Description of flavor and taste of Bansha coffee beans treated with Ethiopian Sidamo red honey

Ethiopian Sidamo Red Honey treats Bansha Coffee beans

Producing area: Bansa town, Sidamo, Ethiopia

Altitude: 2100m

Variety: Ethiopian native species

Treatment method: red honey treatment

Grade: G1

Production season: 2021

Coffee producing area

The Sidamo producing area is located in southern Ethiopia, extending to the districts of Arsi and Bale in the east and Gamogofa in the west. Sidamo coffee is cultivated at the altitude of 1400m-2000m. 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. Among them, the town of Bensa is located in the east of Sidamo, above sea level 1800m-2300m, the coffee flavor in this area will be more diverse, mostly manifested by the acidity of berries and citrus fruit tea.

Ethiopian native species Heirloom

As the birthplace of coffee, Ethiopia has a large number of coffee varieties, which can be said to be a treasure trove of coffee varieties, but variety identification is time-consuming and laborious, and most of them are planted by small farmers, so it is difficult to subdivide the varieties by mixed treatment after harvest. Therefore, the original species is used to summarize a variety of coffee varieties in Ethiopia, not an exact coffee variety.

Red honey treatment method Red Honey

Red honey treatment is one of the honey treatments, coffee fruit will be desized after harvest. The desizing process retains 70%, 75% of the pectin. Due to the retention of most of the pectin, if directly exposed to the sun, the sugar in the pectin is prone to excessive fermentation.

So coffee beans treated with red honey need to be dried in a shaded and ventilated shed, which usually takes 12-14 days. Finally, after testing the moisture content and fermentation degree, it will be stored in storage.

Qianjie baking suggestion

Due to the high water content of raw coffee beans in the new season, the water content of raw coffee beans will affect the temperature transfer during roasting, and coffee is prone to incomplete dehydration in the roasting process. At this time, the coffee beans may be ripe, but the bean core is still raw. In order to avoid entrapment, Qianjie recommends extending the dehydration time (that is, the time between the temperature recovery point and the yellowing point) when roasting Banza coffee beans, and in order to highlight the characteristics of red honey in dealing with sweetness, so the Qianjie baker appropriately extended the relay period (that is, the time between the turning yellow point and a burst point).

Description of cup test flavor

Suggestion on brewing coffee in Qianjie

Filter cup: V600001

Water temperature: 90-91 ℃

Powder content: 15g

Powder / water ratio: 1:15

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

Cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 2 minutes 39 minutes.