Sitama Peach Santa Vini G1 Hand-brewed Parameters Recommended_Sitama Red Cherry Plan Coffee Good to drink?

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Sidamo Coffee Santa Veni processing Station, Ethiopia

Red cherry planned exquisite washing treatment

Production area: Sidamo Zone Snnp

Processing plant: Shantawenne Wsah Station

Altitude: 1950m

Tree species: Heirloom

Picking and processing: 2017Murray 2018

Baking degree: Light

Apricot peach, dark grape, rose

Ethiopia spent a long time in Rain Water this year, which delayed the overall delivery season by nearly a month. The normal production season originally began in April, but the first Ethiopian batch, the Red Cherry Project, arrived at the end of May this year.

But at the same time, the delay of ripening period also increases the sweetness of fresh coffee to a certain extent, so that the coffee in the new season has a richer flavor and taste than before.

After all-red coffee cherries are picked, water washing is concentrated on the same day to prevent the deterioration of fresh coffee fruits for too long.

After peeling the peel and pulp of the whole red fruit, the fruit is soaked and fermented directly, and the time is about 36 Murray 38 hours. After that, it was dried on an elevated bed for about 10 days until the moisture content reached 12%. Finally, it is bagged and placed. Coffee beans will be shelled (parchment) for export before export.

How to make Sidamo Coffee [Peach Santa Veni G1]?

Qianjie Coffee hand reference: weigh 15g [peach Santa Veni G1] coffee powder, pour it into a grinder and grind the particles slightly thicker than salt. We use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 90 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| | Ice extract [Peach Santavini G1] |

Qianjie Coffee Ice extract [Peach Santa Vini G1] reference:

Sidamo Coffee [Peach Santavini G1], light and medium roasted, BG bean grinder scales 4B, 3 grinds, 20g beans, 87 degrees water temperature steaming for 3 minutes, chemex pot, then ice extract with ice water, total water 200ml

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