Ethiopian Sidamo all Red Fruit 96 hours of anaerobic Solar Santavini Coffee beans
Front Street Coffee: Ethiopian Sidamo Santa Vini 74158 Coffee beans
Producing area: Sidamo
Processing station: DWD Santavini processing station
Altitude: 2050 m
Treatment method: full red fruit 96 hours anaerobic solarization
Flavor: citrus, pineapple, guava, red wine tail
DWD's Santa Vini processing plant is about 40 minutes from the town of Santa Vini. It is one of DWD's high-altitude processing stations (it can have a full 17 processing plants). If you have the opportunity to go to the Santa Veni processing plant, you will have the opportunity to see that farmers are processing the fresh all-red coffee fruit in large quantities, which stems from a "Red Cherry Project" in 2007. In 2007, Dutch raw bean merchants put forward the "Red Cherry Plan" in order to get better quality Ethiopian coffee beans. The Red Cherry Project means that coffee fruit needs to be picked manually instead of mechanically, and the picked fruit must be ripe. Mature coffee trees are red in color, while immature fruits are mostly cyan. Mechanically picked coffee is usually mixed with immature coffee fruit, which gives the brewed coffee a little negative taste.
Compared with the Gauss treatment station from DWD, Santa Veni has a drier climate and a lower average temperature, which makes the coffee fruit grow more slowly and absorb more abundant nutrients for a long time. After the coffee fruit is actually harvested, it will be sorted, and the selected qualified cherries will be put into a fermentation bucket and then injected with carbon dioxide to allow it to undergo anaerobic fermentation for 96 hours. When the fermentation is over, it will be placed on an elevated shelf for drying, and they will also be "turned over" regularly so that they can dry more evenly, and when the temperature is too high, they will be covered with sunshade to prevent them from being too dry. After drying for about 20-24 days, the moisture content can be reduced to 12% and then stored in storage.
Bean granules are in the middle, which is the "74158" species. "74" means the bean was found in 1974, and "158" is the number of the bean. I think most of the success of the 74158 breed is due to Ethiopia's COE, and the 96-hour anaerobic sun in Santa Vini is the winner of the race. The full name of COE is "Cup of Excellence". It is a national coffee and raw bean competition, which is held once a year and brings together excellent manors of all sizes in the country. The competition has a special restriction: flavor beans are strictly prohibited from participating in the competition. Because of this ban, big guys have more direct access to the high-quality natural flavor of the producing area.
Qianjie coffee brewing suggestion filter cup: V60 water temperature: 92 ℃ powder quantity: 15g powder water ratio: 1:15 Grinding degree: fine granulated sugar size (No. 20 sieve bowl sieve powder to 80%) fold the filter paper and stick with the filter cup, wet the filter paper with a small amount of water and make them fit better, pour out the water from the pot. Then pour in the coffee powder and gently pat to let the powder layer distribute evenly. The first stage is gently injected with 30 grams of water for steaming, the steaming time is 30 seconds, and the second stage is injected into about 135 grams of water to circle evenly and smoothly outward. Then wait for the coffee liquid to drop, drop to half, inject the last section of water to 225 grams, wait for the coffee to fall behind, the general total extraction time is about 2 minutes.
Grind dried incense: when it is ground into coffee powder, it can smell full ripe fruit and fermented aroma. Brewing flavor: high temperature: compared with the sun treatment of more fermented wine aroma, there is still full of pineapple, citrus and other tropical fruit flavor, the aftertaste is a warm red wine aroma, and mellow, full, is the most direct idea after drinking. The sobbing at medium and low temperatures has a soft acidity and some sweet guava.
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