Coffee review

Do you know what Coffee Sakuran means? What's the story of Hua Kui Coffee?

Published: 2024-09-20 Author: World Gafei
Last Updated: 2024/09/20, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie introduction: Sakui coffee also has rich passion fruit, peach, berries and other characteristics, the taste is delicious, unforgettable after trying. Only the sun-tanned coffee beans produced by Buku Abel in Hambella are the real Sakuran, which is currently produced in Hambella.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie introduction: Huakui Coffee

"Huakui" also has a wealth of passion fruit, peach, berries and other features, the taste is wonderful, unforgettable after trying.

Only the sun-tanned coffee beans produced by "Buku Abel" in Hambella production area is the real Sakuran. At present, there are nearly 20 processing plants in Hambella production area. Among all the manors and processing plants, only the sun-tanned coffee from Buku Abel Manor is what we call this Sakuran.

Buku Abel is a small village surrounded by mountains on the African continent at an altitude of 2280 meters. December is its coffee harvest season. Whenever the mountains are covered with red and mature coffee cherry, the village is neatly arranged on African tanning beds. This is where "Sakuran" deals with.

All the coffee trees in Buku Abel Manor are planted at an altitude of 2250 to 2350 meters above the hillside. The red fructose picked by farmers does not begin to be treated in the sun until the sugar content is more than 30. The humidity of the red fruit needs to be ensured in the first two days of the sun, so that it has time to fully ferment. At night, the temperature here will drop to about 12 degrees, which ensures that the red fruit will not be overfermented.

After 18 days of sun treatment, the peel and pulp have been completely dehydrated, and we can easily get the coffee raw beans inside. Pack the raw beans and put them in a warehouse with 12-22 degrees Celsius and 45-55% humidity. After about 50 days of bean cultivation and further dehydration, shelling and screening are carried out when the moisture content reaches about 11% for formal market sale.

Country: Ethiopia

Coffee Manor: Guji Guji producing area, Hambella Wamena area, Dimtu Village, Buku able Manor

Altitude: 2250-2350 m

Treatment method: Natural solarization

Variety: Heirloom (Essel native bean)

Cup test flavor: passion fruit, rose flavor, strawberry jam, sweet and sour berries, peach pulp, black tea tail rhyme

Honor: win the 2016/2017Ethiopia National Taste of Harvest competition championship

END

0