Coffee flavor characteristics of Yega Shirley Tu, Ethiopia

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Ethiopia Natural Yirgacheffe Chelelektu G1)

Flavor description: raisins, dark berries, tropical fruits and caramel,

Country: Ethiopia (Ethiopia)

Producing area: Yirgacheffe (Kochere) producing area

Producer: Chelelektu processing plant, small local farmers in small towns

Variety: native species (Heirloom)

Grade: ECX highest level G1

Altitude: 1900 to 2km

Treatment: sun treatment

Suggested cooking method: hand flushing

Filter cup: V60

Water temperature: 88-90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG-6T (57% pass rate of Chinese standard No. 20 screen), that is, medium and fine grinding

Flushing and cooking technique: segmented extraction. Steam with 33 grams of water for 30 seconds, small water flow around the circle to 127 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 228 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 1 minute 39 per 58 ".

Flavor: dry fragrance exudes the aroma of melon seeds, with lemon, passion fruit, plum in the mouth, lemon freshness in the finish, soft and clean on the palate.