Do you know what single-layer slow fermentation is?

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Humbera Manor in Ethiopia, located in the emerging coffee producing area-Guji, is also easily up to 2000 meters above sea level, and even on part of the way up the mountain, it has reached nearly 3000 meters. It can be said to be the producing area of high-quality coffee beans that have been developed in recent years. For example, the famous 90 + Faye and Shaquiso come from this place.

The general method of tanning is to expose the whole ripe coffee cherry in the sun (the most traditional way is to spread it directly on the ground. Coffee seeds will continue to ferment during the sun-drying process, and the whole process will fall in about a month.

On the other hand, the sun exposure method of Humbera Manor is very special. His method of sun treatment adopts the most stringent and exquisite work, which is to spread the coffee cherries on the scaffolding with only one layer of thickness and let them ferment in the sun. No need to stack, of course, the quality of each piece is easier to take into account, the quality is better! The first layer of stacking technique provides the most perfect convection and drying environment for coffee cherries. Proper slow drying can make coffee cherries develop the best activity during the drying process, which not only improves the flavor of coffee beans, but also allows the storage of raw beans to last longer during the production season. The drying schedule is strictly controlled at about 18 days. This treatment is so novel that some coffee predecessors call it SLD-Single Layer Drying/Slow Drying, which means single-layer slow drying in Chinese.

What Aman, the owner of the farm, paid to Humbera Manor is unimaginable. Because although this method of treatment can ensure the perfect quality of coffee beans, it is also the most space-consuming and most disadvantageous mode of production, which prolongs the time required for each batch of production, and adopts such a drying process. Not only depends on the weather for food, but also the producers are willing to invest. Aman's efforts have ensured the quality of Humbera, careful treatment and the right environment and climate have created a lofty quality of coffee.

So what is the difference in flavor between Guji producing area and Yega Xuefei? Although they are both coffee beans from Ethiopia, they taste a little different. Both Yega Xuefei and Shaquiso have the citrus and lemon flavor of fruit tea, but Yega Xuefei is more prominent in sour taste, while Shakespeare is better in sweetness and fullness. In particular, in Humbera Manor, a single layer of slow sun fermentation allows the pulp of coffee cherries to fully ferment, making coffee beans more sweet, sour and sweet tropical fruit flavor, sweet and rich, thick taste, is a very easy to understand flavor. The warm and moist taste slips into the mouth, like warm fruit tea, with the sweet and sour taste of peach.