How about the flavor of Sunlight 74158 at Sidamo Banshaha Mathieu Processing Factory in Ethiopia? 74158 Share the proportion of coffee brewing parameters!

Speaking of Bansa, many people may think of the first thing they think of is the unspeakable Cantonese herbal tea, but Bansa in the coffee circle is actually the name of a production area and is also the southeast of Sidamo in Ethiopia. A small town. The quality of the coffee produced there can be said to be notoriously high. For example, the ALO and Elto coffees that have been in flames in the past two years all come from this production area. The coffee that Qianjie wants to share today is Sunlight 74158 from the Hathiu Processing Plant in the Bansa region. The excellent terroir, exquisite processing, and excellent variety make this bean's flavor unusual. When Qianjie's heart was grinding it, it was firmly captured by the dry fragrance it emitted. It was really a very good bean ~

Hamasho Processing Plant The Hamasho Processing Plant is located in the village of Hamasho in the north of Bansa Town. In Sidamo, Hamasho means "snake", which symbolizes strength and spirit locally. Like many other producing areas in Ethiopia, coffee production here mainly comes from smallholder farming. Due to the unique coffee growing environment in the local area, the coffee produced there has a quality that cannot be underestimated. Especially after the Hathiu Processing Plant cooperated with Daye Bensa Coffee, the quality of the coffee produced has risen to a new level.

Daye Bensa Coffee is a very well-known local coffee trader. The company was founded in 1996 and enjoys a reputation in the industry for its extremely high-quality coffee beans. At present, the company is carrying out in-depth cooperation with dozens of local coffee processing plants and thousands of coffee farmers. They not only produce high-quality green coffee beans, but also provide technical guidance to coffee farmers, thereby improving the quality and commercialization of coffee. Qianjie mentioned when introducing Elto Coffee that Eliyas, the founder of Elto Coffee, worked as an operations manager at Daye Bensa, where he learned a lot about raw coffee beans and met his wife Atiklit Dejene.

That being said, after cooperating with Daye Bensa, the quality of the coffee beans produced by the Hamaw Processing Plant has indeed risen to a new level. With its excellent quality and unique flavor, the Hamaw Processing Plant has become Ethiopia. A permanent player on the winning list of beans events, and the coffee beans it produces have also become a popular choice for many coffee lovers. In terms of planting varieties, the coffee produced by the Haasu Processing Plant is mainly based on the 74 series of disease-resistant varieties released by JARC (Gemma Agricultural Research Center). For example, the variety of Haasu coffee purchased on Qianjie this time is 74158 in the 74 series.

It can be seen that this bean does not have the same uneven size and appearance as the previous Ethiopian beans. They are similar in size, mini and round, with a mesh number of about 10 to 12 meshes. Such a uniform appearance is not only due to the single variety, but also due to the rigorous handling method of the Hamau treatment plant. In order to control the quality of raw beans, the coffee beans processed by Hathiu Processing Plant are all from ripe and fully red coffee cherries, and they will use different post-processing treatments to perfectly display each batch. Coffee flavor.

The 74158 that Qianjie bought this time was sun-treated! Before the official start of sun exposure, the workers will re-screen the whole red fruits harvested by the farmers to screen out those fresh fruits that are over-ripe and under-ripe, and then start sun exposure.

Although the sun treatment is very simple, you only need to lay the coffee beans on a drying bed to dry them. However, if you want to stabilize the quality, workers need to diligently flip the coffee cherries on the drying bed to make the coffee cherries dry. The degree is similar, while avoiding the growth of mold. The whole process will last for 2 to 3 weeks. When the moisture content of the coffee cherries drops to a certain level, they can be transported to the warehouse to be shelled, and then wait for export. In order to perfectly present the excellent flavor of this coffee bean, medium and light baking is naturally the most preferred, so Qianjie used several different medium and light baking curves to bake it. Finally, through cup testing, the best was selected. Baking curve for future production ~

Ethiopia·Hamasu Processing Plant Sun Treatment 74158 Production Area: Ethiopia·Bansa Production Area Processing Plant: Hamasu Processing Plant Elevation: 1920~2020 meters Processing Method: Sun-treated Variety: 74158 Flavor: Strawberry, floral fragrance, guava, sweet orange, honey, green pepper

As Qian Jie mentioned at the beginning, this Hathiu 74158 already exudes an attractive dry aroma when ground. We can clearly smell some sweet aromas similar to perfumes of lemon, strawberry, and star fruit. So Qianjie couldn't wait to start brewing, because it was a medium and light roasted coffee bean, so Qianjie used the parameters of the medium and light beans here to brew it. You can refer to it: powder amount 15g, powder and water ratio 1:15, water temperature 92°C, grinding degree 75%~80% of the sieve rate of No. 20, and extraction time 2 minutes.

As soon as the coffee entered the entrance, Qianjie tasted the very obvious sweet aroma of strawberries, carambola and green grapes. Then, the faint floral fragrance gradually emerged, and finally ended with the end of oolong tea. As the temperature dropped slightly, the sweetness of the coffee increased instead of decreasing. At this time, I went to taste Qianjie and felt the high-sweet flavors of guava and sweet orange. The overall taste of the coffee is mainly sweet and supplemented by acid. It has a light taste and long-lasting fragrance. It is rich in layers and feels very comfortable at the same time. It is a coffee bean that surprises Qianjie ~

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