Ethiopia Kaffa Forest Lim | Tega & Tula Taiga and Tula Farm Sun G3 Flavor

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Ethiopian Kaffa Forest Lim Tega & Tula Taiga and Tula Farm flavors of Solar Organic beans?

In Ethiopia, sun-dried beans will be distinguished by adding 3 and 4 after the name (3 is of better quality). After the coffee cherry is harvested, the peel and pulp will be dried in the bean drying field immediately until the coffee is dried to 16% moisture. It is not until the coffee is dried to 16% that it is dried in a dryer to achieve the same moisture content, then the parchment or sheepskin is wrapped in parchment and rubbed softly until the surface mucosa is removed, polished and dried. This is the process of sun-dried beans. Some areas or farms in Ethiopia define G1 and G2 in proportion to defective beans, such as Hara and haze farms.

Located in the heart of the Kaffa Forest (southwestern Ethiopia), the Tega and Tula Farms (Tega and Tula) are part of the Limu producing area, producing and providing high-quality coffee, picked by hand and dried immediately on a drying field, raw coffee beans absorb the heat of the sun and the earth, and coffee is sweet with subtle acidity.

Name name: Tega and Tula Farm Taiga and Tula Farm

Region producing area: Limu

Country countries: Ethiopia Ethiopia

Grade level: G3

Altitude: more than 1800m from 7000m.

Harvest period harvest time: October-December October to December every year

Certification certification: all coffee without certification is non-toxic and organic.

Soil Type soil properties: PH5.2--6.2 red brown laterite

Coffee Characteristics: coffee characteristics

Variety variety: heirloom cultivars traditional native species of Yega

Processing System treatment: Dry-Processed sun exposure

Appearance appearance: Longberry long meter-shaped 16 murmur18 eyes

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion

Aroma aroma / flavor flavor: almonds, gingerbread, nuts, curry, black tea, honey, fermentation, chocolate

Acid value: citrus, cherry, lime

Complex complexity and other other: old and dry taste, Middle Eastern spice flavor, textured finish with a granular feel on the tip of the tongue

Flavor: peanut aroma, thick taste, Middle Eastern mystery

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.