Sunlight Sidamo Coffee Introduction

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Ethiopia has a variety of coffee cultivation methods: from wild coffee groves and semi-developed plots to traditional small plots to modern plantations. About 50 percent of coffee is grown at altitudes of more than 1500 meters.

Harrar coffee is one of the highest growing species of coffee in Ethiopia. Hara coffee can be divided into long coffee beans and short coffee beans, of which long coffee beans are the most popular. It has a soft taste, with a wild aroma, and slightly sour, after drinking unforgettable. Djimmah coffee is wild at an altitude of more than 1200 meters and is sold under two brands, Lima coffee (limu) and babeka coffee. Other coffee names include Sidamo coffee from Central, sold under the brand name Yirgachaffe, and coffee with distinctive flavors from Lekempti. Jima and Sidamo coffee beans are not very pleasant in appearance, but they taste very good.

1. After picking, the beans have not been specially selected and treated, and the uneven quality and maturity are mixed together. The process is relatively rough, so the quality of coffee beans is unstable and easy to have defective beans.

2. Coffee farmers usually find a vacant lot near their homes to deal with, so there are often a lot of impurities or dirty things on the ground, and coffee is easily contaminated with impurities.

The improved solarization method aims at improving the two shortcomings of the traditional method:

1. Only fully ripe dark red coffee cherries are picked at the time of harvest. Before being exposed to sunlight, the beans are screened for defects at the processing plant to make the beans look more average in size and maturity.

2. Then, use a raised wooden frame or whole trellis for sunning, which will avoid the risk of the beans getting contaminated by the smell on the ground. During the exposure process, the beans should be carefully cared for so that the coffee beans can be evenly exposed to moisture; every three to five days, coffee workers will manually screen out defective moldy beans. So by the time the sun is done and the beans come into the field without the skin and flesh, a piece of sunburned, bright red coffee cherry is already at a very blemish grade.

After obtaining the green coffee beans, sometimes in order to pursue the perfect taste, a final screening will be done, so this sun-cured sidamole can reach the highest level of G1.