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Ethiopian Sidamo Shakisso Natural

Huakui

Product name: Ethiopia Sunshine Sidamo G1 Sakuran

Ethiopian Sidamo Shakisso Natural

Coffee producing countries: Africa Africa, Ethiopia Ethiopia

Coffee Manor: Guji Guji, Hambella Wamena Humbela, buku able Manor

Coffee variety: Heirloom (native to Ethiopia)

Production altitude: 2250-2350m

Quality level: G1

Treatment: Natural tanning (African drying bed)

01 | Manor introduction

How did Sakuran's name come from?

In 2017, Ethiopia's DW Raw Bean Company sent their coffee beans to TOH (the Taste Of Harvest), a competition hosted by the African Coffee Association, and the tanning batch won the championship of TOH Ethiopia. This batch of raw beans, in the capacity of the champion, is named "Sakuran".

Sakuran, located in Hambella, Humbera is in GUJI, the largest coffee producing area in Ethiopia, and the administration belongs to the state of Oromia. Hambella is the highest coffee producing area in Ethiopia (Harrar is the highest in Ethiopia), facing the west and kochore across the mountain, and connecting with the shakiso,Uraga and Kerchaz producing areas of Guji in the east and south respectively.

Award winning situation

Winner of the harvest season Ethiopia National Taste of Harvest Competition (Ethiopian Coffee Competition) in 2016 / 2017

Runner-up in 2017 Regional Africa Taste of Harvest Competition (African Coffee Raw Bean Competition)

2018 new production season Essehuakui 2.0

Qianjie Coffee newly entered the 2018 new production season Essex 2.0, from the core production area of Hambella, Shanquan treatment plant micro-batch.

At present, there are about 20 processing plants of various sizes in Hambella producing areas. Hongshun, as a coffee raw bean company in Ethiopia coffee producing area, has set up four sun treatment plants in Ethiopia in cooperation with GUJI Hambella since 2016, and conducted a series of studies on sun treatment methods using high quality coffee varieties in the region during the 17x18 production season. There are four manor processing plants in the core production area of Hambella, namely, "Dire" church treatment plant, "mansa" mountain pond treatment plant, "Bobea" red flag treatment plant and "Goro baessa" mountain spring treatment plant. Goro baessa is a small village surrounded by mountains at an altitude of 2280 meters. December is its coffee harvest season. Whenever the mountains are covered with red and mature coffee cherry, the village is neatly arranged on African tanning beds. This is where Sakuran deals with it.

02 | processing method

Most of the coffee farms in Ethiopia are still in the original state, and the local farmers just go to the mountains to pick. The red-brown organic soil, the average annual rainfall exceeds 1200mm, the altitude and the temperature difference between day and night. Sakuran only chooses all red fruits, fully ripe coffee cherries, and all manual picking.

African scaffolding drying, limiting the thickness of the fruit layer and turning regularly for 24 hours, the manor has a unique natural environment for low-temperature fermentation.

In the harvest and treatment season (December-January), its unique growth environment and natural climate created the unique flavor of Huakui. The sugar content of the red fructose we are picking is more than 30 before we start sun treatment. In the first two days of the sun, it is necessary to ensure the humidity of the red fruit so that its fructose fully begins to ferment. 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.

Huakui 2.0, Shanquan treatment plant micro-batch, red fructose content more than 21 before the sun treatment, so the sweetness is quite high, plus low-temperature fermentation for 21 days (usually more than ten days), to ensure uniform sun exposure and ventilation, more accurate grasp of the degree of fermentation.

Compared with last year's local hybrid "Sakuran", "Sakui 2.0" has a more consistent bean shape and is handled more cleanly. After cup test and evaluation, this year's "Sakuran" not only has a bit of rich and enchanting flower aroma, mellow red wine and tropical fruit flavor, but also a bit of transparent fruit juice sweet and sour.

The whole treatment process is only managed more finely under the guidance of scientific measuring instruments, and there is no improved process that "breaks the tradition". The red fructose content is more than 21 before the sun treatment begins, so the sweetness is quite high.

In order to prevent sudden rain at night, it will be wrapped in thick plastic sheeting. In this way, the red fruit is fermented and dehydrated at a lower temperature. After 18 days of sun treatment, when the moisture content of raw coffee beans is reduced to about 13%, stop sun treatment, put it in sacks, put it in the warehouse under natural conditions of 12-22 degrees Celsius and 40-50% humidity, raise raw beans and further dehydrate for about 50 days.

03 | Analysis of raw beans

The variety is a local native species, small granule species, the appearance is more round, the bean body is very small, mostly between 14-15 mesh, the body is smaller than Longberry, green with yellow. There is a great difference in particle size.

