Introduction to the brewing method and flavor of sunny lim coffee beans
G3170 degree dehydration for 8 minutes, when it is basically green, it will be twisted to a maximum of 250 degrees (measured at more than 220 points), and then alarm the clock for 8 minutes.
Rushed to the kitchen 8 minutes later, it was a crackling burst of dense sound, decisively under the beans. Take the balcony and stick it out of the window to shake the temperature at minus 10 degrees to cool down. I couldn't stand the low temperature, so I just threw it on the balcony window and went back to the house to clean the oven. Then go back to get the beans and have completely cooled down. Try to blow off the silver skin and bag it.
4 hours hand brew a cup, taste smooth and mellow, slightly sour back sweet, as delicate as grease. The n aromas in the advertisement can not be drunk as always, and they are generally satisfied.
If there are professional roasting tools, it may be better to have coffee with a balanced flavor, with moderate acidity and excellent aroma. The overall texture shows multiple balance, complex sweater flavor, soft citrus, plum, sugar water, light wine aroma.
Beans have the shape of traditional Yega Xuefei, but the taste is close to the sun-dried beans in Central America. A more delicate sense of balance should be the most obvious feeling of drinking this bean. Compared with other sun-dried native species, the sour taste of this bean is obviously softer. At the same time, the excellent sweet taste and a little bit of just the right "bitter" taste, so as not to appear "light".
In the aroma performance, in addition to the flower and fruit rhyme produced by medium and shallow baking, it also has obvious caramel and cream flavor. I believe it will bring a little surprise to you who often drink the sun Yega.
Compared with the same degree of baking, Body is significantly higher than Aricha and Reko, which is similar to the taste of moderate Kenya.
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One of the leading coffee producing countries in Africa, the Robbs special coffee producing area of Uganda
The output is among the highest in Africa, accounting for more than 70% of its total exports, while Uganda is also the hometown and main producing area of Robes specialty coffee. In the 1960s, Ugandan coffee production remained at 3.5 million bags a year. By the mid-1980s, coffee production had dropped to 2.5 million bags a year, mainly for political reasons. But now coffee production is on the rise again, which is now about 30% a year.
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Malaba Coffee from Coffee producing areas in Southern Rwanda
Grows in southern Rwanda, about 12 km (7 miles) from the city of Butare and 150 km (93 miles) from the capital, Gejali. The plan began in the Malaba area of Butare province, but was taken over by a local government organization in 2006, which is now part of the Huye district of the southern province. Due to its proximity to the East African Rift Valley and the Neuenway Forest Mountains, the terrain is sloping and steep.
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