What are the special characteristics of Sidamo Sakuran Coffee? introduction to the flavor characteristics of Essex Sakui coffee

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

Introduction to the Flavor characteristics of Qianjie Coffee-Sidama Sakuran

In 2017, the Ethiopian 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, in the capacity of the champion, is named "Sakuran".

Huakui Coffee, located in Hambella, Humbera is located in GUJI, the largest coffee producing area in Ethiopia, and the administration belongs to the state of Oromia. Hambella is the highest coffee-producing area in Ethiopia (Harrar is the highest in Ethiopia), facing the west and kochore across the mountain, and to the east and south, respectively, to the shakiso,Uraga and Kerchaz producing areas of Guji.

At present, there are about 20 processing plants of various sizes in Hambella producing areas. Dimtu, the core production area of Hambella of DW Company, has four manor processing plants, namely "Buku abel", "Buku saysay", "Haro soresa" and "Tirtiro Goye".

"good coffee is hard to come by": in the mountains above 2000 meters above sea level

Most of the coffee farms in Ethiopia are still in the original state, and the local farmers just go to the mountains to pick, choosing only all red fruits, fully ripe coffee cherries, all manual picking, African scaffolding to dry, limit the thickness of the fruit layer and turn it 24 hours a day, to ensure uniform sun exposure and ventilation, and to more accurately grasp the degree of fermentation. most local treatment plants also use the original sun treatment. According to experience, fermentation and drying, so the quality is very unstable.

Red brown organic soil, annual rainfall more than 1200mm, altitude, temperature difference between day and night, manual picking of pure red fruit and low temperature fermentation under the unique natural environment of the manor. The plots where red fruits are harvested are more concentrated, and the new treatment fields are closer, which can ensure that red fruits can be collected and disposed of as quickly as possible. The whole treatment process is only managed more finely under the guidance of scientific measuring instruments, and there is no improved process that "breaks the tradition". The red fructose content is more than 21 before the sun treatment begins, so the sweetness is quite high.

[Sidamo Sakuran] was soaked at 9 o'clock last night and filtered out at 9 o'clock this morning. The maximum ratio of powder to water [1:12] was 4: 02 ", [1:10] 3: 32, [1:8] 2: 46".

[powder / water ratio 1:8 | 30g powder: 240g water]

Flavor: lemon, sauce, passion fruit, plum, Huigan has caramel, honey, strong smell of fermented wine. The overall taste is relatively full-bodied, the acidity is obvious, and the finish is long.

END