Flavor and taste characteristics and producing area information of Xidamo Huakui coffee beans the difference between Sakui and Yega Xuefei

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Sidamo Sakuran Coffee is a native variety of Ethiopia, famous for its explosive aroma and sweetness, and its taste is very recognizable. It has won the honor of the first place in the Ethiopian International Coffee Cup to produce sun beans in 2017, and this batch of raw beans was named Sakuran in the capacity of champion. In the harvest season (December-January), its unique growth environment and natural climate create the unique flavor of Huakui.

This Sidamo Sakuran only chooses all red fruit, fully ripe coffee cherries, all manual picking, African scaffolding to air, sugar content more than 21 before starting sun treatment, 24-hour uninterrupted regular turn, to ensure uniform sun and ventilation, coupled with low-temperature fermentation for 21 days (usually more than ten days in the sun), more accurate grasp of the degree of fermentation, so the sweetness is quite high. After cup testing and hand-flushing debugging, the wet fragrance has a strong aroma of wine and flowers, which is like drinking a cup of strawberry fruit tea.

Qianjie coffee was determined by cup test that the flavor of Huakui coffee beans was as follows: strawberry, red wine, peach, cherry, berry sour and sweet, rose aroma, good aftertaste, red wine fermentation flavor accompanied by tropical fruit sweetness.

Information about the origin of Sidamo

Sidamo coffee is cultivated between 1400m-2000m above sea level. The industry here is dominated by agriculture, and the main growing area of coffee is around the Great Rift Valley (Great Rift Valley) of East Africa. Sidamo has developed rapidly in recent years and is an important distribution center for coffee export. The coffee flavor of Sidamo is very diverse, and the different soil types, microclimate and countless native coffee species make the coffee produced in each town have obvious differences and characteristics.

Coffee beans in the Sidamo area are usually treated in the sun, which increases the layering of the coffee bean flavor, making it more fruity and smoother than the average bean.

Grading of Sidamo raw beans (according to the amount of defects in every 300g raw beans)

Grade

Number of defective beans (per 300g)

Grade11-3

Grade2

4-12

Grade3

13-25

Grade4

26-45

Grade5

46-90

Before the emergence of the Ethiopian Commodity Exchange (Ethiopia Commodity Exchange referred to as ECX), Ethiopia's coffee export grade was established by the CLU Department of the Ministry of Agriculture (Cupping and Liquoring Unit), which mainly graded coffee raw beans according to the number of defective beans in 300g, as shown in the table below. General washing treatment is G1-G2, due to the technical problems of sun treatment at that time, the number of defects of raw sun beans is relatively large, generally G3-G5, with the improvement of sun treatment technology, now the sun beans can also reach the G1-G2 level. Among them, boutique and commerce are aimed at the export international market. ECX divides coffee raw beans into nine grades according to the total score of physical attribute characteristics and cup test flavor characteristics, of which the physical feature score accounts for 40% and the cup test mass score accounts for 60%. Physical characteristics (40%): washing treatment: number of defects (20%), appearance size (10%), color (5%), odor (5%) non-washing treatment: number of defects (30%), odor (10%)

Grade

Washing / non-washing fraction

Grade1

91-100

Grade2

81-90

Grade3

71-80

Grade4

63-70

Grade5

58-62

Grade6

50-70

Grade7

40-49

Grade8

31-39

Grade9

20-30

Then, the G1-G3 was tested again according to the SCAA standard, and its flavor properties were evaluated in more detail, and the G1 and G2 with no less than 85 points were rated as Q1; the G1 and G2 G3 between 80 and 85 were rated as Q2; all G1 G2 G3 with less than 80 points were rated as G3; Q1 and Q2 were classified as boutique grade export. G4-G9 remains unchanged and is classified as commercial grade export together with G3.

Sidamo coffee treatment

Washing coffee consists of the following steps: bean selection, pulp removal, hair alcohol, water washing, drying, shelling, selection and classification. The ripe coffee fruit is selected by soaking and screening. After mechanical peeling, the mature coffee fruit is either fermented in a fermentation tank, and the pectin is removed by making use of the bacteria 'ability to decompose the colloid, or a more powerful machine is used to brush all the colloids off the surface of the raw coffee bean. After washing, dry the coffee beans or dry the coffee beans with the help of a dryer to reduce the moisture content to about 12%. The coffee treated by washing has the advantages of clear flavor, obvious acidity, good cleanliness, moderate touch and the most consistent quality of raw beans.

Sun treatment is the oldest method for the treatment of coffee beans, which is also known as "natural drying". In this method, coffee beans are directly exposed to the sun for as long as 27-30 days. in the process of drying coffee, it is worth noting that excessive sun exposure will cause coffee beans to break up and lead to bad beans, although the operation process is relatively simple, but the sun-treated coffee beans do not look good. Therefore, it is unpopular. Different from the clean flavor of water washing, sun-dried coffee beans are more complex and have outstanding comprehensive flavor. The biggest difference between water washing and sun treatment is that the sun treatment lacks two processes of removing floating beans in large water tank and pulp filter to remove immature fruit, so the rate of defective beans in sun treatment is higher. Next, let's take a look at the different coffee beans of Front Street Coffee Sidamo.

Ethiopian Sidamo Alsi coffee beans

Region: Arsi;Sidamo

Altitude: 1900-2200m

Variety: original species

Processing: insolation

Cooking flavor: berry, honey, plum, nectarine, mango, juice-like taste

Ethiopian Sidamo Huakui coffee beans

Region: Guji;Sidamo

Processing plant: Buku Albe

Altitude: 2250-2350m

Variety: original species

Processing: insolation

Cooking flavor: Jasmine, fermented wine, berries, jasmine and other fruit flavors.

Qianjie Coffee Sidamo Coffee Bean hand-brewing suggestion

Filter cup: V60 water temperature: 90-91 ℃ powder / water ratio: 1:15 grind degree: medium fine grinding (fine sugar size / China 20 standard sieve 80%)

Segmented extraction of Qianjie Coffee

Steam for 30 seconds with water with twice the amount of powder, separate the small flow when injecting water around the circle to 125 grams, continue to inject water to 225 grams when the water level is about to be exposed to the powder bed, remove the filter cup after all the injected water passes through the coffee particles, and the extraction time is about two minutes.