Sidamo Shaquiso Coffee hand data how to drink Sidamo Shaquiso Coffee

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[Sidamo sidamo]

The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. The Sidamo producing area (Sidama) is located in southern Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley).

[introduction of producing areas]

Shakisso/Shakiso is located in the Guji producing area of Sidamo, in the south of Oromia, close to Sidama and Gedeo. There are many pits in this area, which were used to mine gold in the early days, so there are many potholes in this coffee growing area. This makes people dangerous when walking between coffee growing areas. Shakiso is a unique producing area of Guji / Cedamori, and even in Cedar Morri is a remote area far from most coffee producing areas, and another famous local product is gold ore. Miners, land, ethnicity and other factors also destabilized the region in 2006. As a result, the biggest problem facing the region now is that ─ needs manpower to maintain the growing area and harvest coffee.

Local small farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in the highlands. It is one of the micro-producing areas with regional characteristics in the Sidamo producing area. The coffee in this region is quite unique, and the coffee produced has often attracted the attention of the market. The original meaning of Ninety Plus's legendary nekisse comes from Nectar from shakisso, and its producing area and name are all from Shaquiso Shakisso.

Flavor description: lemon and citrus, bright and crisp acidity, lemon, citrus, white grape juice, blackcurrant, Earl tea at the end

Coffee beans in Indonesia and Africa are classified according to the proportion of defective beans. Indonesian beans are mainly divided into six grades, namely G1--G6. The highest grades of washed beans are G1 and G2, and those of sun-dried beans are G1 and G3.

What does that mean? As follows:

Washing: Grade-1;Grade-2 (G1 > G2)

Sun: Grade-1 and Grade-3--Grade-5 (G1 > G3 > G4 > G5)

A few points to pay attention to:

A) Gr-1 is available both in washing and in the sun, provided that there is a "zero" defect and Premium Cup. Whether it's washing or tanning, Gr-1 rates the boutique of the boutique or Cup of Excellence coffee.

B) the lowest level of sun-tanned Shifei and Sidamo is Gr-4.

C) beans of the same level, such as Lim Gr-2, have both good and bad, depending on the sorting level and input of the exporter.

D) to meet the requirements of existing "zero" defects, Gr-1 beans (including those washed in water or in the sun) are extremely rare because of the high cost of processing and very few suppliers will do them.

Factory name: Dazhen Coffee Qianjie Cafe location: Guangzhou Baoqian Street 10 manufacturer contact Information: 38364473 ingredients Table: self-baking shelf life: 90 net content: 227g packing: raw and ripe coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Ethiopian coffee types: other roasting degrees: light roasting

Ethiopian Sidamo Shakisso Washed

Country: Ethiopia

Grade: G1

Producing area: Shaqisuo producing area in Guji region

Baking degree: light baking

Treatment: washing

Variety: local native species Heirloom

Producer: local small farmers

Flavor: White grape juice, citrus, Earl tea

Qianjie Coffee suggests that Sidamo hand brew coffee parameters.

Powder content: 15g

Degree of grinding: medium fineness grinding (small Fuji ghost tooth cutter 3.5 grinding), that is, the thickness of white sugar

Filter cup: V60

Powder / water ratio: 1:15

Water temperature: 91mi 93 ℃

Extraction technique: segmented extraction. The first water injection is 30g, steam for 27 seconds, the water is cut off to 105g, wait for half of the water in the powder bed, then inject water slowly until 225g, not at the end, the ratio of water to powder is 1:15, the extraction time is 2:00.

Water-washed coffee flavor is not easy to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City baking degree; some essential excellent Ethiopian water-washed coffee beans, sometimes can be detected obvious rising lemon, citrus essential oil, jasmine, honey and so on, the sour taste is obvious, mellow and thin.

"Ethiopian Sidamo" is a type of single origin and grows in Arabica coffee in Ethiopia's Sidamo province. Like coffee in most African countries, Ethiopian Sidamo is characterized by small gray beans, but characterized by its rich, spicy, wine or chocolate-like taste and floral aroma. The most distinctive flavors found in all Sidamo coffee are lemon and citrus with bright and crisp acidity. Sidamo Coffee includes Yirgachefe Yega Snow Coffee and guji Coffee, both of which are of high quality.

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