Introduction to the brewing method, taste and flavor of boutique coffee

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Sidamo grows in the southernmost Ethiopian plateau between 4600-7200 feet above sea level (Sidamo province), is a famous boutique coffee area in southern Ethiopia, bordering Kenya, in the southeast of Gemma, just south of the capital, usually sweet, but also more popular, its annual output is about 225000 bags / 60kg, the bean body is smaller than Longberry, green with ash.

In the sun drying field in Sidamo, the coffee is placed in a hemp net wooden rack, and the workers take turns to stir the coffee manually in the sun. Sidamo is usually marked with G4 exit. Washing Sidamo because the treatment process is more perfect, so most of them export more to G2 grade.

The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown.

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. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010-2012, 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.

Unique aroma and taste of Sidamo

Sidamo Coffee beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

The taste of Sidama in the sun is close to the smell of flowers, but it is about a little earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, while medium or deep roasting is suitable for blending coffee and good Espresso base.

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. It is elegant and playful, the palate is mild and pleasant, with a strong taste impact with the later bright lemon acid, the taste is unique and mellow, the taste is unique and pleasant, and the slowly rising end rhyme contains chic sweetness.

The best way to cook this kind of coffee beans

Cooking test: Philharmonic pressure

Altitude: 1900-2200 m

Grade: G1

Treatment: full-time sun exposure

Bean seed: original species

Cooking method: Philharmonic pressure

Powder / water ratio: 1:13

Cooking temperature: 90 ℃

Brewing time: 2 minutes

Freshness: 3 days

Degree of grinding: medium grinding (bean mill: WPM)

Palate:

Unlike hand flushing, the Philharmonic pressure boiled Sidamo is a little more thick, the BODY feeling is much stronger, less sour, but more powdery, if you don't like this kind of powder texture, you can also pass the filter paper again, the taste will be more refreshing.

The palate shows a soft plum acid accompanied by the sweetness of caramel, with a touch of hazelnut and dark chocolate at the end and a mellow finish.

Brewing test: hand punching

Processing plant: HAMBELA Coffee Manor

Altitude: 1900-2200 m

Grade: G1

Treatment: full-time sun exposure

Bean seed: original species

Baked beans: self-baked beans

Cooking method: segmented hand flushing

Powder / water ratio: 1:15

Cooking temperature: 90 ℃

Brewing time: 2 minutes and 15 seconds

Freshness: 3 days

Degree of grinding: fine grinding (bean mill: WPM)

Palate:

The smooth texture of red wine, the sour and sweet of ripe apples and plums, the smell of fireworks at the end is gone, the coffee is slightly cooler, the acidity is brighter, and the taste is softer.

Knowledge extension

Special mention is made of the southern part of Oromia in the Sidamo region, 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 / Cedamory, even in Cedamori, which is a remote area away from most coffee producing areas, and another famous local product is gold. 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.