Carbon dioxide impregnation method Huakui coffee tastes good? Water washing carbon dioxide impregnation treatment
In 2017, Ethiopia's DW Raw Bean Company sent their coffee beans to TOH (the Taste Of Harvest), a competition hosted by the African Coffee Association, and the tanning batch won the championship of TOH Ethiopia. This batch of raw beans was introduced by Hongshun International, a raw bean trader in Beijing, and was named "Sakuran" because of its identity as a champion.
In the following 2017 and 2018, DW's sales team began to promote the coffee in China, while the Hambella they sold to China, roasters and consumers still used to call the coffee by the name "Sakuran".
When it is dry, it has a white floral scent like wild ginger, but when it is wet, it turns into a red floral rose. The first mouthful has the acidity of citrus lemon, the second mouthful has the tone of sun berries, and it has sweetness and body beyond ordinary water washing.
Sasa, champion of the 2015 World barista Competition, used an innovative fermentation treatment, named water washing carbon dioxide impregnation. Today in 2018, some estates are more involved in this treatment technology. Injecting carbon dioxide into the water will greatly eliminate oxygen, thus reducing the decomposition of sugar in the pectin layer, and the change in pH will also be greatly reduced, so it can reduce the production of alcohol acidity. Will not develop a sense of dryness and acetic acid irritating acidity, can get more sweet feeling.
Houyun does not produce too much alcohol like many hypoxic fermentation, so that the fermented taste of alcohol affects the taste of the whole cup of coffee.
- Prev
Honduran coffee Honduran coffee beans taste characteristics of Honduran coffee beans
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) for mild-toned Central American coffee, Honduras is one of the distinctive styles and colorful tones, although the coffee industry develops relatively late, it is powerful, with not only high output, high sweetness, but also fruity and low acidity, but also feeds a number of loyal followers.
- Next
What are the characteristics of Peruvian coffee Peru? Peruvian coffee cooperative introduces Peruvian coffee flavor
Peru is dominated by small farmers. Each small farmer has less than two hectares of land and produces about 3000 pounds of coffee per hectare. Peruvian coffee is planted in high altitude areas, mainly Arabica varieties. Under the slow mature growth, the density of beans here is higher, and the flavor changes a lot. Among them, the highest altitude, Peru's most important coffee producing area is: cha Mayou C.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?