What varieties of Ethiopian coffee beans do you have? Is the hand-made champion coffee beans good?

Sidamo Huakui small seed species

Country of origin: Ethiopia

Producing area: Sidamo

Treatment: insolation

Variety: original species

Altitude: 2200 m

Baking degree: medium and shallow baking

It is recommended that the gram weight of hand-brewed coffee recommended by SCA should be 15g coffee powder 90 degrees to 91 degrees hot water 225ml and the ratio of water to powder at 1:15.

Well-known boutique coffee beans Huakui coffee beans come from the Guji producing area of Ethiopia, which originally belonged to the Sidamo producing area, but later because of its outstanding flavor.

It has become an independent coffee producing area, but many people still attribute Sakui coffee beans to the Sidamo producing area. Qianjie has tried coffee beans from many coffee producing areas in Ethiopia.

Among them is Yega Xuefei, which is tied with Sidamo in Ethiopia's two major boutique coffee producing areas. Comparing the coffee beans of Yega Xuefei and Sidamo in the front street, we can obviously taste their respective flavor characteristics.

They are all Ethiopian beans, and the most basic thing is that the acidity of the fruit is relatively bright. The acidity of Yejassefi coffee beans tends to the tonality of citrus and lemon, with a hint of jasmine.

The sour Sidamo coffee beans tend to be strawberry jam, passion fruit, and a little creamy.

The Guji producing area, which once belonged to the Sidamo producing area, has been independent into a new producing area by the Ethiopian Commodity Exchange (ECX) in 2010.

The most famous coffee bean in Guji producing area is Sakui coffee bean, which will be TOH (Ethiopia National Taste of Harvest Competition) in 2017.

With its outstanding strawberry cream flavor, the well-deserved Sakuran.

Sakui X.0 is named according to the year, so when you see Sakui 3.0, you know it's 2019 coffee beans, and you see Sakui 4.0.

I knew the coffee beans for the 2020 season. In addition to the rule of year, Sakui coffee in 2017 is only sun-dried coffee beans processed by the "Buku Aebl" processing plant.

On the other hand, DW has expanded its processing plant year by year, as well as increased production. There is also an obvious difference between its flavor and that of Sakuran in 2017.

Strictly speaking, only the sun-cured coffee beans treated by the "Buku Abel" processing plant can be called Sakuran coffee beans.

The flavor and aroma of Xiaogui are very familiar with those of Sakuran in 2017. At the beginning, Qianjie drank similar flavor to 17-year-old Sakuran in 2018 and 2019.

But in the alcohol thickness and afterrhyme is not as good as 17 years of Sakuran. Qianjie found that the main source of the aroma of Sakui in 2017 is that there are some very small varieties of Sakui coffee beans.

Similar small grains of coffee were found in Sakuran in 2018 and 2019. Starting from 2020, the processing plant will deal with the small grain Sakuran independently again.

Therefore, Xiao Grain Sakuran does not belong to the [X.0] series. Since 2020, DW has separately treated small seed varieties to form small grain Sakuran coffee beans.

Small Sakuran in the cup test is reflected in: cream strawberries, citrus, passion fruit, fermented wine.