Raw bean evaluation of Ethiopia Humbera Manor, Holy Lion Farm, baking method, how to drink well

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Raw Bean Evaluation 014 slow drying 105 batches of Holy Lion single Farm at Humbera Manor in Ethiopia

Slow drying 105 batches of Holy Lion single Farm in Humbera Manor, Ethiopia

Ethiopia Hambela Benti Nenqua G1 Washed SFP Lot 105

Tried the sun version of Humbela and found that the bean merchant also entered the washed version. There is an interesting trend in Ethiopian coffee in the past year or two. the processing plant is trying to reduce the fermented taste of sun beans, improve the cleanliness and brightness of the coffee, and replace the strong fermented aroma of sun beans with bright sweet and sour. Water-washed beans, on the other hand, prolong the sweetness caused by fermentation, and the slight fermentation aroma replaces the honey and citrus sweet and sour fragrance we are used to in the past. It is possible that ECX changed the grading method in 2015 to take the cup test score into consideration and accounted for 60% of the weight. In order to get high marks, it may be an inevitable trend to clean the sun beans and sweeten the washed beans.

It grows in Guji area, 2150m above sea level, and is planted by local small farmers. The cup test flavor offered by raw bean merchant P looks very strong, not only similar to the sweet smell of egg blossom, with aromas of various citrus and exotic juices, but also with the sour and sweet of berries such as strawberries and blueberries, and the overall sweetness is close to that of peaches and honey.

This time, 500g was tested, and the beans were green and beautiful, and the uniformity of particle size was also good. Water content is also well controlled, so it's no wonder the price of raw beans is higher than the average Yega. Sample 100g, pick out 3.6 grams of defects, mainly chopped beans, irregularly shaped beans, rarely dehydrated. After 500 grams, 478.5 grams are left. Set the baking target at the back of the explosion and keep a little more sweet and sour taste.

The input temperature of the bean is set at 170C, and the temperature is returned at 97.7C in 52 seconds. Due to the increase of the air temperature, the bean reaches 208C in 7:25. The weight at the end of baking is 420.1 g, and the weight loss ratio is 12.2%.

Put it for 24 hours to test the flavor. The dried fragrance after grinding has a very good sweet fruit aroma, with a sense of honey flowers. 15g powder is injected into the hot water of 210cc. Besides the floral aroma, the wet fragrance has a hint of Chinese green tea, berries and drupes, with a finish similar to honey and a hint of grapefruit in the middle. In terms of quality, this coffee is quite good, and it has more details than ordinary water washing Yega for roasters, Barista to play, or sun washing batches to mix, to lead to richer and more complex native flavor.

(from: coffee Bean Baking autopsy Room)