Introduction of red cherry plan how to bake red cherry plan what baking degree is good red cherry plan

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

In Ethiopia, water-washed beans will be distinguished by adding 1 and 2 after the name (with a higher quality of 1). The pulp will be removed immediately after the coffee cherry is harvested, and then the coffee beans will be fermented in water to remove the pectin layer. this process takes several hours, and the number of hours depends on the type of coffee, producing area and temperature, and this process must be closely grasped that if there is a slight mistake, the coffee bean will have a poor flavor. After the fermentation is completed, the coffee beans will be washed through a long sink with high and low drop, and any defective beans and foreign bodies will also be removed during the process. After that, the coffee beans will be dried on the drying bed. At this time, you also need to pay close attention to turning every few hours to ensure the integrity of the drying process. This is the whole process of washing beans. The red cherry plan has a sweet and sour taste of citrus and strawberries, which tastes like drinking delicate fruit juice, slightly floral, sweet and juicy.

Baking techniques show that we use low temperature to enter the beans to increase the aroma of the fruit, and finally in the process of entering an explosion, do not particularly reduce the ROR, in a dense place to smell strong fruit aroma rush out, carry on the bean.

Coffee Characteristics: coffee characteristics

Variety varieties: local traditional varieties of Heirloom

Processing System treatment: unwashed non-washing sun drying on scaffolding

International Jury Score international evaluation score: 88 or more

Total pounds of Pounds: 1500Murray 3000kg

Appearance appearance: 16 mesh

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: strawberry, nut, biscuit, fermented flavor, grape, mango, banana, vanilla, chrysanthemum tea, black tea ripe tea, chocolate, honey

Acid quality: plum, grape, sweet orange, red apple acid, low acid quality, single malt tartaric acid

The complexity of complex is similar to that of other: complex and multi-layered, very clean and fresh, lively and flexible, heavy taste after cooling, obvious flavor of fermented brandy and long-lasting finish.

Overall style attributes: strawberry biscuits, high strength, fermented fruit wine