How does Sakui Sun Sidamohan Bella taste? Sakui Sun Sidamohan Bella hand flushing method

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The Sidamo producing area (Sidama) is located in the south of Ethiopia, and the coffee growing area is located around the East African Great Rift Valley (Great Rift Valley). The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics.

Only the sun-tanned coffee beans produced by "Buku Abel" in Hambella producing area are the real Sakuran. Hambella (Humbela) is located in GUJI Guji, an Ethiopian coffee producing area, and currently has nearly 20 processing plants in the Hambella producing area. Among all the estates and processing plants, it comes from the Goro Mountain Spring treatment Plant, which is 2280 meters above sea level and has a red fructose content of more than 21 before solarization.

In the first two days of the sun, we should ensure the humidity of the red fruit so that the fructose begins to ferment fully. At the same time, the high-altitude geographical location, so that the night temperature of the treatment plant can be reduced to about 12 degrees Celsius, and will not produce the smell of excessive fermentation because the temperature is too high. When the temperature is relatively high at noon, we will cover in time to prevent sunburn of red fruit. After 21 days of sun treatment, the moisture content of raw coffee beans was reduced to about 13%. Stop the sun treatment and put it in sacks.

Hand-made Coffee Sakuran Sun Cedar Bella brewing method:

Filter cup: V60 cake cup is fine.

Powder dosage: about 15g

Brewing: powder / water ratio: 1:15

Water temperature: 89-91 degrees

Degree of grinding: fine grinding (fine granulated sugar)

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