Can you brew a perfect Sidamo Sun Sakuran Coffee by drip method? is it easy to extract?

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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.

Drip method, as the name implies, is to brew in the form of dripping water. Just like the hourglass, dripping bit by bit into the coffee powder, it is completely delicate and time-consuming!

First, the coffee powder is pre-soaked and moistened with a little bit of water. when the coffee powder is dripped almost 1 stroke 3, you can start to inject water, stop when the water level of the coffee powder reaches the top, and inject water again when the water level drops to half.

Advantages: drip method can make coffee beans sweet and avoid sour and bitter tastes.

Cons: it requires a very stable grip and patience. It can be said that all the sour and astringent taste of the coffee it removes is handed over to you. Some friends said that getting rid of the sour and bitter taste would also make the flavor of the coffee not so complete.

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