Aricha coffee beans sunburn characteristics Description What is the unique taste of aricha coffee beans sunburn

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Solarization (African drying bed):

Spread the coffee fruit directly on the cement floor or on the drying rack in order to make the coffee dry and easy to store. It usually depends on the weather, and the drying time is about 2-4 weeks.

Coffee usually used for commercial purposes will be dried on the cement floor. Keep rolling the coffee fruit in time so that the back of the coffee is heated evenly, which is good for drying, and at the same time, it also avoids mildew caused by the bottom touching the ground for too long.

Hand-selected fruits and coffee beans used to make boutique products are treated in the sun with African Bed (African drying bed). Coffee fruits are sunbathed on transparent beds with mesh, and the thickness of the shelves varies according to local conditions.

Original name: Ethiopia Sun Yega Sheffield-Ariga

Country: Ethiopia

Manor: Ariga

Altitude: 1950-2100 m

Raw bean treatment: sun exposure

Recommended baking degree: medium shallow baking S1 High Raost, medium baking SB- City Raost

Flavor: flowers, red berry notes, sweet orange tonality, watermelon, apricot, rich sun taste

Introduction:

Yega Xuefei is a famous name in the boutique coffee industry. It is a town on the highlands of southern Ethiopia and a distribution center for nearby coffee beans. In addition, it is also a synonym for coffee with rich citrus, lemon and floral flavors produced in Yega Xuefei. At present, ECX can be subdivided into four producing areas: Kochere, Gelana Abaya, Yirgacheffe and Wenago, but generally speaking, ECX refers to the general name of coffee produced in the administrative district of Gedeo.

This batch is produced at the Kebel Aricha processing plant, where there are about 650,700 small coffee farmers who send ripe coffee berries here for processing in exchange for cash. After the treatment plant selects the available berries, they are directly exposed to the sun on the scaffolding and are turned every 2-3 hours in the first few days to prevent overfermentation. After four to six weeks of sun exposure, the workers will scrape off the outer pulp with a machine according to the weather and temperature, and then transport it to addis for storage. Usually, sun-treated beans are stored in the form of shell beans, and they are not shelled until they are exported to ensure the quality of raw beans.

Yega Xuefei is one of the regions with the highest water content in Ethiopia, so most of the coffee produced in Yega Xuefei is treated by washing. Sun-treated Yega is relatively rare, and it has gradually come to the fore with the diversified development of boutique coffee in recent years. This sun-treated Erika G1 means that it will have more ripe fruit flavor than water-washed beans, sweeter floral aromas and stronger layers. Although most sun-treated beans are more layered, the cleanliness of the taste is not nearly as good as that of water washing, and the surprising part of this sun-dried Erika G1 is its cleanliness, which is no less than that of washing, and can retain the richer layering of its sun-dried beans in such a clean taste.