How to drink Ethiopian sun-dried Guji coffee beans? Flavor characteristics of Gucci Huakui Coffee 6.0 hand-brewed

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Ethiopian coffee is intoxicating, sun-tanned coffee is very sweet and fruity, is one of the favorite coffee in Qianjie. Especially in the Guji producing area, Qianjie chose a sun-treated coffee from the Guji producing area, because the coffee quality in this producing area is quite good this year, and the geographical environment is an excellent condition for coffee cultivation. This sunbathing Gucci cup has the flavor of fresh fruit, with a sense of hierarchy and sweetness. The flavor of tropical fruit is very rich, in which the flavor of litchi is very prominent, and the creamy feeling after entering the throat is very sweet and greasy, and the sweetness of caramel makes Qianjie delighted.

Guji producing area is a producing area that has attracted much attention in recent years, and it has made good achievements in flavor display and quality in recent years. The Guji production area once belonged to the Sidamo production area, but it has been independent into a new production area by the Ethiopian Commodity Exchange (ECX) in 2010.

Located in the southeast of Yegashefi, the Guji region is adjacent to Sidamo and Gaideo, an area with complex topographical changes such as towering mountains, highlands, plateaus, valleys and plains.

The geology of this area belongs to the nutrient-rich black soil (Vertisol), the depth of the soil is nearly two meters, and the average elevation is more than 1800 meters. The geographical characteristics create a significant temperature difference between day and night, so that the local has the local conditions to produce high-quality coffee. The biggest advantage of this place is that the soil vitality is maintained through the circulation of natural organic matter, using the withered leaves or litter of surrounding trees, plant residual roots and so on as natural fertilizer.

Sun NATURAL

Tanning can be said to be an ancient method of raw bean treatment. Qianjie Coffee, which comes from Guji, is sun-treated.

1. Screen the floating beans.

Pour the harvested coffee fruit into a large trough, and the ripe and full fruit will sink to the bottom of the water; the underdeveloped or overripe fruit will surface, and these floating beans need to be removed.

2. Sun drying

Then put the whole coffee fruit with meat belt on the bean drying farm to sun, naturally dry to about 12% of the water content, the time required is about two to four weeks, depending on the climate of the origin.

3. Shelling

The dried fruit will be naturally dried and the hard peel, pulp and sheepskin will be removed by a shelling machine, and the raw beans will appear.

Native species HERILOOM

This sunbathing Guji variety is native to Ethiopia.

It is called native species because there are so many varieties in Ethiopia. It is like the natural gene bank in 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 the sake of protection, so it is collectively called [Heirloom native species].

Baking analysis

When the furnace temperature reaches 175℃, the firepower is 130,130, the throttle is set up 3, and the temperature recovery point is 1mm. When the furnace temperature is 140℃, the throttle opens to 3.5and the firepower remains unchanged; when the furnace temperature is 155.6 ℃, the bean watch turns yellow, the grass smell disappears completely, and enters the dehydration stage. When the furnace temperature reaches 176℃, the firepower is adjusted to 110and 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. The sound of the explosion point starts to explode at the 8th hour, the throttle is adjusted to 4, and after the explosion, it is developed to turn into a coffee scent. 195 ℃.

Agtron bean color value is 63.7 (left), Agtron pink value is 76.9 (right), Roast Delta value is 13.2.

Sun Guji GUJI NATURAL

Country: Ethiopia

Producing area: Guji

Altitude: 1800-2100 m

Treatment: sun treatment

Variety: native species

Qianjie coffee cup test flavor: tropical fruit, litchi, citrus, cream, caramel

Qianjie coffee brewing scheme:

Cooking water temperature: 91 ℃ filter cup: V60 grindness: BG # 6S powder quantity: 15g powder / water ratio: 1:15 steaming water ratio: 1:2 steaming time: 30s

Flushing and cooking technique: three stages of water injection around the size of a coin

Cooking time: 1: 50 "- 2: 00"

Flavor description: the palate has a hint of flowers, sweet aromas of berries and raisins, soft acidity, tropical fruit aromas and sweet sugarcane.

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