Guide to the baking curve of Humbela coffee beans description of the taste and flavor of Humbela coffee treated by different treatments

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Located as high as 2150 meters above sea level, in addition to a newly developed agricultural land, but also retain a large area of primeval forest, to achieve a natural balance with the environment. Only harvest and select fully ripe bright red cherries, the sun treatment uses the most stringent and delicate work, the cherries on the scaffolding are only covered with one layer of thickness, and the drying schedule is strictly controlled at about 18 days. This method is called SLD-Single Layer Drying/Slow Drying. The single-layer stack provides the most perfect convection and dry environment for coffee cherries, which is well known, but it is the most space-consuming and unfavorable mode of production. Proper slow drying can make the coffee cherry develop the best water activity during the drying process, which not only develops the flavor better, but also allows the storage of raw beans to last longer in the production season. Hambella is a micro-producing area in Guji, Ethiopia. In February 2017, Buku Abel Manor Sun Coffee won the Ethiopian raw bean competition (Ethiopia National Taste of Harvest Competition), and the following year (2018) won the overall championship of the all-African sunburn group.

As soon as the coffee beans are ground, they will have a strong floral aroma, with sweet peach, loquat, litchi, honey and other flavors, refreshing but mellow taste when drinking, with a temperate fruit flavor in the end. Humbela uses a single layer of slow sun fermentation. The single layer stack provides the most perfect convection and drying environment for coffee cherries, but it takes up the most space and is the most disadvantageous to production capacity.

Proper slow drying allows coffee to develop the best water activity and flavor during the drying process, as well as the storage of raw beans for longer during the production season.

This Humbela beans are baked by default: 3.5 (shallow baking)

Suggested customizable baking degree: 3.0-4.0

3.0 (shallow baking): the acid value of the front segment is brighter

4.0 (shallow and medium multiple): it can reduce the acidity of the front segment and increase the alcohol thickness of the middle and rear segment.

After measuring the different curves this time, we decided to use the baking degree at the end of the explosion, so that the smell of roses appeared as soon as it entered the mouth, followed by soft blueberry jam and sweet aromas of citrus and apricot, followed by the final finale of fruit tea.