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Today, we baked a new Ethiopian coffee bean-Red Cherry Project-Sun West Dharma Bansa Cooperative G3
Baking parameters-
(1) 170g raw beans, put into the pot at 190 degrees, and the fixed temperature is 200 degrees.
(2) the control should reach 160 degrees in 8 minutes.
(3) put into the pot two minutes after one explosion (one explosion is dense).
Aroma of dried coffee beans: unlike Aretha, there are explosive blueberry aromas, round and moderate acidity, more like tropical fruit acidity, with some woody aromas.
Hand wet aroma: the first sip has a strong sense of fruit acid, after the second sip, more full-bodied taste, the performance of the regular cabinet, delicious.
Italian naphtha: match it with (Brazil, Mantenin, Sidamo)-it tastes very sour, suitable and delicious.
Flavor description
Flavor: strawberries. Honey. Tropical fruits
Baking degree: shallow baking
Origin: Ethiopia
Content: half pound (227 grams)
Notes of the Bean Baker:
This coffee is from the most famous Ethiopia in the world. Yejia Xuefei producing area
Carefully select the beans that best represent the characteristics of sun-dried beans.
The strong berry aroma of coffee and raw beans fills the whole nasal cavity.
This is a difficult bean to deal with, and the whole process of baking beans must be very harmonious.
Yejia Xuefei's beans are rich in layers, and shallow baking highlights her best flavor.
The final tug of war with the strawberry flavor determines the best flavor of this coffee.
The whole baking room is full of sweet taste of honey berries.
Customer cup test will give back:
Elegant fruity sweetness is the best companion for afternoon tea sister Tao party.
We go with 'New York cheesecake'. It's a perfect match.
The mouth tastes' sweet'in the heart, the lasting appeal is long, explosive!
