What are coffee beans in Huakui 6.0? The difference of Flavor characteristics between Sakui 5.0 and Sidamo Sakura Coffee

The well-known boutique coffee bean Huakui comes from the Guji producing area of Ethiopia, which originally belonged to the Sidamo producing area, but later became an independent coffee producing area because of its outstanding flavor, but many people still attributed the Huakui coffee bean to the Sidamo producing area. Qianjie has tried coffee beans from many coffee producing areas in Ethiopia, including Yega Xuefei, which is one of the two major boutique coffee producing areas alongside Sidamo.

The front street compared the coffee beans of Yega Xuefei and Sidamo, we can obviously taste their respective flavor characteristics, they are both Ethiopian beans, the most basic thing is that the acidity of the coffee beans is relatively bright, and the sour coffee beans tend to be citrus and lemon tonality, with a hint of jasmine, while the acid of Sidamo coffee beans is skewed towards strawberry jam and passion fruit, with a sense of cream.

The name "Sakuran" came from in 2017, the Ethiopian DW raw bean company sent their coffee beans to the TOH (the Taste Of Harvest) raw bean competition hosted by the African Coffee Association, and a sun batch from the "Buku Abel" processing plant won the TOH Ethiopia championship with its strong strawberry and cream aroma. At that time, this batch of raw beans was introduced by raw bean traders in Beijing. Because of the identity of the champion, they were given the name of "Sakuran".

In the same year, Li Jianfei from Beijing won the runner-up of the 2017 World Coffee Brewing Competition in China with this coffee, pushing the popularity of Sakuran again, because most of the players chose coffee beans in rosy summer, while Sakuran, a native species from Ethiopia, defeated many rosy summers that year. Won the second place of that year (although the second place can not be won only by the quality of Sakuran, but the good quality of Sakuran is also one of the factors to achieve a good ranking), so it is not difficult to imagine that this Sakuran is comparable to Rosa Coffee. Subsequently, DW added processing plants in Dimtu, the core production area of Hambella, namely "Buku Abel", "Buku Saysay", "Haro Soresa" and "Tirtiro Goye", with an annual output of about 1100 tons of coffee. In terms of planting areas and processing plants, only the sun-dried coffee beans from the "Buku Abel" processing plant can be called "Sakuran" in all these estates and treatment plants.

However, with the popularity of Sakuran in the Chinese market in recent years, DW in Humbera has expanded several times. The words "Sakuran X.0" are also used in subsequent years, such as Sakuran 2.0 in 2018 and Sakui 3.0 in 2019. Sakuran 6.0 in 2022. Because coffee is an agricultural product, the flavor of Huakui coffee beans varies slightly from year to year.

Guji producing area, which once belonged to the Sidamo producing area, has been independent into a new producing area by the Ethiopian Commodity Exchange (ECX) in 2010. The most famous coffee bean in Guji area is Sakui Coffee Bean. In 2017, TOH (Ethiopia National Taste of Harvest Competition) won the championship for its outstanding strawberry cream flavor. Now Sakui has developed to 5.0, Qianjie compared several batches of Sakui coffee beans, through the baking cup test, Qianjie found that 4.0 Sakuran flavor is very close to the original Sakuran, but the mellow thickness and afterrhyme are not as good as the original Sakuran in 2017. In 2021, Huakui 5.0 coffee beans tend to be rich in citrus and berries. The Guji producing area, located in the southeast of Yejasuffi, is an area with complex topographical changes such as towering mountains, 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 significant temperature difference between day and night created by geographical characteristics makes the local area have various local conditions for producing high-quality coffee.

Qianjie found that the flavor of the above two-year batches of Sakui coffee beans is very similar to that of the original Sakuran, but its mellow thickness and aftertaste are not as good as those of the original Sakuran in 2017, but surprisingly, we can sometimes identify the same raw beans from these two batches of raw beans. As for Huakui 3.1, in the cup test, Qianjie found that it was far from the original flavor of Sakui, but closer to the flavor of Rose Summer (not referring to the Rose Summer of Panama, but similar to the Rose Summer flavor of Rose Summer Village. These two are actually completely different styles of beans), Qianjie Coffee also confirmed this change from raw bean merchants. Huakui 6.0, which was originally scheduled to arrive in Hong Kong in April 2022, was delayed due to the epidemic. So let's first talk about Sakuran 5.0 in 2021. We will evaluate it when the new Sakuran 6.0 arrives in Hong Kong.

Qianjie Coffee Ethiopia Sakuran 5.0

Producing area: Guji producing area of Xidamo

Altitude: 2250-2350m

Variety: native species

Treatment method: sun treatment

The sun treatment of Huakui coffee beans during the annual coffee harvest and treatment season (December-January), the sugar content of coffee picked by currant farmers must reach more than 30 in order to start sun treatment. In the first two days of the sun, it is necessary to ensure the humidity of the coffee red fruit, so that its fructose is fully fermented. At the same time, the geographical location of the high altitude makes the temperature of the treatment plant drop to about 12 degrees Celsius at night, without excessive fermentation because of the high temperature. When the temperature is relatively high at noon, it will be shielded in time to prevent sunburn of coffee red fruit. In order to prevent sudden rain at night, it will be wrapped in thick plastic sheeting. In this way, the red coffee 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%, stopped the sun treatment, put it in sacks, put it into the warehouse under the natural conditions of 12-22 degrees Celsius and 45-55% humidity, and raised raw beans and further dehydration for about 50 days. When the moisture content of raw beans reaches about 11%, it is transported to the treatment plant for shelling and screening.

Qianjie coffee roasting parameters in order to highlight the flower and fruit tone and aroma of this coffee bean, Qianjie uses medium-shallow roasting. The aroma of coffee beans was retained by prolonging the dehydration period. 175 ℃ into the beans, 1:32 temperature return point 96.2 ℃, firepower 120, throttle 3 to heat up the boiler at a uniform speed. Reach the yellowing point in 6 minutes and enter the relay period, and the firepower rises to 140. Enter the explosion at 9:50, drop the beans in 1 minute and 40 seconds after the explosion, and the temperature is 196 ℃.

Qianjie Coffee summarizes the flavor of Hua Kui Cup in previous years: [Sakui G1] smooth, passion fruit, fermented wine, jackfruit, strawberry. [Sakuran 2.0] the overall taste is clean, berry aromas will be more obvious, and with nutty aromas, the taste will be richer. [Huakui 3.0] light strawberry jam, black tea, sweet aftertaste. [Sakui 3.1] Flower, cream, tropical fruit, caramel, sweet and lasting. [Huakui 4.0] citrus acid, berry juice fullness, lemon black tea, long-lasting sweetness.

[Huakui 5.0] citrus acidity, berry aroma and creamy taste.

Qianjie coffee brewing suggestion Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Cooking utensils: HARIO V60

Powder quantity: 15g powder

Proportion 1:15

Water temperature: 90 ℃

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%)

Technique 30 grams of water steaming for 30 seconds, direct central water injection to 125g, see powder bed and then water injection to 225g, see powder bed to remove the filter cup, the total extraction time is: 2:00. Flavor: sour citrus, full berry juice, lemon black tea, long-lasting sweetness.

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