How do Ethiopian Guji Huakui coffee beans be roasted? What's special about Huakui coffee is that.

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Ethiopia-Gujimbela Bukuabra sunburn, this string of mantra-like producing area identity cards is really not so easy to remember, fortunately, DW Coffee Export PLC Export Company has come up with a memorable and majestic name for the winner of the 2016 / 17 Ethiopian Coffee Harvest Cup Test contest: Sakuran.

The special features of this coffee bean are red brown organic soil, annual rainfall exceeding 1200mm, altitude, temperature difference between day and night, manual picking of pure red fruit, and low temperature fermentation under the unique natural environment of the manor.

A good bean is mainly caused by three absolute factors. An excellent variety; 2. Growth environment; 3 exquisite treatment methods, Sakuran embraces these two items at the same time, especially the varieties must be good, elevation, soil and environment must be good in order to undergo treatment-style blessing.

Lucky enough to get this African bean sakuri, which once beat Rosa in the cooking competition, Body and Aroma performed very well, not many beans. If you want to drink, you have to drink quickly.

| | country of production: Ethiopia Ethiopia

| | producing area: Humbera Hambella Wamena; Guji Guji producing area "

| | Buku Able washing station washing factory: Buku Agboola washing factory

| | producer: local small coffee grower

| | altitude: 2250-2350 meters |

| | Variety: Ethiopia Heirloom Varietals native species of Ethiopia

| | how to handle it: natural in the sun.

| | Harvest time: 2017Compact 2018 |

| Flavor description: tropical fruit flavor passion fruit sour sweet strawberry sweet rose petal aroma black tea tail rhyme

Guji Huakui (Guji-Buku Able) Baking experience sharing

Baking is recommended not to exceed 70% capacity. Personal favorite baking capacity is 30-50%.

190 degrees into the beans, the temperature recovery point is about 105 degrees (70% raw beans will drop to about 93 degrees)

Dehydration and yellowing was completed in about 4 and a half minutes. (the yellow point is about 150-153 degrees)

It starts to explode in about 9 minutes (the explosion of Sakuran is about 192 degrees, which is later than ordinary beans).

After an explosion, it is recommended that the development time should not exceed 1 minute, nor less than 30 seconds. (it is recommended to open the throttle to reduce the fire to control the speed.)

Sample spoon smell fragrance, about 196 degrees can smell strawberry jam, can be out of the pot beans

It is better to control the overall time within 10 minutes.

TIPS:

After putting raw beans, it is recommended not to use strong wind and fire to deal with them, because the beans themselves are not big, the density and moisture content are not so high, and the thermal effect of the boiler itself has been sufficient for dehydration, otherwise it will take away too much water. (too little water will easily make the flavor dull)

Since there are only 4 degrees from 192C to 196C, if the heating rate is not paid attention to in advance, it is easy to reach the bean temperature out of the pot at once, resulting in insufficient development time, and the flavor is easy to produce the problems of "overcrowded flavor", "BODY over water" and "flavor not lasting enough".

If the firepower of the post-explosion development period is insufficient, it is easy to cause the explosion sound to be too stuffy, so that the development time is too long, and drag off the fragrant flavor.

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