Ethiopia Switzerland Water Treatment Low Intense Sidamo Coffee Flavor Taste Aroma Description

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

■ country: Ethiopia

■ Manor:-

■ producing area: Sidamo

■ treatment: solarization, Swiss water treatment

■ harvest time: arrive in October 2013

■ variety: Ethiopian native species

■ appearance: 14-17screen

■ level:

Swiss Water treatment Act:

This is an "indirect" method of removing coffee beans by soaking the beans in water close to the boiling point, dissolving caffeine and other ingredients into hot water, extracting caffeine from the essence with activated carbon, and then introducing the non-caffeinated essence back to the previous coffee beans to reabsorb the lost ingredients. This does not use any chemical solvent to extract caffeine, which is quite healthy, but the disadvantage is that activated carbon also blocks the essence of coffee, losing more coffee flavor. Therefore, through the cup test to choose a good flavor of coffee is very important. In addition, the price is also very expensive, so unscrupulous operators often mix beads with beans by solvent extraction.

Cup test report:

The dry aroma is special, with the sweetness of maltose and lactose plus chocolate. Wet aroma is hot fruit sweet fruit with floral aroma, quite special. The performance in the cup is smooth, longan tea, fairy grass, honey, ripe fruit, as the temperature drops, you will feel a taste similar to the ancient Pu'er tea! The aftertaste is like an orange peel, quite special! --

Cup test score: 87