What are the flavor characteristics of Essex Flower Kui Coffee? a brief introduction to the characteristics of Sidamo Huakui coffee beans

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Qianjie Coffee-Sidamo Kuifa pressure pot brewing and sharing

Ethiopian coffee is highly rated in China, especially the Chinese people are particularly interested in and love the producing areas of Sidamo and Yirgacheffe in Ethiopia. Sidama province is located in the south of Ethiopia, with Arsi province in the north, Bale province in the east and Gamu Gofa province in the west.

The Ethiopian administrative region is divided into four grades, the order from big to small is Region, Zone, woreda and kebele. Most of the names of raw coffee beans are named according to this rule. For example, Sakui, which is located in the southeast of Yejia Sheffield in the Sidamo producing area, belongs to Oromia Region → Guji Zone Guji → Shakisso woreda Shakiso → Hambella Hambela.

Guji Guji Zone was established as an independent production area by ECX (Ethiopia Commodity Exchange) in 2010 because of its superior geographical location and cup flavor. Shaqisuo is the most attractive micro-producing area in the Guji producing area, which is located southeast of Yega Snow, with an average elevation of more than 1800 meters above sea level. Sakuran belongs to the single farm system (we first temporarily call it Single Farm Project, referred to as SFP). Sakui producing areas: Guji Guji, Shakisso,Hambella Humbela

Huakui

Coffee producing countries: Africa, Ethiopia

Coffee Manor: Gujimbela, buku able Manor

Coffee varieties: native species of Ethiopia

Production altitude: 2250-2350m

Grade: G1

Treatment: solarization (African drying bed)

Baking degree: shallow and medium baking

Parameters: grindability: BG 6S (47% pass rate of Chinese standard No. 20 screen), water temperature 90 ℃, ratio of powder to water 1:15

Technique: first pour 15 grams of powder into the kettle, directly pour water to 226 grams, stir 4 times so that the coffee powder is in full contact with hot water, soak to 3: 30, press down the pressure bar, completely pour out for 4 minutes.

Flavor: the palate is smooth and smells of orange peel oil, with citrus, almond, strawberry and jackfruit flavors on the palate, with almonds, cream and sandalwood in the middle, with obvious honey sweetness at the end. The overall sweetness is relatively high.

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