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Recently, I was really fascinated by a sun-baked coffee that has elegant sun-baked flavor and local flavor characteristics. He grew up in Uganda's Mount Elgon region, 2000 meters above sea level. After red fruits are harvested, the scaffolding is naturally sun-dried for 21 days. The high growth altitude gives this coffee a relative density of up to 890, so during the roasting process, I use a large amount of heat to promote the coffee flavor, and a 2 minute development time to achieve the sweetness and body of the coffee.
This roast makes coffee less extractable during brewing, so I chose to use a smart cup to fully soak this coffee, with a 1:12 powder to water ratio and a 3 minute powder to water contact time to express the sensory characteristics of coffee.
Coffee at high temperature, the flavor has high apricot, medium pineapple, low mango; at low temperature, the flavor can be maintained, and the new orange flavor;
Aftertaste at high temperatures, there are medium high yellow peach, medium longan; at low temperatures, there are medium pineapple and black tea, medium low cocoa;
Acid is medium pineapple acid at high temperatures and medium orange acid at low temperatures.
After washing the filter paper, add 15g coffee powder, 180g water one-time injection (pay attention to let the coffee powder evenly receive water), soak 1:40 to start dripping, remove the smart cup for 3 minutes (the coffee liquid in the filter cup almost falls completely, you can correct the grinding degree, I tested in the factory, small Fuji grinding degree 3, standard sieve sieve 60%), end extraction.
This is a medium bodied, smooth tasting coffee with an elegant sun flavor, a balanced sweet and sour taste and a pleasant taste.
This is the beginning of the coffee season in the world, and I would describe it as a lean time for roasters. There is such a Ugandan sun coffee appeared, let me shine, very happy to share with you here, also hope you like.
