Tanzania Ngila Estate As washed specialty 87p Roasted coffee

The Ngila Estate a large multu coffee Tanzania eszaki part, a Karatu korzetben. A farm a Ngorongoro-krater peremen, 1500–1800 metre-long altitude above sea level altitude, a buja felhoerdo and a Ngila-folyo szomszedsagaban fekszik. The 1900-as year elejen alapitottak, 1990-ben pedig a nemet Meyer family (ma Vera Stucker) vette through, who significant modern drivenak vegre the ontozes and a Processing teren. A farm Rainforest Alliance minositessel has, and large weight place a fenntarthatosagra, the native trees ultetesere, as well as a local world (for example the elefantok vonulasi utvonalainak) measure.

• Origin: Tanzania, Karatu district (Arusha Region).

• Altitude: 1600 – 1800 metre.

• Variety: As (Arabica mutation, the InterAmerican Coffee in the range "Special As" AA/AB lot szerepel).

• Processing method: washed (Fully Washed). A harvest replacement by hand are selected, magozzak, then 12-15 hour ferment after clean with water mossak. This after magasitott African on beds are dried in the sun up to two hetig.

• Talaj: Material rich vulkanikus talaj.

Flavour notes (Cup Profile)

The InterAmerican Coffee by forgapplezott Ngila Estate "Special As" lot specifically clean and structured profile.

• main flavour notes: Berry-like fruits, roasted walnut and soft chocolate. A roast world depending on green, honey and black tea megjelenhet.

• Acidity: Lively, applesavas (malic acidity), which fresh, crisp character gives neki, similar a fresh green or szolohoz.

• body: Silky (smooth), syrupy sweetness, very good egyensullyal.

Preparation recommendationok

A washed tanzaniai As Variety elegant acidity and fruity jellege because of primarily filter with tools (V60, Chemex, AeroPress) shows and a legszebb face, but a lighter "modern espresso" in form excellent can be.

Filter preparation (e.g.. Hario V60 / Chemex)

• Ratio (Brew ratio): 1:15 (for example 18 g coffee / 270-300 g water).

• Water temperature: 90–96 °C (a lighter roast because of batran can be used melegebb water a suitable extrakciohoz).

• Grinding: Medium or medium durva.

• Process:

  1. 18 g coffee pour 40-50 g water a "blooming" (pre-infusion) fazishoz, and wait 30 seconds.

  2. Circular mozdulatokkal, slowly, more szakaszban pour up a residual water (for example 100 g - 200 g - 300 g szakaszokban).

  3. A complete flow time ideally 2:30 and 3:00 minute between whether.

Espresso

Worth a slow kicsit longer ratio dolgozni the lively acidity balanced in order to.

• Dose: 18 g ground coffee.

• Kivonat (Yield): 38–42 g (1:2.2 - 1:2.5 ratio).

• Time: 28–32 second.

• Tipp: A magasabb hozam (longer flow) helps with, that a chocolate sweetness to the foreground keruljon a berry-like fruity acidity alongside, avoid the esetleges excessive fanyarsagot.