Brewing scheme of coffee beans treated by anaerobic fermentation in the Ruwenzori Mountains, Uganda, Africa

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Qianjie mentioned Uganda, a "little shy" coffee producer, and learned about coffee beans in Uganda's Aigang Mountain area. In this article, Qianjie continues to talk about Uganda's boutique coffee producing area, the Ruwenzori Mountains.

Uganda

Uganda

Uganda is located at the source of the Nile, a landlocked country off the sea in Africa, with fertile land, volcanic soil in both East and West, abundant rainfall, and two bumper harvests in some areas: April to June and October to February. Qianjie believes that Ugandan coffee has black plum, ripe fruit, full juice and full-bodied and solid taste.

Uganda has dense green forests, lakes, wetlands and rich rivers. Coffee is the largest crop in Uganda. About 500000 coffee farms are engaged in coffee-related agriculture, accounting for 25% of the total population. Coffee trees are mostly robusta coffee trees, which account for about 94% of coffee cultivation in Uganda, and only 6% are traditional Arabica trees. These rare coffee beans grow in tropical rain forests, and most of them are exported to countries around the world.

Ruwenzori Mountains

Mt Rwenzori

The Ruwenzori Mountains is one of the few mountains on the African continent covered with permanent snow and ice. The climate varies with the height and orientation of the mountain, and the south slope is about 2500 meters high, which is relatively humid and has the most precipitation. The daily temperature obviously varies from 15 ℃ to 21 ℃. The top of the mountain is shrouded in mist all the year round.

The local Bukonzo people live in these mountains and have been farming in this area for hundreds of years. The mountain area has fertile soil and good climatic conditions, which is very suitable for coffee cultivation. Coffee grows on the slopes of Masra at an altitude of 1500-2300 m. The nitrogen-rich soil in the volcano creates a very suitable soil for coffee.

Qianjie Coffee-anaerobic Sun-dried Coffee beans in the Ruwenzori Mountains, Uganda

Country: Uganda

Producing area: Ruwenzori Mountains

Altitude: 1600-1800 m

Treatment method: anaerobic treatment of solarization

Variety: SL14&SL28

Anaerobic fermentation solarization

Anaerobic Fermentation Natural

The rich water sources of rivers in Uganda make it possible for coffee beans to be washed and treated in the country's producing areas. Due to the stable climatic conditions, coffee beans will be tanned in small quantities in Ugandan coffee producing areas. The coffee beans obtained from Qianjie Coffee are treated by anaerobic fermentation and solarization, which is one of the rare treatments in the producing areas of the country.

Anaerobic fermentation in the sun, is to do the whole coffee berry anaerobic fermentation, and then do the sun treatment. Basically, the anaerobic process makes coffee more uniform and easier to monitor, while the aerobic process is more complex and harder to monitor. In an anaerobic environment, the decomposition rate of pectin sugar is slowed down, and the ph value decreases more slowly, prolonging the fermentation time, thus developing a better sweetness and a more balanced flavor. The temperature controlled by anaerobic fermentation must be lower than 10-15 degrees Celsius. Coffee beans should be fermented for three days without oxygen in a closed and clean stainless steel fermentation container. And put it on the scaffolding for sun treatment.

Coffee variety

SL14&SL28

Qianjie Coffee is made up of SL14 and SL28, both of which are very common varieties in Uganda! The SL variety comes from the development and selection of Scott Lab. Kenyan coffee is world-famous for SL28 and SL34, so the Ugandan government vigorously promotes and distributes SL seeds to farmers.

Among them, SL14 not only has good flavor and drought resistance, but also can be harvested after planting for two years, which meets the needs of farmers. Raw beans look different in size, yellowish green in color, and smell like grass.

Suggestion on coffee baking in Qianjie

Qianjie bakers use Yang family 800 semi-direct fire, the amount of beans: 480g. The furnace temperature is 160℃ and the firepower is 100. the throttle is open to 4 at 140℃, and the firepower remains unchanged; when the furnace temperature is 144.7 ℃, the bean meter turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When the furnace temperature reaches 166℃, the firepower is adjusted to 80, and the throttle remains unchanged.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point, until the sound of the explosion point starts to explode, and the throttle opens to 5. After an explosion, the development of a cup of bread 39 leaves 45198 ℃ into the pot.

Coffee cup test record of Qianjie

Qianjie coffee will be tested 8 hours after each round of beans, using the 200ml standard cup test bowl, using the No. 20 standard sieve pass rate of 70% Mel 75% grinding degree, powder amount of 11g. The water quality TDS is 120ppm and the water temperature is 94 degrees Celsius. First grind and smell the dried incense, then fill the bowl with water. Confirm the wet incense, break the residue and pick up the residue after 4 minutes to taste the flavor.

Dry incense: fermented incense

Wet fragrance: preserved fruit

Flavor: cocoa, cream, licorice, preserved fruit

Experience of brewing coffee in Qianjie

Filter cup: V600001

Powder content: 15g

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (BG 6m: 80% pass rate of Chinese standard No. 20 screen)

Qianjie coffee brewing technique: segmented extraction. Steam with 35 grams of water for 25 seconds, circle water injection to 130 grams, continue water injection to 227 grams when the water level is about to be exposed, and remove the filter cup when the water level is about to expose the powder bed. (the time of steaming starts) the extraction time is 1: 39: 55.

Cooking flavor: it smells with a hint of fermented aroma, with cocoa, cream, peanuts and soft acidity.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925