【中文说明】
This is a quite interesting natural processed Ethiopia Yirga Cheffe. It has a sweet wine like taste, which reminds me the Nigori Sake, the sweet and gentle milk like wine, that I tasted in Hokaido many years back.
The pour over taste delicate, clean, peach and candy sweetness, with long sweet pleasant finish.
The espresso exhibits strong Nigori Sake flavor with fruit candy notes; Cortado taste winy too; latte is super sweet.
| More Bean Facts | ||
| Origin Country: | Ethiopia | |
| Region: | Yirga Cheffe | |
| Farm/Trader: |
Mengesha Farm |
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| Elevation: | 2020~2100 meters | |
| Variety: | Heirlooms | |
| Grade: | 1 | |
| Processing Method: | Natural Process | |
Recommended Brew
Recommended for Easy Pour Over, Pour Over, AeroPress and Espresso.
For pour over coffee, the recommended coffee to water ratio is 1:15, recommended brew temperature: 202F, brew time 2.5~3 minutes for Hario V60
For espresso, the recommended coffee to espresso ratio is: 1:1 ~ 1.5, recommend brew temperature 200F, brew time around 15~25 seconds.
依索比亞比亚 - 日曬 - 蜜桃濁酒風味
中淺烘焙。
这是一支相当有趣的日晒耶加雪菲，带有甜美酒香，令我想起多年前在北海道喝过的日本濁酒——色白如牛乳，喝起來温柔甘美。
手冲 Pour Over：细腻、干净，蜜桃与糖果甜感，尾韵悠长怡人。
浓缩 Espresso：强烈Nigori濁酒风味，带水果糖气息。
Cortado：带有酒香调性。
拿铁 Latte：特别甜美柔滑。
| 咖啡细说 | ||
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原产国： |
依索比亞 |
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产区： |
耶加雪菲地區 |
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庄园／经销商： |
Mengesha莊園 |
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种植海拔： |
2020～2100 米 |
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咖啡品种： |
埃塞原生豆种 |
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级别： |
1级 |
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处理方法： |
日曬 |
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烹制推荐
建议手冲，挂耳，虹吸或者气压壶(AeroPress)，和意式。
手沖推薦：水粉比1:15；水溫 202華氏度；沖泡時間約 2.5~3 分鐘. 沖泡方法：一刀流。
意式 Espresso 推薦：水粉比：1:1.0～1.5；水溫200華氏度；萃取時間約15~25秒。
