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Rufous Coffee Roasters

Ethiopia Yirgacheffe Sakaro COE 2020 衣索比亞 蘇卡羅 COE

杏桃、苺果、蜂蜜、水果糖
Apricot. Raspberry. Honey. Fruit Candy.

Variety Kurume Dega Wolisho
Processing
Washed
Region Yirgacheffe Worka Chelbiesa
Altitude
1999masl
Roast Level Light Roast

About this coffee :

吉德布絕對是我們最受歡迎的產耶加雪菲(Yirgacheffe)咖啡的地區之一,因為它以紫色水果和濃郁的花香而聞名。與其他Yirgacheffe地區相比,顯著的差異是在種植的狀況。與耶加雪菲(Yirgacheffe)北部的土壤相比,這裡的土壤看起來更有營養,樹木看起來更有活力。

當將咖啡果去皮後,果膠留在豆子上,然後將果膠在發酵桶中在水裡發酵48-76小時,具體時間取決於咖啡的發熱量和海拔高度。一旦通過發酵過程完全消除了果膠,咖啡豆就會在陽光下移動曬場上乾燥。

水洗的衣索比亞咖啡的酸度更加明顯,原因是已經從咖啡果去除了糖分。與日曬處理過程相反,在日曬過程中,甜度是關鍵,大家可以更清楚地品嚐到水洗咖啡的酸度。

這 COE 批次咖啡是超級果味咖啡,帶有杏桃,莓果和水果糖果的果味。 中度果汁的口感,絕對是早晨開始新一天的美好咖啡。

Gedeb is most-definitely one of our favourite districts that produce Yirgacheffe coffee – because it is known for its purple-fruit and intense floral notes. A notable difference in the Gedeb region, compared to other Yirgacheffe districts, is the state of plantations. The soil seems more nutritious and trees look more vital than they do in the northern part of Yirgacheffe.

As coffee is pulped, the sugars remain on the bean and these sugars are then fermented in water in fermentation tanks for a period spanning 48-76 hours, depending on the heat and altitude from where the coffee is delivered. Once sugars are completely eliminated through the fermentation process the coffee moves under the sun for drying in parchment.

The acidity of washed Ethiopian coffees is much more pronounced due to the fact that the sugars have been removed from the coffee. In contrast to the natural process, where sweetness is key, one can more clearly perceive the acidity in these washed coffees.

This COE lot coffee is super fruity one, with loads of fruity notes of apricot, raspberry and fruit candy like sweetness. Lovely medium juicy body cuppa that makes a great morning cuppa to start your day.

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91ºc
Brew time 1.40 minutes
Roast Date 6th of December 十二月六號

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