A Brief Introduction to the Processing Method of Grinding Degree and Roasting Degree of Washed Sidamo G 2 Fine Coffee Beans in Ethiopia

Factory name: coffee factory address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, contact: 020-38364473 shelf life: 90 net content: 227g packaging: raw and ripe coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Ethiopia roasting degree: light roasting

Sidamo G2 Washed

Country: Ethiopia

Grade: G2

Producing area: Sidamo

Baking degree: light baking

Treatment: washing

Farmers harvest bright red fruit every day, and every two days the coffee fruit is sent as a unit or sold to a water washing plant for treatment. Coffee fruit without a water treatment plant is usually naturally fermented for about 12 hours, and then passed through the sun for drying and shelling. In any case, farmers always try their best to send them to the water treatment plant for treatment, so that they can sell at a better price under the name of "washing treatment". In the washing field, the coffee cherry softens the pulp after about 12 hours of soaking and fermentation, then passes through the waterway and stirs to separate the pulp from the coffee beans, and the pulp is discharged with the floodgates.

Nowadays, there are more and more water washing plants in Ethiopia. Small farmers sell their coffee fruits to processing plants, peel them and resell them in the auction system, and then transfer them to the port of Assab in Eritrea in the Red Sea and the port of Djibouti in Djibouti near the Gulf of Aden. Although coffee is the country's main agricultural export, its own annual consumption is also astonishing, about 1500000bags/60kg. Accounted for 50% of the total generation. Wild coffee grows in the tropical rain forests of the southwestern plateau, and most of them are selected by hand, but because of this, many local people maliciously destroy the naturally formed rainforest areas-either felled or burned in order to reach the rugged mountains that are inaccessible. But it seriously affected the ecological balance. Whether the coffee is washed or sunburned, all exported coffee is sent to the capital, Addis Ababa, and the DIRE DAWA auction outlet in Hara province. The DIRE DAWA auction center usually exports sunburn halas in the area. Coffee information from different farms can be seen in the auction house every day to facilitate the acquisition of traders. Ethiopian officials also go in and out of the center every day to inspect and set grades. Each time a random sample of the same shipment of raw beans 3 kg inspection.

Variety: native species

Flavor: honey, citrus, lemon

Today, there are still a large number of wild Arabica coffee trees growing in many parts of Ethiopia, averaging between 4200 and 6800 feet above sea level. Now there is a tendency to cultivate a small amount of them. Banana trees are generally planted for shade at the same time. However, due to the lack of agricultural technology, herbicides and pesticides are less used. Coffee is Ethiopia's main economic crop and the country's largest crop export and important industry. It accounts for 60% of Ethiopia's total export value and supports many small farms, as well as sugar, bananas and cotton. It is also Ethiopia's largest and important commodity export crop after oil, and it is also the largest export of Elaraby in Africa, with a total value of about US $300 million in 1997. in terms of total output, 94% are produced by small farms and 6% by government agencies. because many farms are scattered and grow other crops, it has been difficult to integrate the figures correctly. However, the country's official coffee cultivation area is at least 400000 hectares, and the Ethiopian government encourages local farmers to improve their quality and productivity so that coffee farmers can expand their business scale and increase production capacity and exports. During the harvest

The Sidamo producing area, which is 1400-2200 meters above sea level, is a famous boutique coffee area in southern Ethiopia, bordering Kenya. The washed Sidamo is light green, the beans are small, the growth is oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, a drop of entrance, endless aftertaste, with wild beauty. The coffee flavor of Sidamo is very diverse, with different soil types, microclimate and countless native coffee species, which make the coffee produced in cities and towns have obvious differences and characteristics. In 2010, Murray 2012, it continuously obtained the high score of CR92--94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary. The territory has towering mountains, highlands, plateaus, valleys and plains, with diverse topography. The geology of the area belongs to fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer.

Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell. Washing Sidamo is elegant and playful. The entrance is mild and pleasant, with a strong taste impact with the bright lemon acid later on. The palate is unique and mellow, with a chic and pleasant aftertaste. The slowly rising finish contains chic sweetness. Coffee raw beans are grayish in some places thick and small in some places, soft and strong acidity, mellow, sweet and spicy, and is one of the courtyard coffees in the highlands of southern Ethiopia.