What's the difference between Sakuran and Candlestick in Sidamo?

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Sidamo production area: Sidamo grows in the southernmost Ethiopian plateau between 4600 and 7200 feet above sea level (Sidamo Province). It is a famous boutique coffee area in southern Ethiopia, bordering Kenya, southeast of Gemma and just south of the capital. It is usually sweeter and more loved by most people. Its annual output is about 225000 bags / 60kg. The bean body is smaller than Longberry, with gray in the green, and it is dried in the sun drying field of Sidamo. Coffee is placed in hemp net wooden frame, workers take turns in the sun exposure, manual stirring coffee, sun Sidamo is usually marked with G4 exit, washing Sidamo because the treatment process is more perfect, so most of them are exported at G2 level.

Candlelight: after strict regulation and selection, it avoids the annoying soil odor and high rate of bad beans in common sun-dried beans, and instead highlights the glamorous sweetness of sun treatment. Candlelight charming fruit tone inherits the charming aroma given by the traditional Egyptian sun, unreservedly expressing round, full, long aftertaste sweetness and just the right fruit acidity. The daily brewing of candles is also quite easy to use, the bean itself is rich in flavor, whether it is fresh dripping or strong Italian cooking, can well show its own flavor.

Candle flavor: floral aroma, nectarine, tropical fruit, BlackBerry, blueberry, plum, cream, cinnamon

Huakui: look at the flavor description provided by raw bean merchants to detect the moisture content and density of beans. The raw beans just got have the fermented wine aroma of coffee flowers, which is completely different from the grass aroma of ordinary raw beans. Moreover, Sakuisheng beans are of different sizes, and have more head and tail tips (Ethiopia Heirloon Ethiopian original species), with a moisture content of about 11%. Its high altitude makes the beans have higher density, but it is not the kind of SHB beans with high hardness, so it begins to prolong the dehydration time before an explosion, and try to retain the loss of small molecules such as floral fragrance.

After many times of baking and cup test correction, Qianjie Cafe uses the Taiwan Yang 800N machine to finally determine the most satisfactory baking method:

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, the overall time is better within 11 minutes.

Sakui flavor: passion fruit, rose, strawberry jam, sweet and sour berries, peach pulp, black tea tail rhyme