Introduction to the coffee producing area of Lekampi, Ethiopia Analysis of the roasting methods of Lakampi coffee beans

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Ethoipia Lekempti Grade 4 Wild / Solar Lekempti tone: Lekan (Pu) Die / Sun Sound: Lacamti, both are used.

Altitude Altitude: 1700-2200 m (5570-7210 ft)

Cup: fresh acidity, berry aroma, red raspberry wine body, aroma clearly discernible.

Annual exports / Exports p.a.: 3 exports 39 million MT (tons) unwashed (Grade 4), 27 exports 39 MT unwashed (Grade 5)

I was lucky to get this bean.

But there was only one, but luckily there was no accident in the baking process.

The neatness of raw beans is quite low (who said he is sun-dried beans? this kind of sun-dried Ethiopian beans is normal)

First of all, pick out the defective beans, accounting for about 1 / 7.

Mainly long beans, uneven in size.

Baking has no uncomfortable smell of grass, there is not too much surprise in the baking process, and there is an occasional hint of sweetness.

An explosion occurs when the bean surface temperature is 200 degrees C.

Total baking time for beans 11: 39: 30

The end temperature is 213 degrees C.

Test beans:

The baked beans are quite beautiful, and white beans account for about 1x6 (which needs to be picked out).

The beans are even, and those who are interested can cook them separately and decide whether or not to pick them out.

The dried fragrance has the special aroma of Ethiopia, and the berry aroma is the main note, which slips into the nasal cavity like silk.

There is no obvious change in wet incense.

Flavor and taste:

After the entrance, the berry aroma is lingering in the finish.

Slightly thin on the palate, it still has a slightly red wine flavor (but not obvious and mediocre)

The sour taste of the front part of the upper jaw and the sweet taste of the back part of the upper jaw are like "spot", and there is no divergence.

Feeling after drinking:

What amuses me most is the aroma of the aftertaste.

The taste is not solid enough, it will make people want to have a Harrar Haramoka.

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Do new and old beans taste any different?

Yes, there is.

Can you drink it? It should work.

If it is judged by the meticulous degree of acid quality,

The variety of new bean is rich.

Therefore, the baking treatment of old beans may be more deeply baked, trying to disguise it by increasing the sweetness.

Deeper baking may also make the flavor more consistent.

A consistent simple feeling is what many people know as coffee.

1 [Ethiopia] Lekempti Duti Coffee)

Medium-baked Ethiopia has a unique carbon fire taste, obvious bitterness, slightly sour finish and a low-key grassy aroma. If it is a custom-made latte, it is also based on this coffee.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com