African drying bed insolation method of Humbela Huakui Spring Micro-treatment batch

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New 2018 new production season Essehuakui 2.0, from Hambella core production area, Shanquan treatment plant micro-batch

At present, there are about 20 processing plants of various sizes in Hambella producing areas.

As a coffee company "rooted" in the Ethiopian coffee producing area, Ethiopia has set up four sun treatment plants in a cooperative manner in the GUJI Hambella producing area since 2016.

A series of sun treatment methods were studied by using the high quality coffee varieties of this area in the production season of 17x18.

There are four manor processing plants in the core production area of Hambella, namely, "Dire" church treatment plant, "mansa" mountain pond treatment plant, "Bobea" red flag treatment plant and "Goro baessa" mountain spring treatment plant.

Goro baessa is a small village surrounded by mountains at an altitude of 2280 meters. December is its coffee harvest season every year.

At this time, the mountains are full of red and mature coffee cherry, and the villages are neatly arranged on African tanning beds, which is where "Sakuran" deals with.

How did Sakuran's name come from?

In 2017, Ethiopia's DW Raw Bean Company sent their coffee beans to TOH (the Taste Of Harvest), a competition hosted by the African Coffee Association.

Sunburn batch won the TOH Ethiopia championship in one fell swoop. This batch of raw beans, in the capacity of the champion, is named "Sakuran".

Sakuran, located in Hambella, Humbera is in GUJI, the largest coffee producing area in Ethiopia, and the administration belongs to the state of Oromia.

The west of Hambella is across the mountain from kochore, and the east and south are connected with the shakiso,Uraga and Kerchaz producing areas of Guji respectively.

It is the highest coffee producing area in Ethiopia (Harrar is the highest main coffee producing area in Ethiopia).

Treatment mode

Most of the coffee farms in Ethiopia are still in their native state, and the local farmers just go to the mountains to pick them.

Red brown organic soil, annual rainfall more than 1200mm, altitude, day-night temperature difference, Sakuran only choose all red fruits, fully ripe coffee cherries, all manual picking

African scaffolding drying, limiting the thickness of the fruit layer and turning regularly for 24 hours, the manor has a unique natural environment for low-temperature fermentation.

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, it is necessary to ensure the humidity of the red fruit so that its fructose fully begins to ferment.

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.

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