Coffee Flavor characteristics of Humbera Girl Sakuran 2.0 Story in Guji producing area of Ethiopia

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Why is it called Huakui?

In 2017, Ethiopia's DW Raw Bean Company sent their coffee beans to TOH (the Taste Of Harvest), a competition hosted by the African Coffee Association, and the tanning batch won the championship of TOH Ethiopia. This batch of raw beans, in the capacity of the champion, is named "Sakuran".

Sakuran, located in Hambella, Humbera is in GUJI, the largest coffee producing area in Ethiopia, and the administration belongs to the state of Oromia. Hambella is the highest coffee producing area in Ethiopia (Harrar is the highest in Ethiopia), facing the west and kochore across the mountain, and connecting with the shakiso,Uraga and Kerchaz producing areas of Guji in the east and south respectively.

"Sakuran 2.0"

An experiment on the Optimization of Origin Resources

Before that, coffee farms in Ethiopia were mostly in their original state: flowers bloomed after rain, flowers fell and fruit hung, and no one took care of them. It was not until the fruit was ripe that the local farmers went to the mountains to pick and sell it to the processing plant in exchange for a small income.

And most of the local treatment plants also use the original sun treatment, according to the experience of fermentation and drying, the quality is unstable.

Therefore, for bean hunters, "Sakuran 2.0" is more like an experiment on resource optimization:

Geographically, the selected red fruits of coffee come from trees of the same shape in the original forest of more than 2300 meters. In terms of hardware, they purchased advanced measuring instruments for the local area, upgraded the equipment of the processing plant, and upgraded the bed net of shade beds to Italian imported materials.

Therefore, only the sun GUJI Humbela that all meet these prescribed treatment standards can be called "Sakuran 2.0":

Red fruit is harvested at a fixed altitude, the red fruit rate of fresh fruit is more than 90%, and the sugar content of red fruit is not less than 23%.

The selection times of red fruit in the drying process is 8 times, the fermentation time is fixed, and the moisture content of raw beans is controlled between 13 and 14.

The end of drying and the number of days is not less than 21 days, and the time of raising raw beans is not less than 10 weeks.

For Mr. Li, the beans are just a blend of more elaborate management in traditional craftsmanship. These coffee belong to Ethiopia, still nourished by the wind, frost, rain and dew in the place of birth, retain the original flavor.

On June 25, 2018, the new production season "Sakuran 2.0" arrived, waiting for the judgment of various "gourmets".

Sakui 2.0, with a more consistent bean shape, mellow red wine and tropical fruit flavor is still there, less enchanting flower aroma, but more translucent juice sweet and sour, appears more natural and pure.

And this is just like the "Humbela girl" in Li Lin's heart-simple and frank.

Not all Hambella Gigi are Sakuran. Li Jianfei, trained by Beijing CREMA Coffee, won the national runner-up in the 2017 World Brewing Competition with "Sakuran", beating the rosy summer of the competition. In the front street coffee, you can also drink this Sakuran.

Qianjie Coffee is recommended to make Sakuran like this.

As for the way of brewing, hand brewing and siphon brewing are the best. When you grind the beans, you can smell the sweet smell of the sun fruit.

A good cup of coffee is nothing more than a balance of ups and downs and smooth taste and other features, the design of the filter cup is how to show these characteristics of coffee. However, the style of coffee brewed by different filter cups is also different.

The beans used this time are Huakui, a micro-batch of [Sakui 2.0] Mountain Spring treatment Plant in the Guji producing area of Sidamo.

I chose the resin V60 filter cup to make the coffee more acidic from hot to cold, making the coffee more delicate, and the resin material can enhance the aroma intensity.

[about the degree of grinding]

Shallow baking, we will use medium fine grinding.

The fineness of coffee grinding will directly affect the extraction time and extraction rate. The finer the coffee is ground, the denser the powder layer is, the more coffee powder particles are in contact with hot water, the greater the extraction resistance, the easier it is to prolong the extraction time and increase the extraction rate, but it is easy to over-extraction.

On the contrary, the coarser the coffee is, the larger the gap in the powder layer is, the less coffee powder particles are in contact with hot water, the weaker the extraction resistance is, the more difficult it is to prolong the extraction time, and the lower the extraction rate is, it is easy to lack of extraction. Therefore, the finer the coffee is ground, it will prolong the extraction time and increase the extraction rate. The finer the coffee is ground, it will shorten the extraction time and depress the extraction rate.

Filter cup: Hario v60 transparent resin

Scale: little Fuji 3.5

Water temperature: 90 ℃

Inject 25g of water for steaming for 30 seconds, divide it into sections when injecting water to 120g, and finish cooking at 226g.

Total time: 2 minutes 05 seconds

It has obvious muskmelon aroma, strawberry jam, soft acidity on the palate like jackfruit, berry flavor of middle strawberry, and some sugar, rich in layers.

Humberra Gigi Sakuran

This flower kui is rich and clean in layer. after a sip, it exudes the aromas of passion fruit, rose, strawberry jam, sweet and sour berries, peach pulp and black tea, with sweet and sour berries, soft and smooth!

Purchase link: https://item.taobao.com/item.htm?spm=a1z10.5-c-s.w4002-15673140460.33.6bb7c3acScOEkP&id=549017651496

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