Introduction of Ethiopian Water washing Sidamo G1 Sukowell Ethiopia Sidamo Suke Ware

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There are eight major coffee producing areas in Ethiopia: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo and Yirgacheffe. Ethiopian coffee is highly rated in Taiwan, especially Chinese people are particularly interested in and love the three more famous producing areas of Ethiopia, namely Harrar, Sidamo and Yirgacheffe. Sidama province is located in the south of Ethiopia, with Arsi province in the north, Bale province in the east and Gamu Gofa province in the west. The jurisdiction of Sidama province includes two well-known producing areas, Yirgacheffe and Kochere. The industry is dominated by agriculture, and the coffee growing area is located around the East African Great Rift Valley (Great Rift Valley). Sidama province is located in southern Ethiopia, where agriculture is the main industry, while the largest town in Sidamo province is Hawassa, which is an important local coffee export distribution center. 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.

Ethiopian coffee can be divided into two treatments. Washing treatment method II. Natural sun treatment. Nowadays, every cooperative or even a small coffee farm in Ethiopia produces coffee beans of the above two treatments at the same time, whether it is the well-known Yegashev producing area in Taiwan or the Sidamo producing area. Not only that, in Ethiopia, which is currently the country with the fastest development of coffee, there is a difference in the treatment of coffee, but also because of the problem of water source, places where there is a shortage of water will be treated directly in the sun. Yegashev sun beans are different from Sidamo sun beans in aroma, which often give people an illusion. Ethiopian coffee beans washed with water. The aroma is mild, low-sinking, citric acid is soft and low-key, the consistency of flavor is high, and the taste of Ethiopian coffee beans is won by taste, while the strong aroma of Ethiopian coffee beans shows the weak and inconspicuous flavor of citric acid, the complex and changeable flavor is characterized by flower or fruit fragrance.

The batch comes from Suke Ware, a mini-production area in Sidama province in southern Ethiopia, about 50 miles from the Ethiopian capital, Addis Ababa. The town of Sukowell, like other villages, combines the place with all the local coffee farmers to form a group. It has an excellent geographical environment, crops are the main source of income, in addition to coffee also grow corn and other. Due to abundant rainfall and altitude conditions create good agricultural quality, and coffee growing areas fall in the average altitude of about 1800 to 2200 meters at an excellent height. This batch of coffee is washed with flavor description: orange peel, sweet spices, honey, cake-like sweetness, delicate aftertaste.

Production area: Sidamo (Sidama) Su Kewell (Suke Ware)

Producer: Suke Ware, local coffee farmer

Varieties: native species (Heirloom)

Haiba: an average of 1800 to 2200 meters

Grade: G1 (highest grade of washing)

Treatment method: washing treatment