Tanzania AA Utengule Estate Honey Specialty 86p Roasted Coffee 500g-KV
Tanzania AA Utengule Estate Honey specialty 86p – A Large Hasadekvolgy Kincse
Tanzania producer traditional a Kilimandzsaro lejtoire fokuszal, however a southern Regionk – especially a Mbeya-hegyseg region – napjainkra a specialty coffee preparation legizgapplesabb African kozpointsjaiva leptek front/pre. This is a outstanding, 86 SCA (specialty Coffee Association) points available lot the Utengule Estate buszkesege. The African coffee megszokott vibratory acidity this This lot a rare "honeyed" (Honey) Processingsal and a Bourbon Variety natural sweetness makes incredibly kerek and elegant elmennye.
terroir: Vulkanok and Shade Giving Trees
The Utengule-tanya (which a near, azonos called traditional falurol kapta a name) a impressive earth environment, approximately 1400 metre-long altitude above sea level altitude fekszik, eszakkeleten a Large East-African Riftvolgyet (Hasadekvolgyet) szegelyezve. The coffee gyokerei here a mult szazad elejere nyulnak vissza, when a misszionariusok felismertek a hegyoldal excellent givensagait.
A warm nyarak and a fresh, cool telek valtakozasa, a abundant szezonalis esozesek, as well as a extremely mineral vulkanikus talaj perfect microclimate creates. A farm kiemelt figyelmet fordit a fenntarthatosagra and a biodiverzitasra: a shrubs not a tuzo in the sun, but opening lombkoronaju, native trees (for example Grevillea and Albizzia) shadeaban is grown. This the filter light slow The coffee cherries ereset, therefore a beans more cukrot and material can magukba zarni.
Variety and Rating: A Bourbon and the "AA"
The plantation exclusively the Bourbon Arabica variety termeszti. This is a classic, osi genetika The coffee in the world a soft, silky body, a kifinomult acidity and the amazing natural sweetness synonym.
A year listed "AA" a East-African coffee system csucsat indicates. This fizikai classification (a largest, 17/18-as size beans means), which szoros all is a quality. A large, uniform beans garantaljak a defektmentesseget and a perfectly even roast, which essential a 86 accurate specialty rating to achieve.
Processing and Cup profile: A Honeyed (Honey) Process Varazsa
Africa a washed (washed) and a dry (natural) process dominant, therefore a tanzaniai Honey (honeyed) Processing true ritkasagnak number. A harvest during a legszebb replacement kimagozzak, but The coffeeround, cukrokban rich, ragacsos fruit (mucilage) a szemen leave a dry idejere.
The Light roastnek and a Honey process thanks to in the cup a fantasztikusan clean, nevertheless sweet drink created. The flavour a very head, elegant berry-like fruity (malnara, szederre reminiscent) acidity inditja. A korty kozepen a Processingbol originating, syrupy honey sweetness veszi through a main, while in the finish a Bourbon variety characteristic, soft chocolatey body zarja the experience.
Recommended Preparation Methods and Parameters
Because this The coffee specifically world (filter profilra) roast, a traditional, large pressure Espresso or a Moka Pot technology not tudja megmutatni a real szepseget (ezekkel the with tools the drink excessively sour may remain). The following alternative with tools however real flavour we get.
Filter coffee (V60, Chemex, Kalita Wave)Why recommended? A Light roasted specialty coffees absolute best friend a paper filter. A gravitacios drip and a clean extraction beautifully szetvalasztja the flavour: a berry-like fruits and a honey almost for tea reminiscent tisztasaggal appear and. Setup tip: Use medium fine (kristalycukorhoz similar) ground coffee and high, 94-95 °C-os water temperature, that a Light roasted from beans all sweetness kioldj. A classic 1:16 ratio (e.g.. 15g coffee, 240g water) ideal, 2:30 - 3:00 perces flow time.
AeroPressWhy recommended? If szereted the filter coffee cleanliness, but hianyolod the Espresso vaskosabb body, the AeroPress a perfect solution. A pici pressure strong a chocolatey and honey noteset, a much denser, "haraphatobb" italt result. Setup tip: Try out the inverz (reverse) method! 16g coffee, 200g water (93 °C). Keverd and alaposan, leaves to steep 2 minutes, then a slow, 30 second pressure press through the italt.
French Press (French Press)Why recommended? A absence of a paper filter because of in coffee located all natural olaj in the cup landol. With this a method The coffee teste much creamy becomes, a chocolatey flavour note pedig weight is a fruitiness karara. Setup tip: Use very coarse grind, and szanj time a kioldodasra. Pour up The coffee 95 °C-os with water (1:15 ratio), let to steep 4 minutes, then a colour kialakult "kerget" (crust) a spoonlal tord through. Vard and, until a zacc leulepszik the to bottom, and only after that nyomd down a plunger.
Japan Coffee (Iced Filter / Flash Brew)Why recommended? A berry-like fruity and honeyed flavour notes because of this The coffee hidegen fogyasztva incredibly fresh, premium fruit idez. Setup tip: Ready/made V60-nal, but a recepthez necessary water egyharmadat jegkockin form tedd a server to bottom. A residual two (hot) with water csepegtesd down The coffee egyenesen a over ice. A suddenly hutes immediately closes the essential oils, amazingly intense aroma hagyva a glass.
Koffeintartalom measurement:
A measured coffee caffeine and chlorogenic acid contents:CAF:312mg/dl --- CGA<500mg/dl
Napointsa legfeljebb -- 7--single dose coffee recommended from this a from type.
A caffeine for measurement used instrument:Lighttells CA-700 Caffeine & CGA Meter
Coffees caffeine content:
A largest mValueben contains koffeint a Robusta types, but these between may be large differences.
Depending on type depending on 300-500mg/dl
The Arabica coffees caffeine content less: 100-350mg/dl
A caffeine mentes coffees contain some koffeint: 5-50mg/dl
Napointsa recommended maximum caffeine intake: 600 mg/dl, which approx 6-8*1 dose coffee means.
For measurement the following according to prepared el The coffee:
17-18,5 g from prepared 50ml Espresso. The on the grinder all esetben adjusted, that approx similar flow achieve el.
A quantity Coffee colour determined and.
Chlorogenic acid content measurement:
What lower chlorogenic acid? A chlorogenic acid a such natural compound, which largest quantity in coffee can be found and. As an antioxidant known, helps a glucose slow release, therefore not raise and a blood sugar such suddenly.
Coffee colour measurement
Coffee colour:114/94
Instruments used for measurement:
Tonino Color meter / Lighttells CM200
80-92 / 62-72:Dark roast (S)
92-105 / 73-82:Medium-dark roast (KS)
110-115 / 83-100:Medium-light roast (KV)
116-130 / 101-115:Light roast (V)
116-130 / 101-115:Filter roast (Filter)
