How does Huakui cook strawberry jam? what is the taste of Huakui in the rose?

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

Huakui treatment plant is located in buku abel village, which is 2200 meters above sea level.

From the beginning of its cultivation, it has been chosen as a noble "family environment"-humus-rich reddish brown soil.

And give shade and care to "Enset" tree species, so that Huakui can receive full sunlight and produce rich flavor without consuming too much nutrients.

Thus more essential substances are retained inside the coffee fruit.

In the harvest and treatment season (December-January), its unique growth environment and natural climate created the unique flavor of Huakui.

The sugar content of the red fructose we are picking is more than 30 before we start sun treatment.

In the first two days of the sun, we should ensure the humidity of the red fruit so that the fructose begins to ferment fully.

At the same time, the high-altitude geographical location, so that the night temperature of the treatment plant can be reduced to about 12 degrees Celsius, and will not produce the smell of excessive fermentation because the temperature is too high.

When the temperature is relatively high at noon, we will cover in time to prevent sunburn of red fruit.

Choose only all red fruits, fully ripe coffee cherries, all picked manually and dried in African scaffolding.

Limit the thickness of the fruit layer and turn it regularly for 24 hours to ensure uniform sun exposure and ventilation and a more accurate grasp of the degree of fermentation.

The hand-washed Sakuran.

15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5 grinding), v60 filter cup, 91mi 93 degrees water temperature

After the first injection of 30g water, steam for 27 seconds, cut off the water when injected to 105g, and wait for the amount of water in the powder bed to drop to half before injecting water.

Slowly inject water until 225g, not at the end, the ratio of water to powder is 1:15, and the extraction time is 2:00.

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, the moisture content of raw coffee beans decreased to about 13%. Stop the sun treatment and put it in a sack at 12-22 degrees Celsius.

Put it into the warehouse under natural conditions of 40-50% humidity, raise raw beans for about 50 days and further dehydrate.

When the moisture content of raw beans reaches about 10, the transportation treatment plant will be shelled and screened for sale.

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Producing area: Guji region

Altitude: 2250-2350

Treatment: insolation

Variety: local native species Heirloom

Producer: local small farmers

Flavor: passion fruit, rose, strawberry jam

The coffee flavor of Sidamo is very diverse because of different soil composition, regional microclimate and countless native coffee varieties.

As a result, the coffee produced in each urban area has obvious differences and characteristics. The Sidamo producing area (Sidama) is located in southern Ethiopia.

The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley).

The coffee flavor of Sidamo is very diverse because of different soil composition, regional microclimate and countless native coffee varieties.

As a result, the coffee produced in each urban area has obvious differences and characteristics.

The Sidamo producing area (Sidama) is located in southern Ethiopia.

The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley).

END