Introduction of Sidamo hand Chong Huakui parameters temperature grindability Powder / Water ratio Flavor and taste description

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Huakui treatment plant is located in buku abel village, which is 2200 meters above sea level. From the beginning of cultivation, it has been chosen as a noble "family environment"-rich humus reddish brown soil, and given shade and care to "Enset" tree species, so that Sakui receives sufficient sunlight and produces rich flavor without consuming too much nutrients, thus retaining more essence in the inside of the coffee fruit. In the harvest and treatment season (December-January), its unique growth environment and natural climate created the unique flavor of Huakui. The sugar content of the red fructose we are picking is more than 30 before we start sun treatment. In the first two days of the sun, we should ensure the humidity of the red fruit so that the fructose begins to ferment fully. At the same time, the high-altitude geographical location, so that the night temperature of the treatment plant can be reduced to about 12 degrees Celsius, and will not produce the smell of excessive fermentation because the temperature is too high. When the temperature is relatively high at noon, we will cover in time to prevent sunburn of red fruit. Choose only all red fruits, fully ripe coffee cherries, all manual picking, African scaffolding to dry, limit the thickness of the fruit layer and turn it regularly for 24 hours to ensure uniform sun exposure and ventilation and a more accurate grasp of the fermentation degree.

The hand-washed Sakuran. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 91mi 93 degrees water temperature, first water injection 30g water, carry on steaming for 27 seconds, injection to 105g water cut off, wait for powder bed water to half, then water injection, slow water injection until 225g water volume, no water powder ratio at 1:15, extraction time at 2:00

In order to prevent sudden rain at night, it will be wrapped in thick plastic sheeting. In this way, the red fruit is fermented and dehydrated at a lower temperature. After 18 days of sun treatment, when the moisture content of raw coffee beans is reduced to about 13%, stop sun treatment, put it in sacks, put it in the warehouse under natural conditions of 12-22 degrees Celsius and 40-50% humidity, raise raw beans and further dehydrate for about 50 days. When the moisture content of raw beans reaches about 10, the transportation treatment plant will be shelled and screened for sale.

Coffee producing countries: Africa Africa, Ethiopia Ethiopia

Coffee Manor: Guji Guji, Hambella Wamena area, Dimtu City, buku able Manor

Coffee variety: Heirloom, native to Ethiopia

Production altitude: 2250-2350m

Quality level: G1

Treatment: Natural tanning (African drying bed)

Factory name: coffee factory address: Guangzhou Yuexiu District Baoan Qianjie 10 Qianjie Cafe manufacturer contact: 020-38364473 shelf life: 90 net content: 227g packing: raw and ripe degree of bulk coffee beans: whether coffee beans contain sugar: sugar-free origin: Ethiopia roasting degree: light roasting

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Producing area: Guji region

Altitude: 2250-2350

Treatment: insolation

Variety: local native species Heirloom

Producer: local small farmers

Flavor: passion fruit, rose, strawberry jam

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).

Hambella (commonly translated as Humbela) is located in GUJI, the largest coffee producing region in Ethiopia, and the administration is subordinate to the state of Oromia. The west of Hambella is across the mountain from kochore. The two producing areas are separated by highlands with an elevation of 3200 meters and a width of about 30 kilometers, and are connected with the shakiso,Uraga and Kerchaz producing areas of Guji in the east and south, respectively. It is the highest coffee producing area in Ethiopia (Harrar is the main producing area in Ethiopia).

At present, there are about 20 processing plants of various sizes in Hambella producing areas. Dimtu, the core production area of Hambella of DW Company, has four manor processing plants, namely "Buku abel", "Buku saysay", "Haro soresa" and "Tirtiro Goye". The annual output of coffee is about 1100 tons.

Of all these estates and processing plants, only the sun-tanned coffee from the "Buku Abel" manor and processing plant is called "Sakuran".

Award-winning situation

Cup test flavor: passion fruit, rose flavor, strawberry jam, sweet and sour berries, peach pulp, black tea tail rhyme

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

Introduction to the parameters of Sidamo hand Chong Huakui

A good cup of coffee is nothing more than a balance of ups and downs and smooth taste and other features, the design of the filter cup is how to show these characteristics of coffee. However, the style of coffee brewed by different filter cups is also different.

The beans used this time are Huakui, a micro-batch of [Sakui 2.0] Mountain Spring treatment Plant in the Guji producing area of Sidamo.

