In the same Sidamo producing area, what's the difference between Sakuran and candle? which tastes better?

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As a coffee fan, you should be no stranger to washing Ethiopia.

It is always described by the aroma of citrus, lemon, white flowers, black tea and so on.

But what Happy is going to introduce today is a bean Sakuran that amazes me.

2018.05.20 when I was alone in the face of mountains and valleys washing Ethiopia

After the cup test round, I decided to buy this one.

For me, it's the most special flavor I've tested in 17 years.

When Huakui is dry and fragrant, it has white flowers with the scent of wild ginger.

When it smells wet, she turns into a red floral rose.

The first mouthful has the acidity of citrus lemon

The second bite has the tonality of sunny berries

It also has the sweetness and body beyond the ordinary washing Yega.

I give a high opinion of the whole.

That's why I joined Sakuran this year.

As soon as I looked at her handling, I slowly understood why he was so strong.

Sasa, winner of the 2015 World Barista Competition

An innovative fermentation treatment was used

The life cycle is washing carbon dioxide impregnation method.

Today in 2018, some estates are more involved in this technology.

When carbon dioxide is injected into the water, oxygen will be greatly eliminated.

And then reduce the decomposition degree of pectin layer sugar.

The change of pH value will also be greatly reduced.

Therefore, it can reduce the production of alcoholic acid.

Will not develop a sense of dryness and the irritating sour taste of acetic acid

You can get more sweetness.

Houyun does not produce too many alcohols like many hypoxic fermentation.

Let the fermented taste of the alcohol affect the taste of the whole cup of coffee.

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.

Huakui variety is a local native species, small grain 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.