Description of Flavor of washed Coffee beans in Clara Manor, Ecuador introduction of Bourbon Sidra varieties

At the 2019 World Barista Competition, South Korean barista Chun Cho-yeon Jooyen Jeon beat Rose Xia to win the world championship with a coffee bean from Ecuador. Therefore, "Hope claw Sidra" coffee beans began to receive everyone's attention.

In 2022, Anthony Douglas also won the world baristas competition with coffee beans. It makes people more curious about who this coffee bean is.

Qianjie found that Xi Zao Sidra is a variety of coffee, which was bred by the coffee research center of Ecuador in the 1990s by crossing the imported iron pickup with the local red bourbon. Due to the excellent flavor performance, small-scale commercial cultivation was started for research. The coffee beans used by Quan Zhouyan come from one of the commercial coffee farms-Clara Luz.

Clara Luz Clara Manor, built in 2014 on the plateau of the Loha region, is surrounded by two rivers with a mild climate and a rich ecosystem, making it ideal for growing coffee and won second place in the Ecuadorian Coffee Competition in 2018.

Sidra coffee is not common in the world, but it is one of the main varieties of Ecuadorian coffee. Because in the past few years, after being chosen as the participating bean by the baristas of various competitions, Sidra has gradually become well known. In the 2019 World Barista Competition, Sidra beat many Geisha and helped the Korean little sister win the world championship. It is undeniable that this is a coffee variety with excellent flavor, and recent research data also show that Sidra has the same characteristics of Ethiopian native varieties as Rosa. Therefore, some scholars believe that the coffee is the result of hybridization between the native variety from Ethiopia and the local bourbon species.

The flavor of Xi Jao Coffee is very excellent. In the cup test, it has moderate acidity, red apple, apricot and jam-like sweetness.

Origin: Ecuador 🇪🇨 Ecuador production area: Loha Province Loja Manor: Clara Manor Finca Clara Luz growers: Sebio small farmers Serbio Gonzales altitude: 1720m production season: 2022 varieties: Bourbon&Sidra raw bean treatment: washed Washed baking degree: medium flavor: cherry apricot dried brown sugar jam

The suggestion of brewing in the front street

Powder content: 15g

Proportion: 1:15

Degree of grinding: medium grinding (pass rate of No. 20 screen 75%)

Water temperature: 90 degrees

Technique: three-stage style

First, the 30ml was injected into the steam for 30 seconds, and then the water of 120ml was injected into the circle in the center of the second stage. When the water level dropped to 1pm 2, 75ml was injected by the same method, and the total extraction time was 2 minutes.

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