04 | Baking analysis

The baker got such a good bean [Sakuran], how to bake it, and how to adjust the Sakuran curve?

First of all, I will look at the flavor description provided by the raw bean merchant, and then look at the moisture content of the bean. The raw bean I just got has the fermented wine smell of coffee flowers, which is completely different from the grass flavor of the general raw bean. Moreover, Sakuisheng beans of different sizes, and more tip of the head and tail (Ethiopia Heirloon Ethiopian original species), the moisture content is good, about 11%, but not the kind of SHB beans with high hardness, because of the high density and high hardness of beans, the dehydration time was lengthened before an explosion, and the loss of small molecules such as floral fragrance was retained as far as possible.

As the usual production requires me to choose a baking capacity of 550g (full load) into beans to share my experience:

Bean temperature: 190 degrees

Adjust the curve only by changing the bean temperature and development time:

The first pot: turn yellow point: 150.3 degrees, 5 minutes 55 seconds, 196 pot explosion development 1 minute 40 seconds, one explosion point at 9 degrees 39 percent 55

The second pot: turn yellow point: 151 degrees, 5 minutes 51 seconds, 193 pot explosion development 1 minute 30 seconds, one explosion point at 9 degrees 39 percent 50

Cup test 2 tone curve:

The first furnace: the wet fragrance has a strong aroma of green tea and flowers. Sipping aromas of green tea, jasmine, lime and sugar. The palate is light and clean, with soft and fresh acidity. But the end rhyme is not enough, only some sweetness remains in the mouth. However, it tastes very unbearable, like drinking a cup of tea instead of coffee.

The second pot: the wet fragrance has yellow lemon, flower fragrance, black tea fragrance and citrus flavor. There are aromas of black tea, yellow lemon, caramel and jasmine when sipped. At this baking degree, the flavor begins to become rich and solid, the entrance acidity is more elegant, sweetness will be perceived faster, sweetness will be higher, fermented wine, cream, tropical fruits, jackfruit, more balanced.

The results of the cup test are as follows:

After the cup test, the final determination of Line 2, I am more satisfied with the curve:

190 degrees into the beans, nearly 6 minutes to complete dehydration and yellowing. (the yellow point is about 150-153 degrees)

The explosion began in more than 50 minutes (the explosion of Huakui is later than that of ordinary beans, and the explosion sound is very weak)

After an explosion, it is recommended that the development time should not exceed 1 minute and 30 seconds, nor less than 1 minute. (it is recommended to open the throttle to reduce the fire to control the speed.)

Sample spoon smell, about 193 degrees can smell strawberry jam, can be out of the pot beans

It is better to control the overall time within 11 minutes.

04 | Cooking analysis

As for the way of brewing, hand brewing and siphon brewing are the best. When you grind the beans, you can smell the sweet smell of the sun fruit.

A good cup of coffee is nothing more than a balance of ups and downs and smooth taste and other features, the design of the filter cup is how to show these characteristics of coffee. However, the style of coffee brewed by different filter cups is also different.

The beans used this time are Huakui, a micro-batch of [Sakui 2.0] Mountain Spring treatment Plant in the Guji producing area of Sidamo.

I chose the resin V60 filter cup to make the coffee more acidic from hot to cold, making the coffee more delicate, and the resin material can enhance the aroma intensity.

[about the degree of grinding]

Shallow baking, we will use medium fine grinding.

The fineness of coffee grinding will directly affect the extraction time and extraction rate. The finer the coffee is ground, the denser the powder layer is, the more coffee powder particles are in contact with hot water, the greater the extraction resistance, the easier it is to prolong the extraction time and increase the extraction rate, but it is easy to over-extraction.

On the contrary, the coarser the coffee is, the larger the gap in the powder layer is, the less coffee powder particles are in contact with hot water, the weaker the extraction resistance is, the more difficult it is to prolong the extraction time, and the lower the extraction rate is, it is easy to lack of extraction. Therefore, the finer the coffee is ground, it will prolong the extraction time and increase the extraction rate. The finer the coffee is ground, it will shorten the extraction time and depress the extraction rate.

Filter cup: Hario v60 transparent resin

Scale: little Fuji 3.5

Water temperature: 90 ℃

Inject 25g of water for steaming for 30 seconds, divide it into sections when injecting water to 120g, and finish cooking at 226g.

Total time: 2 minutes 05 seconds

It smells like cantaloupe, strawberry jam and soft acidity like jackfruit.

The berry flavor of the middle strawberry emerges, and some sucrose is sweet, which is rich in layers.

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