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Coffee is produced by 200 small farmers in the village of Kebabo in the Yegashafi region.
Only pick out glossy raw beans such as ripe cherries and arrange them carefully on the ground, in the process, you can thoroughly pick out and eliminate immature or injured defective beans, and the rest of the whole beans can be dried in the sun. that's why it's processed in such a tedious and time-consuming method.
The miscellaneous smell of general coffee beans is completely absent in this red cherry plan, so it also has a strong mocha flavor in the clean taste, which makes people feel
This is Ethiopia's Coffee Red Cherry Project OCR in 2005, targeting Sidamo, Yegashev and Lim.
Through testing (professional cup testers are also stationed in coffee producing areas to have the most direct grasp of coffee flavor)
To ensure the planned quality of each batch of red cherries, invite selected small farmers' organizations before the harvest season.
Producers produce microbatches of coffee (about 1500-3000kg).
The cup test standard for coffee quality is 88 points.
Step of planning parameters for hand-boiled red cherry
V60 filter cup, water temperature 82-83 degrees, ratio of powder to water 1:15, grindness BG 5R (64% of China standard 20 sieve pass rate 64%), extraction time 1VR 58s
Manipulation: 30-125-227g, slightly faster circle speed, the first section of large water injection to 125g, the second section of larger water flow to 227g, the water column is higher
