Flavor description of graded producing area of raw bean treatment in Sidamo Coffee producing area

The Sidamo producing area, which is 1400-2200 meters above sea level, is a famous boutique coffee area in southern Ethiopia, bordering Kenya. The washed Sidamo is light green, the beans are small, the growth oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, the coffee raw beans are slightly gray, some places are thick and some are small, the acidity is soft and strong, and the mellowness is suitable. 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. The taste is unique and mellow, the taste is chic and pleasing, and the slowly rising end rhyme contains chic sweetness. A drop of entrance, endless aftertaste, with wild beauty, is considered to be a thorny rose in coffee.

[Sidamo sidamo]-- Origin

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The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. Sidamo producing area (Sidama) is located in the south of Ethiopia. The industry here is dominated by agriculture, and the coffee growing area is located around the East African Great Rift Valley (Great Rift Valley).

"Ethiopian Sidamo" is a type of single origin and grows in Arabica coffee in Ethiopia's Sidamo province. Like coffee in most African countries, Ethiopian Sidamo is characterized by small gray beans, but characterized by its rich, spicy, wine or chocolate-like taste and floral aroma. The most distinctive flavors found in all Sidamo coffee are lemon and citrus with bright and crisp acidity.

[washing treatment]-raw bean treatment

Water-washed coffee flavor is not easy to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City baking degree; some essential excellent Ethiopian water-washed coffee beans, sometimes can be detected obvious rising lemon, citrus essential oil, jasmine, honey and so on, the sour taste is obvious, mellow and thin.

[what is G1]-grading

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)

[factory introduction]-production area

Shakisso/Shakiso is located in the Guji producing area of Sidamo, in the south of Oromia, 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, race and other factors also caused unrest in 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.

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.

Flavor description: lemon and citrus, bright and crisp acidity, lemon, citrus, white grape juice, blackcurrant, Earl tea at the end