[notes on searching for beans in Qianjie] A special report on washing Xia Qisuo in Guji production area

Special Report on Washing Xiachisuo in Guji Production Area

Front Street Coffee Today

▲

click on the attention| 6th Anniversary of Coffee Roasting

More fine coffee beans please add

Private WeChat Front Street, WeChat:

(long press copy)

qiannjie

[Xiachisuo]

Country: Ethiopia Fiscal year: 2003

Production area: Chaso

Altitude: 1950-2300

Treatment method: washing

Grade: G1

Breed: Native species Heir looms

Production area

Shakisso/Shakiso is located in the Guji region of Sidama, south of Oromia, next to Sidama and Gedeo. There are many mines in this area, which were used for gold mining in the early days, so there are many potholes in this coffee-growing area. This makes it dangerous to walk between coffee-growing areas.

Shakiso is a unique region of Gugi/Sidamori trees, and even Sidamori is a remote area away from most coffee producing areas, where another famous product is gold mining. Miners, land and ethnicity also contributed to regional unrest in 2006. Therefore, the biggest problem facing this area now is the need for manpower to maintain the growing area and harvest coffee.

Local smallholders started growing organic coffee in 2001 and work closely with medium-sized coffee producers because they know how to grow forest coffee in the upland. It is one of the micro-production areas with very regional characteristics in the Sidamo production area. The coffee in this region has considerable uniqueness, and the coffee produced has also received market attention many times.

product Brief of

This Shachisaw bean variety is Heirloom native.

People who often drink Ethiopian coffee should have heard of this variety [Heirloom Native Species]. Most Ethiopian varieties will be named after this name. In fact, there are too many varieties in Ethiopia. It is like the natural gene bank of 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 protection reasons, so they are collectively called [Heirloom Native Species].

There are nearly 2000 coffee varieties recorded in Ethiopia, including 1927 native varieties and 128 introduced varieties. Therefore, if you look at the face value, Ethiopia's coffee variety is "Grand View Garden", which has everything, long, short, thin, fat...

approach

Chachisaw, this bean is washed.

Screening coffee cherries--removing pulp--fermentation--washing--drying--dehulling

Put the screened coffee cherries into a peeling machine, and preliminarily remove the pericarp and pulp; put the green coffee beans with residual pulp pectin into water, and let them ferment for about 24 hours; after fermentation, put the green coffee beans with parchment paper into a flowing water tank for washing, and remove the pulp and pectin; after washing, air dry the coffee beans or dry the coffee beans with the aid of a dryer, and reduce the moisture content to about 12%. Finally remove the parchment from the green coffee beans.

curve analysis

Baking machine Yangjia 800N (baking capacity 300g)

When the furnace temperature reaches 170℃, enter the pot, open the damper 3, the fire power is 100.2; the temperature return point is 142 ", the fire power is unchanged when the furnace temperature is 140℃, and the damper is opened to 3.5; at this time, the bean surface turns yellow, the grass smell completely disappears, and enters the dehydration stage. When the temperature is 180℃, it is reduced to 70, and the damper is opened to 4.

7 50", the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee fragrance, can be defined as a prelude to explosion, this time to hear the sound of a burst point, to 8 20" to start a burst, turn down the fire to 50, throttle to 5 (adjust the fire to be very careful, not small to no explosion sound), a burst after the development of 1 28", 192 degrees out of the pan.

Agtron Bean 71.5 (top), Agtron Pink 80.5 (bottom), Roast Delta 9

cup test

[Cup flavor] lemon, jasmine, honey, orange, sucrose, cream, floral fruit tea

1. Flavor description varies from person to person, and is affected by water temperature and brewing method. This cup test report provides the description defined by the flavor wheel under the same brewing equipment and parameters, so as to provide reference;

2. The content will be revised in time to reflect new information content, subject to the latest updates.

brewing analysis

Recommended cooking method: hand brewing

Filter cup: V60

Water temperature: 91℃

Powder water ratio: 1:15

Grinding degree: BG-5R (Chinese standard No.20 sieve pass rate 58%)

Cooking method: 30 grams of water stewed for 30 seconds, water injection to 125 grams of subsection, such as the water level is about to expose the powder bed continue to water injection to 225 grams cut off water, water level is about to expose the powder bed removed filter cup,(stewing start timing) extraction time is about two minutes.

The acid tone of lemon is obvious at the entrance, the temperature is slightly lower, there are jasmine flowers, cream, sucrose, nuts, and the tea sense of oolong tea at the end rhyme, and the sweetness lasts for a long time.