2019 new season flower 3.0 flower fragrance more intense flavor more clear Sitama flower

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The goods arrived by air in the new season in 2019.

Sun treatment in Ethiopian Mountain Spring treatment Plant

Flavor: from high to low temperature, you can obviously feel strawberry jam, pineapple passion fruit and other tropical fruit flavor, strong floral aroma, strawberry jam, lively and bright acidity, explosive floral fragrance, round taste, strong flavor layering, long and lasting finish.

What's the difference between Sakuran 3.0 and 2.0?

Huakui 2.0, Shanquan treatment plant micro-batch, red fructose content more than 21 before the sun treatment, so the sweetness is quite high, plus low-temperature fermentation for 21 days (usually more than ten days), to ensure uniform sun exposure and ventilation, more accurate grasp of the degree of fermentation.

Compared with last year's local hybrid "Sakuran", "Sakui 2.0" has a more consistent bean shape and is handled more cleanly. After cup test and evaluation, this year's "Sakuran" not only has a bit of rich and enchanting flower aroma, mellow red wine and tropical fruit flavor, but also a bit of transparent fruit juice sweet and sour.

The whole treatment process is only managed more finely under the guidance of scientific measuring instruments, and there is no improved process that "breaks the tradition". The red fructose content is more than 21 before the sun treatment begins, so the sweetness is quite high.

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, when the moisture content of raw coffee beans is reduced to about 13%, stop sun treatment, put it in sacks, put it in the warehouse under natural conditions of 12-22 degrees Celsius and 40-50% humidity, raise raw beans and further dehydrate for about 50 days.

Huakui 3.0 has higher flavor clarity than 2.0, and the average sugar content of picked red fruit is 24%.

Analysis of Qianjie Coffee roasted Huakui Coffee

Qianjie coffee roaster got such a good bean [Sakuran], how to bake it, and how to adjust the Sakuran curve?

First of all, Qianjie Coffee will look at the flavor description provided by the raw bean merchants, and then look at the moisture content of the beans. The raw beans just got have the fermented wine aroma of coffee flowers, which is completely different from the grass aroma of ordinary raw beans. Moreover, Sakuisheng beans of different sizes, and more tip of the head and tail (Ethiopia Heirloon Ethiopian original species), the moisture content is good, about 11%, but not the kind of SHB beans with high hardness, because of the high density and hardness of beans, Qianjie coffee will prolong the dehydration time before the start, heat up before an explosion, and try to retain the loss of small molecules such as floral fragrance.

Due to the usual need for Qianjie coffee, I chose to roast 550g (full load) into beans to share the experience of Qianjie coffee:

Bean temperature: 190 degrees

Qianjie Coffee adjusts the curve only by changing the temperature and development time of the beans:

The first pot: turn yellow point: 150.3 degrees, 5 minutes 55 seconds, 196 pot explosion development 1 minute 40 seconds, one explosion point at 9 degrees 39 percent 55

The second pot: turn yellow point: 151 degrees, 5 minutes 51 seconds, 193 pot explosion development 1 minute 30 seconds, one explosion point at 9 degrees 39 percent 50

The front street coffee cup tests two curves:

The first furnace: the wet fragrance has a strong aroma of green tea and flowers. Sipping aromas of green tea, jasmine, lime and sugar. The palate is light and clean, with soft and fresh acidity. But the end rhyme is not enough, only some sweetness remains in the mouth. However, it tastes very unbearable, like drinking a cup of tea instead of coffee.

The second pot: the wet fragrance has yellow lemon, flower fragrance, black tea fragrance and citrus flavor. There are aromas of black tea, yellow lemon, caramel and jasmine when sipped. At this baking degree, the flavor begins to become rich and solid, the entrance acidity is more elegant, sweetness will be perceived faster, sweetness will be higher, fermented wine, cream, tropical fruits, jackfruit, more balanced.

The test results of Qianjie coffee cup are as follows:

After the cup test, Qianjie Coffee finally confirmed Line 2:

190 degrees into the beans, nearly 6 minutes to complete dehydration and yellowing. (the yellow point is about 150-153 degrees)

The explosion began in more than 50 minutes (the explosion of Huakui is later than that of ordinary beans, and the explosion sound is very weak)

After an explosion, it is recommended that the development time should not exceed 1 minute and 30 seconds, nor less than 1 minute. (it is recommended to open the throttle to reduce the fire to control the speed.)

Sample spoon smell, about 193 degrees can smell strawberry jam, can be out of the pot beans

It is better to control the overall time within 11 minutes.

END