Introduction of traditional wild G1 treatment methods and coffee bean flavor in Sidamo, Ethiopia

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Traditional wild G1 sun-dried beans in Sidamo, Ethiopia

Ethiopia is the country where coffee was first discovered. Coffee can be divided into two treatments. Washing treatment method II. Natural sun treatment. Nowadays, every producing area, cooperative, and even 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, it not only makes coffee different in treatment, but also makes aroma and taste different due to the adjustment of different techniques and processes. Yegashev sun-dried beans are different from Sidamo sun-dried beans in aroma, which often gives 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.

Sidamo said: Ethiopia is a very large producing area in this country. Even the well-known Yegashev producing area is in Sidamo. Sidamo can also be said to be the birthplace of sun bean treatment. Generally, most of the good sunburn comes from Sidamo, among which the most famous sunburn bean is Sidamo Red Cherry Cambedo (kebado). Raw beans smell sweet wine. After grinding, it has a strong aroma of strawberry biscuits, and when cooled, fermented brandy tastes very bright. it is a fine sunburn with a combination of variation and aroma. The sun beans in Sidamo are rich and special in taste. is irreplaceable in many countries.

This batch of Sidamo wild G1 sun beans are grown in a primeval forest without artificial cultivation, but are pure natural wild beans, which are harvested by local women personally and pick up raw coffee beans that fall from the ground. Each coffee bean is carefully selected by women sweating like rain. Women have to spend a long time in the hot sun and painstakingly use a rake to turn the coffee beans to observe the country carefully. Women work in the harvesting, handling and packaging of most coffee beans, so what is the job of men in Ethiopia? Think about it.

Property Characteristics: farm characteristics

Farmer Farm owner: Various small producers different kinds of small farmers

Region producing area: Yirgacheffe, Sidamo

Grade level: G1

Country country: Ethiopia

Altitude altitude: 1900-2000 m

Farm Size farm area: 10, 000 coffee workers

Coffee Characteristics: coffee characteristics

Variety varieties: local traditional wild varieties of Heirloom

Processing System treatment: Dry sun-dried beans

Appearance appearance: 20-22Screen (20-22 mesh)