Compared with last year's local hybrid "Sakuran", "Sakui 2.0" has a more consistent bean shape and is handled more cleanly. After cup test and evaluation, this year's "Huakui" not only has a bit of rich and enchanting flower aroma, mellow red wine and tropical fruit flavor, but also adds some transparent fruit juice sour and sweet.

This batch of selected red fructose content reached more than 21 before the sun treatment, so the sweetness is quite high, coupled with low-temperature fermentation for 21 days (usually more than ten days in the sun), after our cup test and hand-washing debugging in the past few days, we have determined a relatively satisfactory curve. Wet fragrance has obvious strong aroma of wine and flowers, and hand-washing is like drinking a cup of strawberry fruit tea.

Baking degree: light baking

Temperature 193 ℃ time 1 minute 30 seconds bean

[about the degree of grinding]

Shallow baking, we will use medium fine grinding.

The fineness of coffee grinding will directly affect the extraction time and extraction rate. The finer the coffee is ground, the denser the powder layer is, the more coffee powder particles are in contact with hot water, the greater the extraction resistance, the easier it is to prolong the extraction time and increase the extraction rate, but it is easy to over-extraction.

On the contrary, the coarser the coffee is, the larger the gap in the powder layer is, the less coffee powder particles are in contact with hot water, the weaker the extraction resistance is, the more difficult it is to prolong the extraction time, and the lower the extraction rate is, it is easy to lack of extraction. Therefore, the finer the coffee is ground, it will prolong the extraction time and increase the extraction rate. The finer the coffee is ground, it will shorten the extraction time and depress the extraction rate.

Give examples of three styles:

1. Flavor type 2. Taste type 3. Balanced type

Flavor type cooking sharing

I chose the resin V60 filter cup to make the coffee more acidic from hot to cold, making the coffee more delicate, and the resin material can enhance the aroma intensity.

Filter cup: Hario v60 transparent resin

Scale: little Fuji 3.5

Water temperature: 90 ℃

Inject 25g of water for steaming for 30 seconds, divide it into sections when injecting water to 120g, and finish cooking at 226g.

Total time: 2 minutes 05 seconds

It smells of muskmelon, with jackfruit-like soft acidity in the mouth, berry flavor in the middle of strawberries, and some sugar in the mouth, with rich layers.

V60 tapered filter cup mouth is relatively large, coupled with its unique spiral curve ribs, so that the air can be discharged more easily to improve the extraction quality. The taste may not be thick enough, but its high concentration of sweet and sour and obvious aroma is a major feature of it. And with different ways and methods of water injection, you can also get coffee with different taste and flavor, which is more playable.

Taste-oriented cooking sharing

Filter cup: kalita three-hole trapezoidal filter cup

Scale: little Fuji 3.5

Water temperature: 89 ℃

Inject 26g of water for steaming for 30 seconds, divide it into sections when injecting water to 124g, and finish cooking at 225g.

Total time: 2 minutes 10 seconds

The entrance has passion fruit, strawberry acid, the end of the sweet peach-like, body round and full, mellow thickness is relatively high.

Balanced cooking sharing

There are many ribs on the wall of the kalita cup, all distributed in a straight line, and the distance between the ribs is the same, which is to increase the speed of exhaust and flow. Its flow rate is relatively slow, and it is mainly extracted by soaking. The caffeine brewed out is relatively thick and does not excel easily.

Filter cup: WAVE cake filter cup

Scale: little Fuji 4

Water temperature 90 ℃

Inject 26g of water for steaming for 30 seconds, divide it into sections when injecting water to 124g, and finish cooking at 225g.

Total time: 2 minutes 07 seconds

The taste of the entrance is smooth, the aroma of fermented berries is prominent, and the flavor of imported passion fruits is obvious. After the temperature drops, strawberries are sour and sweet, and the overall flavor is more balanced.

The bottom of the cake filter cup is flat and has three dripping holes. The flat-bottomed design makes the extraction more sufficient. The cup body and wavy filter paper will not stick too tightly, which can make the temperature more consistent and the water flow more dispersed. The coffee brewed by the cake filter cup not only has a mellow taste, but also has a certain level, between V60 and trapezoidal filter cup.

These are our three most common filter cups, kalita three-hole filter cup, WAVE cake filter cup and hario V60. If you like the rich flavor and obvious aroma, you can choose hario V60, if you like mellow taste, you can choose kalita three-hole filter cup, if you want a more balanced aroma and taste, you can choose WAVE cake filter cup.

Different filter cups have their own characteristics, and they can be chosen according to their own preferences. After all, the playability of hand punching is very great.