Fruit bomb Aricha Special treatment of Coffee beans introduce why Aricha Coffee is called aricha

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Yejashafi Aricha is definitely the most amazing coffee bean of the year!

It changes your existing perception of coffee varieties because it contains up to 23 varieties, and because it is harvested from native forests at an altitude of 1850 meters, it cannot be named after the manor, so it has to be named after the harvest area 'Aricha'.

The treatment method at harvest time is to use natural sun (Natural Sundried), which is to let the raw beans stay in the fruit for a long time to achieve the drying effect, so that more sugar and flavor in the berries can be transferred to the raw beans. This can be regarded as one of the oldest practices, but it carries considerable risks, because some excessive dryness can easily produce woody flavor, but also because of NinetyPlus's consistent high-quality persistence, it brings endless fruit flavor.

Therefore, this special treatment method is called Honey B. How to deal with it.

[basic Information]

Source of producing area: Aricha region / Yegashefi / Ethiopia

Planting altitude: above 1850 meters above sea level

Raw bean varieties: wild & natural planting

Output of this batch: less than 600 kg

Particle classification: 16: 17 Screen, 0: 300 g

Treatment: natural Solar (Natural Sundried) / Idido treatment Plant

In Coffee Review, a professional website that scores coffee beans, several well-known American coffee companies also sent roasted Aricha to grade at the end of 2007. The scores are linked to the website as follows:

"Novo Coffee" 95 points

"Coffee Klatch" 93 points

"Barrington Coffee Roasting" 93 points

"Johnson Brothers Coffee Roasters" 92 points

"Zoka Coffee Roasters" 90 points

To get the best flavor of Aricha

The baking degree recommended by Ninety Plus Coffee is in the middle and later part of the explosion and must not be baked until the explosion stops.

This Aricha Selection 7 is so sweet that even the uncle's clumsy and dull tongue can feel it.

Its sour taste can be described as Juicy, just like taking a bite of a water pear, the slightly sour and juicy feeling that immediately turns to sweetness when entering the mouth, not to mention the aroma of a cup of comprehensive fruit wine. Within three to seven days after baking, the sweet smell of flowers and honey comes to the nostrils.

END