What are the flavor characteristics of Sidamo bourbon coffee in the sun?

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ETHIOPIA GUJI WOLICHU WACHU STATION NATURAL BOURBON LOT COFFEE

Sidamo-Gucci production area, Ethiopia, Wolichu processing Station, Sun Bourbon Coffee

Origin: Haru Wachu, Guji, Ethiopia

Bean seed: Bourbon

Processing plant: Wolichu Wachu Station

Altitude: 2100-2310 meters

Handling method: Natural

Picking and processing time: 2017 Universe 2018

Baking degree: Light

Pineapple, blueberry, sweet ripe passion fruit, pear juice

The Wolichu processing station, located in the town of Haro Wachu in the Oromia region of the southern Ethiopian state, was established in 2017 and currently serves 4500 small farmers. Most of the growers here are small farmers, with an average of only half a hectare of land, and the picked coffee cherries are usually sent to the Wali Chu treatment station for processing.

If it is washed coffee, as soon as the cherries are delivered, they will be washed and brushed and peeled to ferment for 48-72 hours. The fermented coffee is also soaked in water for 8-16 hours before being dispersed in different drying beds for 9-12 days.

Special batches of sun treatment will cost more manpower and material resources for refined treatment. From the beginning of all-red fruit picking to the removal of defective fresh fruits after treatment, careful care is needed everywhere.

The long tradition of coffee cultivation here has enabled a special bourbon variety rarely seen in Ethiopia to develop in the region. Compared with native coffee produced in other Ethiopian producing areas, 90% of the coffee produced here is bourbon coffee, and the remaining 10% is tin card.

How to make Sidamo coffee [Sidamo bourbon]?

Front street coffee hand flush reference: weigh 15g [Sidamo bourbon] coffee powder, pour into the grinder to grind moderately, the ground particles are 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 [Sidamo Bourbon]

Qianjie Coffee Ice extract [Sidamo bourbon] reference:

Sidamo Coffee [Sidamo bourbon], shallow and medium roasted, BG bean grinder scale 4B, 3 grinding degrees, 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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