Introduction to the producing areas of the characteristics of Grinding degree by the Flavor description treatment of Ethiopian Solar Sidama Coffee

Kaibedo is a small coffee cooperative in a small town in Dala, Sidamo Province. each small coffee farmer here has an average planting area of about 0.6 hectares and is composed of hundreds of coffee farmers. it is planted nearly 2000 meters above sea level, the climate varies greatly, and the soil is fertile, providing an excellent growing environment, and the raw bean itself exudes a strong aroma of raisins and fermented wine. The nearly yellowish-brown beans are actually small and slender, but the weight on the hands is very solid. After baking, we find that the bright berry aroma, or rich chocolate-like aftertaste, makes this bean have an eye-catching performance whether it is light baked or deep baked.

Flavor: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate. Medium body, with a hint of spices and tea on the finish, is complex and long-lasting, tastes cleaner and more balanced after cooling.

1. Room temperature: 30 degrees

two。 Initial firepower: 50 degrees, bean temperature: 190 degrees, throttle 4

3. 1: 50 seconds, temperature recovery point: 100 degrees, fire control 130 degrees, valve closed to 3

4. 3: 25 ", the beans are yellowish, with the aroma of baked grain.

5. 4 degrees, baking temperature 124.3 degrees

6.5mm, the bean body is covered with wrinkles, the baking temperature is 137.6 degrees, and the throttle is set to 4.

7. 6 degrees, baking temperature 148.7 degrees

8. 7 degrees, baking temperature 158.9 degrees

9. 8 degrees, baking temperature 168.7 degrees, throttle set to 5

10.9: 42 ", one burst, baking temperature 183.7 degrees

11. 11: 20, drop the beans, the temperature is 196 degrees, out of the oven, the baking stops.

[baking weight loss rate]: 12.5%.

[baking degree]: City (shallow baking)

[bean dryer parameters] Taiwan Pegasus coffee bean roaster 801N/1kg semi-hot air / semi-direct coffee fried bean machine