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In recent years, the boutique coffee culture has led the global coffee industry to a trend of fruity flavor. when the roaster joined the industry, he fell in love with Ethiopian coffee because of the influence of his master. Unfortunately, as a roaster, he knows very well that no matter how amazing sour coffee is, too many customers do not like it, just because of the traditional impression that sour coffee is bad coffee! But even if we know that this coffee can not make money, just to promote coffee and let more people know about coffee, we still feel that we should continue to stick to it and share the good coffee with the guests.
So in designing this coffee, we boldly gave up the taste and explosive power of an Espresso, and replaced it with layers of fruit, pleasant flowers, and a thin but velvety taste. Of course, this kind of coffee is also relatively difficult to mix, because the combination of coffee is not one plus one equals two, not A coffee has flower flavor, B coffee has fruit flavor, when put together, the flower flavor and fruit flavor will coexist.
After constantly testing the baking method, depth and blending ratio, the baker found that the water washing treatment of Yegashev and the sun treatment of Yegashev had a very good effect. Because both of them have similar floral aromas of citric acid and ginger flowers, as long as the two coffee beans are roasted to medium and shallow in different ways, they can reflect each other and bring out the berry flavor that two kinds of beans can't drink alone.
The proportion is as follows
Ethiopia Yirgacheffe Beloya Washed50%
Ethiopia Yirgacheffe Chelba OCR Natural50%
