Introduction to the Flavor characteristics of low temperature and slow Sun-cured Coffee in Humbela Village, Guji producing area of Ethiopia

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Humberrabuku

Producing area: Gujiambela

Altitude: 2050 m

Treatment: low temperature and slow sun exposure

Grade: G1

Variety: native species

| | GUJI in Guji producing area |

Guji producing area is a producing area that has attracted much attention in recent years, and it has made good achievements in flavor display and quality in recent years. The Guji production area once belonged to the Sidamo production area, but it has been independent into a new production area by the Ethiopian Commodity Exchange (ECX) in 2010.

The Guji region, located in the southeast of Yegashefi, is adjacent to the Sidamo and Gaide areas. It is an area with complex topographical changes such as towering mountains, highlands, plateaus, valleys and plains.

The geology of this area belongs to the nutrient-rich black soil (Vertisol), the depth of the soil is nearly two meters, and the average elevation is more than 1800 meters. The significant temperature difference between day and night created by geographical characteristics makes the local area have various local conditions for producing high-quality coffee.

The biggest advantage of this place is that the soil vitality is maintained through the circulation of natural organic matter, using the withered leaves or litter of surrounding trees, plant residual roots and so on as natural fertilizer.

Humbera is under the jurisdiction of Oromiyaa, the southernmost administrative state of Ethiopia, with a distance of 3200m to the west from Kochere, the snow producing area of Yega, Shakiso to the east, Uraga to the south and Cochel Kercha to the north.

At present, there are about 20 treatment plants in Hambelane, which are distributed in different villages and estates of different sizes.

| | Buku Abel |

Buku Abel means "NEW" in Ethiopia's native language. In this ancient country of more than two thousand years, with a population of 100 million, it blocks access to Asia through the Great Rift Valley, but new virgin lands are still found on this plateau waiting to be developed. Compared with the thousand-year-old culture, this is a relatively newly developed land.

Buku Abel is a high-altitude primitive tribe located in southeastern Ethiopia and located in the Hambela region of Guji, with a population of about 30,000. this small village, like most Ethiopian coffee gardens, grew up in wild primeval forests, where coffee farmers passed on from generation to generation and planted native bananas and interspersed local native coffee trees in banana trees.

| | handling method |

Harvest only fully ripe bright red cherries, single-layer stacked coffee cherries provide a perfect convection and dry environment for these coffee cherries, but this will take up more space and can be said to be disadvantageous to coffee production.

Proper slow drying allows coffee cherries to develop the best water activity during the drying process, so that the flavor develops better, and raw beans can last longer in the production cycle, but this way will prolong the time required for each batch of production. The use of such a drying process, not only rely on heaven to eat requires climate cooperation, but also producers are willing to invest.

| | Analysis of raw beans |

Raw beans look yellowish green and smell with a touch of fermented fruit and fresh citrus acidity. If you look at coffee beans carefully, you can find that coffee beans vary in size, which is related to the variety of beans.

The variety of this [Humbelabuku] is native to the region. Because there are so many varieties in Ethiopia, it is like the natural gene bank in Arabica. On the one hand, there are many varieties, and it is difficult to identify and classify them. On the other hand, the Ethiopian government is unwilling to disclose the information of these varieties for the sake of protection, so it is collectively called [Heirloom native species].

| | Baking analysis |

The furnace temperature is 200 degrees Celsius and the furnace temperature is set to 200 degrees Celsius. After opening the throttle for 30 seconds, the firepower is set to 160. the temperature of the throttle is adjusted to 4 and the firepower is adjusted to 140. at this time, the bean table turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When the furnace temperature reaches 166℃, the firepower is adjusted to 100C, and the throttle remains unchanged.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point starts to explode at the 8pm 39th 45 ", the throttle is adjusted to 5", and after one explosion, the development of 1mm 39th 40 ", 197 degrees into the pot.

The Agrton bean value is 71.8 (above), the Agrton pink value is 85.7 (bottom), and the Roast Delta value is 13.9.

Test the flavor by cup

It smells of pear blossom and fermentation, with pear, strawberry, orange, citrus and peach flavors and creamy, honey-like sweetness when sipping.

| | suggestion for making and cooking |

Suggested cooking method: hand flushing

Filter cup: V60 filter cup

Degree of grinding: fine sugar thickness (Chinese standard No. 20 screen pass rate 80%)

Powder / water ratio: 1:15

Water temperature: 91 ℃

Cooking technique: stage-by-stage extraction

Steam with 29 grams of water for 30 seconds, boil to 128 grams quickly, wait for the water level to drop to 226 grams when the powder bed is about to be exposed, remove the filter cup when the powder bed is about to be exposed, and the extraction time is about 2 minutes 39 percent 10 ".

Flavor: it smells of fermented fruit, flowers and roses, with sweet and sour notes of oranges, strawberries and cream on the palate, peach flavors in the middle, sugar, honey and a jackfruit finish. It feels a bit like a cup of tropical fruit tea.

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