Sidamo sidamoG2 Coffee hand data how to drink Sidamo sidamoG2

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Hand-washed Sidamo. 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5 grinding), v60 filter cup, 91-93 ℃ water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then slowly inject water until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00

There is a growing trend towards water washing plants in Ethiopia. Smallholders sell the harvested coffee fruit to plants, shell it and resell it to auction systems, and then transfer it to the Red Sea ports of Eritrea Assab and Djibouti near the Gulf of Aden. Although coffee is the country's main agricultural export, its annual consumption is staggering, accounting for approximately 1500000bags/60kg, accounting for 50% of total production. Wild coffee grows in the tropical rain forest of the southwest plateau, and most of them are hand-picked, but because of this, many local people have maliciously destroyed the naturally formed rainforest areas-or cut down or burned them to facilitate access to the rugged mountain areas, but they have seriously affected the ecological balance. All exported coffee, whether washed or sun-dried, is sent to the capital Addis Ababa and the DIRE DAWA auction outlet in Hara province. The DIRE DAWA auction center usually exports sun-dried coffee from this area. Information on coffee from different farms can be seen daily in the auction hall to facilitate the acquisition of traders. Ethiopian officials also enter the center daily to inspect and grade the coffee. Each time they randomly sample the same shipment of raw beans for inspection.

Arabica coffee trees still grow wild in large numbers in many parts of Ethiopia, averaging 4,200-6,800 feet above sea level. There is a growing trend towards small cultivation, usually with banana trees for shade, but due to lack of agricultural technology, herbicides and pesticides are used less. Coffee is Ethiopia's main cash crop and the country's largest crop export and important industry. It accounts for 60% of Ethiopia's total exports and supports many small farms, as well as sugar, bananas and cotton. it is also ethiopia's largest and most important commodity export crop after oil, and the largest arabica seed export in africa, with a total value of about us $300 million in 1997. in terms of total production, 94% is produced by small farms and 6% by government agencies, because many farms are scattered and also grow other crops, so it is difficult to accurately integrate the exact figures, but the country's official statistics show that the total coffee cultivation area is at least 400000 hectares. The Ethiopian government encourages local farmers to improve quality and productivity so that coffee farmers can scale up their businesses, increase production capacity and export. During harvest,

Sidamo is a famous boutique coffee region in southern Ethiopia, bordering Kenya. Sitama treated by washing is light green, small beans, oval growth, full fruit, good average quality, mellow smell, a drop of mouth, endless aftertaste, with wild beauty. Sidamo coffee has a wide variety of flavors, with different soil types, microclimates, and countless native coffee species creating significant differences and characteristics in the coffee produced in the town. In 2010- 2012, it continuously obtained high scores of CR92- 94 from the authoritative coffee evaluation website in the United States. This shows that the production of raw beans extraordinary. High mountains, highlands, plateaus, valleys and plains, terrain diversity. The geology is fertile, well-drained volcanic soil, nearly two meters deep, and the topsoil is dark brown or brown. Its greatest advantage is that soil fertility is maintained through the recycling of organic matter, using withered leaves from surrounding trees or plant roots as fertilizer.

Unlike most African coffees, sidamo has a clear acidity, a smooth texture, and a delicate floral aroma. Washed Sidamo is elegant and playful. The palate is mild and pleasant, with a strong impact of bright lemon acids later. The palate is unique and mellow, with a sweet and pleasant finish that rises slowly and contains unique sweetness. Green coffee beans are slightly gray, some places coarse and some places fine, acidity is soft and strong, alcohol density is appropriate, sweet and spicy, is one of the courtyard coffee in the southern highlands of Ethiopia.

Factory Name: Coffee Workshop Address: No. 10 Baoanqian Street, Yuexiu District, Guangzhou City Contact: 020-38364473 Shelf life: 90 Net content: 227g Packing method: Bulk coffee beans Ripe degree: Coffee ripe beans sugar: sugar-free Origin: Ethiopia Roasting degree: Mild roasting

Sidamo G2 Washed

Country: Ethiopia Fiscal year: 2003

Grade: G2

Production area: Sidamo

Degree of roasting: Light roasting

Treatment method: washing

Farmers harvest bright red fruits every day, every two days into a unit of coffee fruit sent or sold to the washing plant treatment, not through the water treatment plant coffee fruit will usually be about 12 hours of natural fermentation, and then through the sun, so that drying and shelling, in any case, a little ability farmers always try to send to the water treatment plant treatment, in order to crown "washing treatment" name and sell better prices, in the washing plant, Coffee cherries are soaked and fermented for about 12 hours to soften the pulp, then passed through a channel and stirred to separate the pulp from the coffee beans. The pulp is discharged with a gate.

Breed: Native species

Flavors: Honey, citrus, lemon