Introduction to the flavor characteristics of coffee treated by anaerobic fermentation and solarization in the Wenzori Mountains of Uganda

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Wenzori Mountains, Uganda

Country: Uganda

Producing area: Wenzori Mountains

Altitude: 1600-1800 m

Treatment method: anaerobic treatment of solarization

Variety: SL14&SL28

Introduction of origin

| | Uganda |

Uganda is located at the source of the Nile, a landlocked country not off the sea in Africa. Although it has a long history of producing coffee like other East African countries, the quality of coffee has never been improved because of the war caused by ethnic antagonism. Most of the good coffee here is grown in areas adjacent to Kenya, and some good coffee beans are shipped to Kenya to be sold as Kenyan coffee, and Uganda did not leap into a fast-growing country until the war stopped 15 years ago.

Uganda has dense green forests, lakes, wetlands and rich rivers. Coffee is the largest crop in Uganda. About 500000 coffee farms are engaged in coffee-related agriculture, accounting for 25% of the total population. Coffee trees are mostly robusta coffee trees, which account for about 94% of coffee cultivation in Uganda, and only 6% are traditional Arabica trees. These rare coffee beans grow in tropical rain forests, and most of them are exported to countries around the world.

The Mt Rwenzori Mountains, known as the "Mountains of the Moon", are located in western Uganda and are the border between Uganda and the Democratic Republic of the Congo (DRC). Coffee is Uganda's main cash crop, accounting for 95% of Uganda's total exports.

The local Bukonzo people live in these mountains and have been farming in this area for hundreds of years. The mountain area has fertile soil and good climatic conditions, which is very suitable for coffee cultivation.

Treatment mode

When the fresh coffee fruit is ripe, it is picked by hand, soaked in a fermentor, fermented and then dried.

Raw bean analysis

This bean is made up of SL14 and SL28, both of which are common in Uganda!

The SL variety comes from the development and selection of Scott Lab. Kenyan coffee is world-famous for SL28 and SL34, so the Ugandan government vigorously promotes and distributes SL seeds to farmers. Among them, SL14 not only has good flavor and drought resistance, but also can be harvested after planting for two years, which meets the needs of farmers.

Raw beans look different in size, yellowish green in color, and smell like grass.

Baking analysis

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 160℃ and the firepower is 100. the throttle is open to 4 at 140℃, and the firepower remains unchanged; when the furnace temperature is 144.7 ℃, the bean meter turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When the furnace temperature reaches 166℃, the firepower is adjusted to 80, 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, until the sound of the explosion point starts to explode, and the throttle opens to 5. After an explosion, the development of a cup of bread 39 leaves 45198 ℃ into the pot.

Agtron bean color value is 68.4 (left), Agtron pink value is 75.9 (right), Roast Delta value is 7.5.

Cup test flavor: cocoa, cream, licorice, preserved fruit

Cooking analysis

Recommended cooking method: hand flushing

Filter cup: V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding, that is, the thickness of fine sugar (BG 5R: 57% pass rate of Chinese standard No. 20 screen)

Flushing and cooking technique: segmented extraction. Steam with 35 grams of water for 25 seconds, circle water injection to 130 grams, continue water injection to 227 grams when the water level is about to be exposed, and remove the filter cup when the water level is about to expose the powder bed. (the time of steaming starts) the extraction time is 1: 39: 50 ".

Flavor: it smells with a hint of fermented aroma, with cocoa, cream, peanuts and soft acid.

END