Is the fermented coffee better or fresh? Hambella Manor is the best batch evaluation.

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Ethiopia Sunshine Humbera Manor Benti Nenqua single Farm single layer slow drying 121 batches

Ethiopia Hambela Benti Nenqua G1 Natural SFP SLD Lot 121

Hambela is the manor under the METAD Agricultural Development PLC company. The current boss, Aman Adinew, once held an important position in Forbes 500 companies. He brought the business model, process standards and resource management methods of large enterprises back to his hometown to run this three-generation family business. METAD not only has farms, processing plants and coffee laboratories, but also introduces SCAA quality management standards to strictly control the quality of coffee. In 2015, our partner, Hsinchu Bruno, won a special reserved batch of American raw bean manufacturer Royal's Hambela at the Ground of Health auction. The level of quality and flavor is commendable. This year, domestic raw bean merchants also officially introduced several batches to share with the domestic coffee industry.

Raw bean merchant P named this coffee the Holy Lion. In order to distinguish it from other sun-dried Ethiopian coffees, it specially noted that the SLD-Single Layer Drying/Slow Drying single-layer slow drying. The price is also a little more expensive than most sunburns. According to the bean merchant's cup flavor description, this coffee has rich aromas of tropical fruits and citrus, a variety of drupes, strawberry pulp and a blueberry-like finish.

For the baking quantity of 501g, take 100g sample to estimate the defect ratio. When I opened the bag, I found that the aroma of pickled carambola was slightly different from that of other sun-dried beans, with less strong fermentation aroma, more delicate flower fragrance, uniform color and good quality. Pick out defective beans 6.4g, mostly chopped beans, shells, and some grotesque beans. After picking, there are about 470.3g left.

Due to the uneven size, the input bean temperature is set to 160 degrees, and the recovery point falls at about 56 seconds 96 degrees. The first stage is slowly dehydrated with small firepower, and the bean temperature is 207 degrees under a burst. The baking time is about 9 minutes and 45 seconds. The weight after baking is about 411.7g.

Test after 20 hours, take 15g to grind, dry fragrance can smell rich tropical fruit aroma and light fermentation aroma, water injection 210cc, about 92 degrees, steaming wet aroma with tropical fruit, citrus, imported orange and tropical fruit aroma, with apricot flavor, dark yellow fruit, with a little raspberry sweet and sour, a bit like juice smooth texture.

The fermented smell of Hambela is not strong, maybe those who like the strong fermented wine of some sun-tanned Yega Chuefei will not like it very much. I think of a few gold Reina Abaya, or Konga's coffee, which is also the taste spectrum of golden fruit with a refreshing fermented aroma. Whether it is hand flushing, cold extraction, or even doing SOE can have a great performance.