What kind of utensils are suitable for brewing Humbera Coffee beans? description of the characteristics and flavor of Hambela Huakui 6.0 coffee story

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Ethiopian Sidamo Shakisso Natural Huakui coffee bean

01 | brief introduction of Huakui coffee bean producing area

Hambella (commonly translated as Humbela) is located in GUJI, the largest coffee producing region in Ethiopia, and the administration is subordinate to the state of Oromia. The west of Hambella is across the mountain from kochore. The two producing areas are separated by highlands with an elevation of 3200 meters and a width of about 30 kilometers, and are connected with the shakiso,Uraga and Kerchaz producing areas of Guji in the east and south, respectively. It is the highest coffee producing area in Ethiopia (Harrar is the main producing area in Ethiopia).

At present, there are about 20 processing plants of various sizes in Hambella producing areas. Dimtu, the core production area of Hambella of DW Company, has four manor processing plants, namely "Buku abel", "Buku saysay", "Haro soresa" and "Tirtiro Goye".

Of all these estates and processing plants, only the sun-tanned coffee from the "Buku Abel" manor and processing plant is called "Sakuran Coffee beans".

Buku Abel is a small village surrounded by mountains on the African continent at an altitude of 2280 meters. December is its coffee harvest season. At this time, the mountains are covered with red and mature coffee cherry, and the village is neatly arranged on African tanning beds. This is where the "Huakui coffee beans" are treated.

Raw bean information

Product name: Ethiopian sun Sidamo G1 Sakuran coffee beans

Ethiopian Sidamo Shakisso Natural

Coffee producing countries: Africa Africa, Ethiopia Ethiopia

Coffee Manor: Guji Guji, Hambella Wamena area, Dimtu City, buku able Manor

Coffee variety: Heirloom, native to Ethiopia

Production altitude: 2250-2350m

Quality level: G1

Treatment: Natural tanning (African drying bed)

Award winning situation

Winner of the harvest season Ethiopia National Taste of Harvest Competition (Ethiopian Coffee Competition) in 2016 / 2017

Runner-up in 2017 Regional Africa Taste of Harvest Competition (African Coffee Raw Bean Competition)

02 | processing method of Huakui coffee beans

In the harvest and treatment season (December-January), its unique growth environment and natural climate created the unique flavor of Huakui. The sugar content of the red fructose we are picking is more than 30 before we start sun treatment. In the first two days of the sun, it is necessary to ensure the humidity of the red fruit so that its fructose fully begins to ferment. At the same time, the high-altitude geographical location, so that the night temperature of the treatment plant can be reduced to about 12 degrees Celsius, and will not produce the smell of excessive fermentation because the temperature is too high. When the temperature is relatively high at noon, we will cover in time to prevent sunburn of red fruit.

From the beginning of cultivation, it has been chosen as a noble "family environment"-rich humus reddish brown soil, and given shade and care to "Enset" tree species, so that Sakui receives sufficient sunlight and produces rich flavor without consuming too much nutrients, thus retaining more essence in the inside of the coffee fruit.

Choose only all red fruits, fully ripe coffee cherries, all manual picking, African scaffolding to dry, limit the thickness of the fruit layer and turn it regularly for 24 hours to ensure uniform sun exposure and ventilation and a more accurate grasp of the fermentation degree.

In order to prevent sudden rain at night, it will be wrapped in thick plastic sheeting. In this way, the red fruit is fermented and dehydrated at a lower temperature. After 18 days of sun treatment, when the moisture content of raw coffee beans is reduced to about 13%, stop sun treatment, put it in sacks, put it in the warehouse under natural conditions of 12-22 degrees Celsius and 40-50% humidity, raise raw beans and further dehydrate for about 50 days. When the moisture content of raw beans reaches about 10, the transportation treatment plant will be shelled and screened for sale.

03 | Analysis of raw beans in Huakui Coffee

The varieties are native species, small granule species, with a round appearance and a small bean body, mostly between 14 and 15 orders.

Sun Sidama: the bean body is smaller than Longberry and yellowish in green. There is a great difference in particle size.

Washed Sidamo: coffee raw bean green with a slight cyan color. There is a great difference in particle size.

[sun Huakui cooked beans]: the degree of baking is light, the color is light, and there is no silver skin.

[washed Huakui cooked beans]: the baking degree is slightly darker, the color is slightly darker, and there is silver residue in the middle line.

04 | roasting analysis of Huakui coffee beans

Beans with such a gorgeous flavor are certainly not suitable for deep baking, so the shallow slow roasting method of this coffee can best reflect its round and sweet, rich flower and fruit aromas.

This coffee has relatively small particles, moisture content, heat absorption in the baking process is also relatively large, the Mena reaction process is also relatively fast.

In the first baking, the temperature of my beans is relatively high. Before the coffee beans are dehydrated and yellowed, I use 160 firepower to ensure that there is enough heat to last until the first explosion, develop directly to the second explosion, and determine the development of the area line.

In the second, third and fourth baking, the same bean temperature of 200, the same firepower, in the baking process gradually reduce firepower as needed.

This stove is a shallow roast for quick frying:

Cup test:

Baking curve 2: toast, withered grass

Baking curve 3: berries, nuts

Baking curve 4: fermented wine, cream, tropical fruit, jackfruit

So we set curve 4.

Bake Curve 4, specific operation:

Using "Nordic baking", the furnace temperature is 200 degrees Celsius into the pot, the throttle is set at 3.5 degrees Celsius, the firepower is adjusted to 160 degrees after 1 minute, the throttle is unchanged, the firepower is adjusted to 140 degrees, baking to 5: 18 ", the temperature is 154 degrees, the bean watch turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 105 degrees, and the throttle is opened to 4 degrees.

In the 8th minute, ugly wrinkles and black markings appear on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 8: 37 ", adjust the firepower to 80 degrees, and the throttle is fully open (adjust the firepower to be very careful, not so small as to be free of bursting sound), and put the pot at 198.1 degrees.

04 | Analysis of brewing of Huakui coffee beans

The flavor of Huakui coffee beans

Huakui coffee beans are recommended to be brewed by hand and siphon pot.

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.

Gentle and delicate, sweet and lovely. Huakui coffee beans exude extremely complex aroma, showing an extremely excellent taste, which is difficult to describe.

V60 filter cup, 15g powder, water temperature 89 degrees, grinding 3.5

The ratio of water to powder is close to 1:15

Steaming in 30 grams of water for 28 seconds

Segment: 30,10590, time is 2:03 (steaming starts)

Palate: smooth, layered, sweet fermented berries

The taste of the wet ripe berry fruit fermented wine is amazing, the entrance is extremely smooth, to the delicate mellow thickness, the sour and sweet appearance of the ripe fruit is really amazing, the sweet feeling is outstanding, clean, the finish rhyme performance is also quite good.

Huakui coffee bean brand recommendation

Qianjie coffee roasted Huakui coffee beans are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of 227 grams, the price is only 98 yuan. According to the calculation of 15 grams of powder per cup of coffee, a bag of coffee can make 15 cups of coffee, which costs only about 6 yuan per cup, which is recommended by conscience compared to the price sold in cafes for dozens of yuan a cup.