What's the difference between washed and sunburned Sidamo coffee beans?

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Sidamo grows in the southernmost Ethiopian plateau between 4600 and 7200 feet above sea level (Sidamo province). It is a famous boutique coffee area in southern Ethiopia, bordering Kenya, southeast of Gemma, just south of the capital, usually sweet and loved by most people. its annual output is about 225000 bags / 60kg. Sidamo's coffee flavor is very diverse, different soil types. The microclimate and countless native coffee species, the towering mountains, highlands, plateaus, valleys and plains in the producing areas are diverse, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil with a depth of nearly two meters. The topsoil 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.

Analyze two different [raw bean] treatment methods:

The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

[sun Sidamo]: the bean body is smaller than Longberry, and it is yellowish in green. in the sun drying field of 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, while water-washed Sidamo is mostly exported at G2 level because of the better sun treatment process.

[washed Sidamo]: coffee raw bean green is slightly gray, some places are thick and some places are small, the acidity is soft and strong, mellow, sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

About the Ethiopian sun exposure (high-shelf sun exposure):

In the past, the Ethiopian sun exposure method used to spread wild coffee fruits directly on the mud ground for exposure. This method has two disadvantages:

1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans.

two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to get smelly.

The improved method of tanning, that is, to improve the two shortcomings of the traditional way:

1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity.

two。 Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the end of the exposure, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.

[production area introduction]:

Shakisso is located in the southern part of Guji and Oromia, adjacent to Sidama and Gedeo. Shakisso/Shakiso 's coffee is quite unique, and the coffee it produces has repeatedly attracted market attention. The original meaning of Ninety Plus's legendary bean (nekisse) is from Shaquiso's Nectar from shakisso, and its producing area and name are all from Shaquiso Shakisso.

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.

After obtaining the raw coffee beans, sometimes in order to pursue the perfect taste, the final screening will be done, so this sunny sidamo can reach the highest level of G1.

[cup test notes]

The difference between dried incense:

Sun Sidamo: light fermented wine, blueberry, wine

Wash Sidamo: citrus and jasmine fragrance

[soak the coffee in the cup according to the ratio of 8 grams of powder to 150 ml of hot water at 94 degrees Celsius for 3-4 minutes until the coffee residue shell is formed]

The difference in taste:

Sun Sidamo: the sun is a little complex, light fermented wine, caramel will be heavier, taste will be much more rich, honey sweet, cocoa with a hint of spice, body thick and long-lasting.

Washing Sidamo: the acidity of the washing treatment will be brighter, like citric acid, more fragrant, citrus more obvious, and some Earl black tea in the latter part.

Same: both will have a sour taste, such as lemon and citrus.

[hand data]

[sun Sidamo]: it is recommended that one person should use 15 grams of powder at 89-90 degrees water temperature, small Fuji grind degree 4 V60 filter cup, water powder ratio 1:15, the first water injection 30g, steaming 25s, the second water injection 120g water cut off, the second water injection to 225g water, not the water in the tail section, the extraction time is about 2Rom 05s.

[washing Sidamo]: it is recommended that one person should use 15 grams of powder at 86-87 degrees water temperature, grinding degree of small Fuji 3.5-4, ratio of water to powder 1: 15, V60 filter cup, ratio of water to powder at 1:15, first water injection 30g, steaming for 25s, second water injection 120g water cut off, second water injection to 225g water, no water in the tail section, extraction time about 2RV 10s.