What is the Ethiopian West Dharma Flower 3.0 batch? Huakui 3.0 Coffee Flavor Characteristics

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Huakui 2.0 coffee is a favorite bean in Qianjie, not because it is the raw bean of the champion, what only cares about quality is our dedication to fine coffee. No matter what the competition evaluation of the champion is, Qianjie must also pass the test of beans! This bean has very rich aromas of tropical fruits, such as jackfruit, passion fruit, berries and so on. The acidity is soft and healthy, solid is not full; the palate has a moderate mellow thickness, smooth and clean without miscellaneous flavor, and the feedback is brown sugar-like sweetness, long and lasting. This is Qianjie's impression of Sakuran, and what kind of outstanding performance will Sakui 3.0 have this time?

Production area introduction

Buku Able refers to coffee and berry collection stations located in different parts of the farm. Hambela is located on the border between the Sidama and Guji areas in southern Ethiopia. Over the past 20 years, regional boundaries have been redrawn several times, and the names of regions and communities have changed many times (complicated by non-standardized transliteration of local languages). Before 1995, the area where the farm was located was part of the Sidamo area, while the Guji district was created in 2002 due to the division of neighboring areas. Guji is located in Ethiopia's largest and most populous ethnic minority areas.

From Buku Able Manor, located in Hambella in Guji, Ethiopia's largest coffee producing region. Only the sun-tanned coffee beans produced by Buku Able manor and processing plant can be called "Sakuran". The coffee trees in the manor are located at a higher altitude, and the picked red fruits have sugar content requirements. Because of its high experience in raw bean processing, Buku Able Manor, which is good at solarization, has rigid data requirements for every aspect of solarization. After the coffee berries at the Bucu treatment station are dried, the seeds are separated from the pulp. This method of tanning, which has been used for thousands of years, is also the spiritual source of this traditional method in Ethiopia, and is regarded as a relatively minority method of cleaning coffee fruits there. By contrast, a more modern method is to use "water washing" to deal with coffee fruits. The natural handling of coffee means that the acidity of the coffee is reduced and the taste is smoother.

The difference between Sakui 2.0 and Sakui 3.0

Huakui 2.0, Shanquan treatment plant, the berry sugar content reached 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, and more accurate grasp of the fermentation degree. Compared with the local hybrid "Sakui" in 2018, "Sakui 3.0" has a more consistent bean shape and is handled more cleanly. After cup test evaluation, 2019 "Sakuran 3.0" 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, the moisture content of raw coffee beans decreased to about 13%. Stop the sun treatment and put it in sacks at 12-22 degrees Celsius and humidity 40-50.

Coffee bean treatment

The method of sun treatment is to remove the ripe coffee berries and semi-ripe coffee berries that have sunk into the bottom of the sink and spread them in the bean drying farm for sun drying. The sun drying time depends on the climate, and the water content of coffee berries can be reduced to 12% in about 2-4 weeks. Remove the dried pulp and sheepskin from the sun-dried coffee berries and remove the coffee beans. The common characteristic of sun-treated coffee is high sweetness, coffee beans absorb most of the sugar in the flesh during exposure, and the taste of coffee is mellow, increasing fruit flavor. for example, with aromas of ripe strawberries, blueberries or tropical ripe fruits. However, sun treatment is also easy to destroy the quality of coffee and produce many uncomfortable negative flavors, such as soil, fermented taste, wild taste, etc., because the coffee is on the ground and completely open in the surrounding environment. There are a lot of uncertainties.

Raw bean analysis

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 fragrance of the general 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.

Suggestion on coffee baking in Qianjie

Test the flavor by cup

Name: Huakui 3.0

Producing area: Gujimbela producing area of Sidamo

Processing plant: Booku BUKU

Altitude: 2200-2350m

Variety: original species (Heirloom)

Processing method: sun treatment, scaffolding to dry

Qianjie coffee brewing recommended brewing utensils: HARIO V60 parameters: 15g powder / 1 15tick 90 ℃ / grindability: medium and fine grinding (57% pass rate of Chinese standard No. 20 sieve)

Steaming 30 grams of water for 30 seconds, directly injecting water into the center to 125 grams, then injecting water to 225 grams after seeing the powder bed, seeing the powder bed to remove the filter cup, the total extraction time is: 2: 00 ".

Flavor: from high temperature 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 and strong layered flavor. Long and lasting.