Introduction of Sidamo Coffee, description of Coffee Flavor

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[country of origin] Ethiopia

[producing area] Sidamo

[manor] Hambela Manor

Original species

[altitude] more than 1900 meters

[treatment method] High-rise sun drying

[baking degree] shallow and medium

[flavor] apricot, honey, sweet and sour plums, smooth taste, green tea tail rhyme

Coffee beans in Ethiopia are graded according to the proportion of defective beans. 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.

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

Name: coffee factory address: Guangzhou Yuexiu Guan District Baoqian Street 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 modes of production, Ethiopian coffee can be divided into nine major coffee producing areas, including five boutique coffee areas: Sidamo, Yegashefi, Harald, Lim and Lekampu. and four general commercial bean producing areas: Gemma, Irugbo, Tibby and Bekaa. 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%.

In this micro-batch coffee, 100% Red Cherry was selected by hand, 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.