Sidama honey flavor describes which brand of Sidamo coffee is good.

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The micro-batch coffee fruit was selected by hand at 100% Red Cherry, then the peel and pulp was removed by Agared equipment, and then the coffee beans with pectin were fermented in a fermentation tank for 36 hours, then Souking for 4 hours, dried in a drying bed with a size of 30 to 1.8 meters, and then shelled. After manual screening, they were packed in GrainPro bags and covered with gunny bags.

The Oromia region is one of the sources of coffee in the world. Oromo, a famous indigenous people here, was the first person in the world to use coffee as a food, dating back to the 5th century AD. Oromia is located at about 3-15 degrees north latitude and 33-40 degrees longitude. The region is famous for its primordial plant species and species diversity. This is where coffee was born. For the local Oromo people, coffee is their drink, their food, an important part of their trade, a "stimulant" for the local people, and an important tool for their peace.

Flavor description:

Obvious wild ginger and bergamot, with notes of blackcurrant, sweet aftertaste of raisins, and overall flavor reminiscent of Earl black tea

Ethiopian coffee beans are graded according to the proportion of defective beans, while Indonesian beans are mainly divided into six grades, namely G1--G6. Ethiopia also uses this method, with the highest grades of washed beans G1 and G2, and those of sun-dried beans G1 and G3.

Honeyed words of the hand. 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5grinding), v60 filter cup, 91mi 93 degrees water temperature, the first water injection 30g water, 27 seconds of steaming, injection to 105g water cut off, wait for the powder bed water to half, then water injection, slow water injection until 225g water, tail section do not, water powder ratio 1:15, extraction time 2:00

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

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

Producing area: Oromia, Ethiopia

Varieties: Ethiopian native species

Haiba: 2000

Treatment: washing

Factory name: coffee factory address: Guangzhou Yuexiu Hall District Baoan Qianjie 10 Qianjie coffee manufacturers contact information: 38364473 shelf life: 90 net content: 227g packaging: bulk coffee beans ripe degree: whether coffee beans contain sugar: sugar-free origin: Ethiopia roasting degree: light roasting

Various forms of coffee cultivation can be found in Ethiopia: everything from wild coffee forests and semi-developed land to traditionally operated plots to modern plantations. About 50% of the coffee is grown more than 1500 meters above sea level. According to the above four different production methods, Ethiopian coffee can be divided into nine major coffee producing areas, including five boutique coffee producing areas: Sidamo, Yegashefi, Harald, Lim and Lekampu. and four general commercial bean producing areas: Gemma, Yilu Gbagbo, Tibby and Bebeca. The sun or water washing methods are used in each district, and different treatment methods also affect the flavor. At present, the sun method accounts for about 80%, and water washing accounts for about 20%.