Coffee beans: Ethiopian sidamo coffee beans Ruixing flower kui flavor Details

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Recently, Ruixing Coffee has re-launched an SOE series of Huaqui coffee beans from Ethiopia's Sidama region, which has been loved by many small partners. The Sidama region has attracted more and more attention from coffee lovers.

West Dharma Administrative Region is located in southern Ethiopia, bordering Kenya. Sidamo and Yirgacheffe, located in the administrative district, are arguably the main producing areas of Ethiopian fine coffee beans.

Sitama coffee is cultivated between 1400m and 2000m above sea level. The industry here is dominated by agriculture, and the main coffee growing area is located around the Great Rift Valley. Sidamo has developed rapidly in recent years and is an important coffee export distribution center.

The coffee flavor of Sidamo is very diverse, different soil types, microclimate and countless native coffee species, resulting in obvious differences and characteristics of coffee produced in each town. A comparison of Front Street coffee cups found that coffee beans from the Sidamo region usually have a rich fruity and smooth taste, much like tasting a glass of juice.

Although Yejia Shefei area belongs to Sidama, due to the natural geographical environment such as soil composition and water content, it has created its unique aroma and flavor, which is well known to the world's fine coffee industry. A comparison of the Front Street coffee cups reveals that beans from the Yerga Sheffield region usually have clean citric acid and a refreshing taste, much like a cup of citrus fruit tea.

Therefore, due to the unique taste of coffee beans from Yejia Xuefei, the market often hears the names of "Sidama" and "Yejia Xuefei" respectively. The coffee beans in the Yega Shefi region are famous for their unique flavor. The coffee beans in the Sidama region are famous for their sun-dried coffee beans from the buku Albe processing plant in the administrative region, which is what we call Huakui coffee beans.

Huakui coffee beans became famous because of the 2017 East African Harvest Flavor Competition TOH, where the buku Able processing plant's sun-dried coffee beans won the competition's sun-dried category with strong strawberry flavor, creamy smooth taste and just the right fermentation aroma and obvious sweetness.

In the same year, the award-winning batch of coffee beans was introduced into China by Chinese green beans merchants and named "Huakui", and then Li Jian, the runner-up in China in the 2017 World Coffee Brewing Competition, spent this batch of Huakui coffee beans, defeating many contestants who used Guixia coffee beans. Also from this year, Huakui coffee beans are well known to domestic coffee fans, and Sidamo production areas are gradually valued by the coffee industry.

Coffee beans from sidamo regions are usually treated with sun. After the coffee fruit is harvested, the original fruit will be placed in a hemp net rack, and the workers will take turns to stir it manually under the sun's exposure, so that the coffee beans are evenly heated. Finally, the beans will turn yellow-green in the sun. It is also the sugar concentration of the pulp and pectin in the middle of the sun drying process. The beans will also absorb the sugar, producing more sweetness and appropriate fermentation aroma.

Huakui coffee beans, on the other hand, can be called Huakui only if they meet the following conditions: Sidama Administrative Region-Guji Production Area-Hambela Sub-production Area-Sun-treated Ethiopian native species of Buku Albe Treatment Plant. Qianjie Coffee currently sells Huakui coffee beans, all meet the above conditions, you can rest assured to buy.

As a crop, coffee beans will be affected by the climate every year. After 2017, the strawberry cream feeling of Huakui coffee beans is not so strong, but you can still feel the elegant demeanour of Huakui coffee beans of that year. According to the cup test contrast of Qianjie coffee, the flavor performance of new season flower kui coffee beans is: passion fruit, strawberry, fermentation aroma, tea sense.

In order to preserve the unique fruit tonality of Huakui Coffee, Front Street Coffee uses a medium light roast. You can grind in fine (fine sugar size/China No.20 standard sieve screening rate 80%), 91 degrees Celsius water temperature, with V60 conical filter cup to enhance the sense of hierarchy, 15g coffee powder injected into 225g water.

The brewing method is as follows: steam with twice the amount of coffee powder, that is, 30 grams of water for 30 seconds, and the reason why the steaming process is needed is to allow the coffee powder to discharge the internal carbon dioxide gas, so that the latter extraction is more stable. Water is injected into the filter cup by small water flow in a circle until 125 grams, and then water is injected into the filter cup until 225 grams. After the water drops in the filter cup are finished, the filter cup is removed. The extraction time is 200 "from the beginning of water injection. Next, shake the whole cup of coffee evenly and pour it into the cup to taste it.