The producing area of the Central Mountains of Madagascar | what is the flavor and cooking of Arabica washed in the northern mountains?

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Central Range of Madagascar| Northern Mountain Washed Arabica Flavors and Brews?

Madagascar is basically a producer of Robaik coffee, but there are plans to increase the cultivation of Arabica coffee beans. Since 1989, the island's coffee industry has been privatized and deregulated, with total coffee production reaching around 1 million bags per year. Domestic consumption of coffee is high because Malagasy people like to drink coffee. The country's Roscoff coffee is of excellent quality and France is its main export market. The Malagasy government plans coffee plantations of approximately 2000 hectares of Robaix coffee and approximately 5000 hectares of Arabica coffee. Therefore, the development of coffee on the island depends on its potential in Arabic coffee, once successfully developed, this coffee is expected to be excellent. The annual average temperature is 25℃, the temperature difference between day and night is +1 4 ℃, and the annual precipitation is 1800-3200 mm. Altitude: 1200 - 1600 m, fertile volcanic soil type.

Treatment method: washing treatment.

Flavor Features Description:

● Light baking: When brewing, green plum fruit has a strong sour flavor, and the fruit acid turns sweet and sweet at the entrance, and the feeling is obvious. With an aftertaste.

● Light and medium baking: brewing with dry nuts, fruity fruits, berries, taste bright acid, immediately return to sweet obvious. The aftertaste is mellow.

● Medium baking: full aroma, slightly sour taste, less sweet, after drinking the bottom of the cup has longan fragrance.

● Medium and deep baking: The entrance is obviously thick and mellow, with peanut flavor, caramel flavor, aroma and bitter taste. It is suitable for iced coffee, sweet and sour. After soaking, there is a strong taste of longan seeds.

● Deep baking: the entrance is thick and the highest alcohol concentration, charcoal baking feeling, with trace bitterness, thick tail rhyme. Drink it after normal temperature, it is not sour, with chocolate taste.

Breed: Arabica

Region: Central Mountains of Madagascar.

Altitude: 3600-4900 feet, natural organic pollution-free, fertile volcanic soil type.

Environment: Annual average temperature 24℃, temperature difference between day and night +15 ℃, annual precipitation 2000-3000 mm.

Treatment method: washing treatment

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.