Evaluation of Minority Baking Sun plus Chevy Blueberry Fragrance Garse all-Red Fruit G1 Coffee beans

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I haven't tested coffee beans for a long time. Today I bring you a sunny Yega Chuefei from minority baked products. This bean belongs to the all-red fruit G1 quality, and it also has a very nice name-blueberry perfume.

Through the flavor card, we can see that the bean is from the Yega Snow Coffee producing area of Ethiopian Coffee, choosing the all-red fruit at an altitude of 2050 meters. This bean is the Garse Sage processing Plant, a processing station owned by DWD, which has a total of 17 processing plants in Yega Snow and Gu Chi producing areas. The Garse treatment plant was completed in 2007, its altitude is also one of the highest under the DWD company's processing plant, it covers an area of 80 mu. All the red fruits are produced in the middle and later stages of the season (from early December to early January) to ensure that the fresh fruits come from high altitude areas.

The beans of this blueberry perfume are bagged on the day of purchase and placed in a cool place in the warehouse to ensure that the temperature is between 15 and 25 °C and pre-ferment for 36 hours. from 7: 00 p. M. to 7: 00 am on the third day. After the end of pre-fermentation, the beans were dried in a traditional drying bed for 25 days, stored in storage after dehydration to about 12%, and shelled before export.

This bean is characterized by the sun treatment of all red fruit. After shallow baking, the bean itself will emit a very sweet fruit aroma, which can feel sweet in the smell, which will make you think that this cup of coffee will feel very sweet after brewing.

Prepare about 15 grams of coffee powder, the bean shape of this bean belongs to the typical small round particles of Yega, I have always liked Yega's beans, but the Yega is very cute, but the good quality Yega is very regular and round. Before grinding, you can smell the sweet smell of melons and fruits, which is very sweet, and you really want to grab a handful of beans and chew them.

The dried fragrance after grinding begins to gush out constantly in the bean grinder, even if it is a small 15 grams of beans, enough to fill your whole space with the aroma of coffee, which is so wonderful that you are already looking forward to this bean before it is boiled.

I recommend 1:18 powder to cook this bean. Of course, this is the light coffee cooking style that has always been respected by the minority. The reason why I think this bean should not be too small is that this bean is picked in the case of fully ripe red fruit and is treated in the sun for nearly a month, so its flavor is a little more introverted and steady than the traditional bright fruit acid washing Yega flavor. With the smell of honey, melon and so on. According to a large proportion of cooking can lengthen the level of flavor, more clearly feel this unforgettable taste.

If the proportion is still small, the flavor will be mainly fruity, because the top notes of berry-like acidity are still obvious, but followed by fruity and sweetness. And the cooking temperature of this bean is recommended to be around 88 ℃, not too high.

This bean has a natural sweetness of honey. In fact, the sweetness of the whole cup of coffee is continuous from the past to the end, and it will leave fragrance in the mouth. It is a very long-lasting bean. The flavor is quite solid, even if it is 1:18 as the proportion of light coffee, will not feel faint, on the contrary, the flavor level is very soft and comfortable.

At the same time, it is suggested that this bean is really suitable for cooling before drinking. When the temperature drops to about 40 or 50 degrees Celsius, you will feel that the sour flavor becomes more prominent. As the temperature drops, the balance that exists because of the heat is also broken, which in turn produces a different taste, so not all coffee has to be hot or short. On the contrary, a little cooler will bring you a lot of surprises.

In fact, when drinking this Ethiopian coffee bean, I also learned about the minority about the process of obtaining the bean, and let me know the hard work behind it. In fact, for the whole red fruit picking and treatment, many local processing plants are not very enthusiastic, the main reason is that the input-output ratio is not high, and there is a relatively large market risk. Once the all-red fruit acquired at a high price is not selected, it can only be sold with other batches of non-all-red fruit, which is a loss for the processing plant.

So in order to get a good bean, many of the communication and difficulties of direct purchase of origin are impossible for us to understand, but in any case, when we can drink these coffees happily and satisfactorily, I think people are gratified by the efforts behind them. As the minority classic says: the future belongs to the minority who are still willing to get their hands dirty.

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