commercially in Ethiopia, and many other varieties have been studied by the government and some private institutions to find better disease-resistant and high-yielding varieties.

The characteristics of fresh Ethiopian Grade 1 coffee are very obvious, including high hardness, low water content and water activity, and small bean grains. This batch of coffee is slightly larger and more uniform than the coffee from Sidamo I have seen before, with about 2/3 of beans in 15-16 mesh, which is more convenient for roasting operation.

03 | Baking analysis

By Chris Kornman

I have done two batches of baking, the baking time and color value are the same, but the baking process is different. The main difference is the heating rate after the start of the first detonation, the first batch, namely PR-574, rises after the initiation of the first explosion, while the second batch, namely PR-575, cools.

For high-density beans, my usual baking method is to use a big fire into the Mena reaction, and then slightly reduce the firepower, especially for beans from Ethiopia. The roasting effect of PR-574 (red line) is very good, coffee is supple and complex, with complex floral aromas, pear and apricot flavors, clean taste and a touch of BlackBerry.

The second batch of PR-575 (blue line) baking time is slightly shorter, slightly more firepower. The only time I adjusted my firepower was to increase my firepower a little after entering an explosion. The color of beans is slightly darker, the aroma of flowers is not obvious in the cup, and the aroma of fruit is fully developed, including honey, peach, dried figs and warm fruit.

04 | Cooking analysis

By Chris Kornman

Usually we use the same cooking method to test, but this time I chose to compare two of my favorite cooking methods, namely Kalita Wave and Chemex. Cooked with chemex, the palate is soft with flavors like pears and raisins, cardamom and a hint of flowers, as well as cilantro and yellow chrysanthemum. With Kalita, the extraction rate is higher and the taste is more complex, with jasmine tea and Linden flavors, smoother overall, syrup-like sweetness, and peach and grape flavors. All the people who took part in the test liked both models so much that it was difficult to choose which was better.