Sidama / Lychee Double Anaerobic Honey Processing / Light Roasting / Featured Recommendations / Filter Hanging

【Sida Ma⊘ Lychee Double Anaerobic Honey Treatment】 ｜XiDang Review｜In summer, drink Lychee to change your mood! 👌 - ｜Origin｜Africa> Ethiopia> Sidama> Bansa ｜Production｜Qonqona Washing Station ｜Variety｜Local native species Mixed Heirloom ｜Green bean processing｜Lychee Double Anaerobic Honey ｜Roasting degree｜Light roast | Flavor description | Lychee, peach, sweet and sour taste of grape juice ▶ 6/14 Cupping Notes: At the beginning of March, Lianjie Bean Trade launched a wave of super attractive pre-order items, which said that they had introduced a batch of special processed beans from the "Kukana Processing Plant" in Sidamabansa, which were advertised as having a natural and not weird taste, and were expected to arrive in Hong Kong in mid-May. Shopping is like a guessing game sometimes! I’m not kidding! We make judgments based on the trends and strength of the producing areas, the expectations of the sales side, and our own intuition about the market. Sometimes you just have to be a little honest, trust the bean merchants, trust the customers, and trust your ability to handle changes. This time the result was quite lucky! We got a batch of delicious coffee~ I really like the lychee one! It won’t steal the show from the coffee too much, the quantity is small and we need to grasp it! 🧪 Geraniol This is a magical aroma molecule that will make you mistakenly think that "flowers are fruits". It is one of the main sources of rose fragrance, and it is also found in many tropical fruits, especially lychees. For example, the "Jade Pouch" commonly seen in Taiwan is rich in this type of molecule, so people often think it has a "floral scent". To put it bluntly: when you smell a rose, you may also think of lychees; when you smell a lychee, you may also think of rose tea. This is not an illusion, but the overlapping of aromas in nature. Details of the treatment method: 1 / Pool screening: The buoyancy of water is used to screen out unripe beans with insufficient density, thus improving the overall quality of the raw materials. 2 / Anaerobic fermentation (front part): Seal the coffee cherries in a container and let them ferment for 24 hours. When the pH value reaches the standard, remove the peel. 3 / Fermentation (latter stage): 150–200 kg of shelled beans are mixed with litchi yeast and a small amount of water, sealed and left to ferment for 48 hours to further develop the flavor layers. 4 / Sun drying: After fermentation is complete, the beans are moved to the sunbeds and turned regularly for a drying period of about 2-3 weeks. The beans are then transported to the dry processing plant in the capital for shelling, gravity grading and color sorting. ▶ Grinding powder for customers *Please note the brewing equipment used. The model of the Mortar coffee machine used is EK 43 ex: Hand pour, V60 cone filter cup + filter paper