's sharing on the bean test series did not deal with a single overall topic, but only made a series of overseas fine coffee brands. As more and more bean share are added, if friends want to seek inspiration from the beans I share from time to time, they can also try to search for inspiration in the official account list - click on the coffee fragrant journey - search on the upper right 🔍 - the keywords are selected "Test one/Test one" hahaha, you should be able to see the complete one. Basically, the title of my opening remarks is so "simple and rough". Alas, casual blogger, everyone is very tolerant of me, hahaha.
The bakery I want to share with you today is also my friend who accidentally discovered their online store live broadcast room. He thought that their sharing introduction to beans is very detailed, and he will explain many hand-pulling techniques and forward them to me. For someone like me who must buy it by watching live broadcasts, fine, then give me a order. Actually, I know very little about this bakery. If you have any friends who know them better, please leave a message to share it.
Ximalo has always been a coffee producing area that I like very much. I always feel that Xiimalo is not only a single product, but also a combination of beans from other production areas as Italian styles. It is an indispensable part of it. Xi Damo is located in Ethiopian Plateau , and this production area usually has a relatively good sweet feeling. I like the roasting style of a coffee factory, that is, they will set the beans from each single production area to suit the hand-brewed version and Italian brewing SOE according to different roasting degrees and curves. I think this method can make people with different coffee preferences taste it, making the beans more applicable, and also reflects the roasters' confidence in their own raw beans and roasting ability. I, as a fan, feel that I am a roaster worth exploring and trying.
Now it seems that many roasters are popular with bean bags. There is a small pocket on , and then insert the flavor card into it. This adds a small storage. You can learn about this bean when brewing coffee. I still remember that when I get up early, I rarely pay attention to providing flavor cards to consumers. Now that I have become popular in recent years, I think this is like a product manual, and everyone needs to understand the story behind the coffee they make.
Open the bean bag, and the beans inside are indeed G1 quality, with round and even beans, and almost no flawed beans are selected. The beans themselves do not have a special aroma, but once ground, the dry fragrance will show a quite strong orange fruity aroma, and it is accompanied by a little chocolate flavor, which is mellow and has a playful feeling. I found that this bean is best to cut it into the end, otherwise some miscellaneous flavors will be released at the end, or the grinding level will be adjusted, but the overall beans are not completely cooked with eyes closed.
I recommend that the water temperature be around 88-92℃, so don’t be higher, otherwise the fruity smell will be almost impossible to detect, and even if it is cool, it will not have a very clean flavor. I used a water temperature of 90℃, and I still brewed at a ratio of 1:15. The wet and fragrant links can bring out some berry flavor. The bean cultivation period can also be moderately extended. It will be better to drink it after 7-10 days from the baking date. When the flavor is relatively stable, the feeling of brewing this bean is still good. After the brewing, it has a balanced taste in the mouth. It has a weak sourness and a roundness with a high sweetness. I think Xidamo is the most pleasing to the sweetness of the sweetness. Other flavors are not very good. The sweet aroma of the berries type is still great. The ending rhyme is mellow with a light tea feel, but the cleanliness needs to be controlled by yourself, otherwise it will be a bit miscellaneous.
In the Ethiopian many-produced areas, I think the reason why it is mentioned many times and frequently appears in some Italian combinations is mostly because its flavor is more layered. This is also what you can perceive when drinking a single product. The balance is accompanied by the fruity aroma, and the slight sourness has a happier sweetness, and the tea feels the ending, so the overall flavor integrity is there.Everyone is welcome to leave a message and talk about the Xidamo in your heart. Do you like it? btw, these beans are also delicious for cold brew.
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