Yegashefi·Red Cherry Anaerobic Solarization Microbatch Coffee Features and Hand Brewing Advice

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Ye Jia Xuefei red cherry anaerobic solarization microbatch

Origin: Yega Xuefei

Altitude: 2050

Processing plant: Gauss processing plant

Variety: native species

Treatment: anaerobic solarization

This Yega Xuefei, DWD Garse processing plant adopts a new anaerobic solarization treatment, featuring high-altitude red cherries, 48 hours of anaerobic fermentation and more than 15 days of exquisite sun exposure, resulting in higher sweetness and richer flavor levels, fruity, floral, wine and spice flavors, bringing a new experience of high quality differentiation.

In order to highlight the flower and fruit aroma and sweetness of this bean, we recommend cooking:

Suggested cooking method: hand flushing

1. Filter cup: V60

2. Water temperature: 88-90 ℃

3. Degree of grinding: medium and fine grinding (BG 6m: the pass rate of Chinese standard No. 20 screen is 58%), that is, the thickness of white granulated sugar

4. Ratio of powder to water: 1:15

Extraction method: 15 grams of powder, steamed with 30 grams of water for 34 seconds, injection to 118 grams, continue to inject water to 227 grams when the water level is about to be exposed to the powder bed, and remove the filter cup when the water level is about to be exposed to the powder bed, the extraction time is 54 minutes.