Zimbabwe | Mount Inyangani Pezuru Manor AA+ washes the flavor of SL28 bourbon?

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

Zimbabwe | Mount Inyangani Pezuru Manor AA+ washes the flavor of SL28 bourbon?

The coffee in Zimbabwe just has a light and elegant fragrance. Although not as famous as Kenyan coffee, it has many of the same features, with fruity aroma and sour taste as a whole is a major feature of Zimbabwe coffee, it also has a slight pepper flavor that Kenya coffee does not have, coffee from Chipinge is the best coffee in Zimbabwe. Coffee set by traders as gourmet grade can also be found in some specific farms in Zimbabwe. Zimbabwe's strength in the coffee-producing countries in Africa is indeed something to be underestimated. In recent years, the masterpiece is the AAA grade.

Most of the topography of Xinguo is plateau topography, with an average altitude of more than 1000 meters. There are three kinds of topography: high grassland, middle grassland and low grassland. Mount Inyangani, located in the east, is 2592 meters above sea level, which is currently the highest point in the country. In the savanna climate, the average annual temperature is 22 ℃. The highest temperature is 32 ℃ in October and the lowest in July, about 13 Murray 17 ℃. MT from the eastern plateau. Inyangani, the advantage of high altitude created Xinguo coffee boutique beans, and the variety is originally from Kenya's SL28, the old bourbon breath wrapped in the mouth rhyme, the unique floral flavor is indispensable, Fine Washed completely washed Pezuru will Xin Guodou performance incisively and vividly, the second good bean in April-Zimbabwe mountain organic beans-Zimbabwe mountain organic beans!

Zimbabwe beans, beautiful beans, sour and sweet, the overall taste is very rich, the cup test is as follows:

Delicate citrus lemon flavor, clean fruit aroma of East African beans but no strong essential oil flavor, good balance, strong sense of cold oil and strong citrus acidity--

Cup test report and basic information:

Dry aroma: sweet nut, drupe, spice, obvious grease, grapefruit, caramel, nut, oil, sweet spice, grass root, cool, ripe fruit

Wet fragrance: spicy, rye, woody, strong floral aroma, caramel sweet, grass root, nutty, longan dense, creamy

Sipping: the sweetness is obviously direct, like the texture of high mountain tea, like the sweetness of honey pans, the latter with a thick feeling like orange peel, a strong fruit texture and persistence, orange, flower, ripe fruit, orange, berry, cantaloupe, honey, honey plum sweetness, soft acidity.

Country: Zimbabwe

Production area: MT. Inyangani Inyangani, Mt.

Marked: Pezuru Manor

Altitude: over 1200 m

Variety: old SL28 bourbon

Harvest time: 2007 Universe 10; new arrival in 2008

Treatment: water washing and fermentation, natural solarization in the later stage

(FW:Fine Washed)

Grade: AA Plus

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.