Roasting degree of Huakui coffee

It is suggested that the baking volume should not exceed 70%, the baking volume should be 30-50%, 190 degrees, and the temperature return point should be around 105 degrees. 70% of raw beans will drop to about 93 degrees, and will turn yellow after dehydration for about 4 and a half minutes.

It is suggested that the development time after bean explosion should not exceed 1 min and not less than 30 seconds. As we all know, Ethiopia is the origin of coffee, and its coffee beans are world-famous.

There are many coffee bean producing areas in Ethiopia, among which Yega Sheffield and Sidmar are well known. Basic coffee beans are produced in Ethiopia, Africa; The largest coffee producing area, West Damoguji producing area, Hambella area.

geographical position

Geographically, the Hambella region is located in the west of Yega Sheffield, and there is a high mountain with an altitude of 3,200 meters between the two producing areas. The southeast is bordered by sub-producing areas such as Jigu Xiaqisuo, the coffee sub-producing area with the highest altitude in Ethiopia. Flower-based coffee beans are planted on 80 hectares of mountain at an altitude of 2250-2350 meters in Fiona Fang. The higher the altitude, the better the coffee beans produced. With such a superior geographical position, it is no wonder that the number one coffee bean will be produced.

However, not all coffee beans produced in Hambella are based on flowers, because the changes of different soil components, regional microclimate and countless native coffee varieties will lead to the changes of coffee. In other words, the coffee produced in each urban area has obvious differences and characteristics.