Detailed introduction of Solar Sidamo of Shanta Golba Cooperative in Ethiopia

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Sun-dried beans from the Shanta Golba cooperative in Sidama, Ethiopia

Ethiopia was the first country where coffee was discovered, and today there are still many wild coffee in the virgin forest for farmers to pick and use. Ethiopia is a country with poverty, drought and civil war, but it is still the most important coffee producer in terms of coffee quality and yield. Ethiopian coffee can be divided into two main treatments: 1. natural washing treatment and 2. natural sun treatment. Today, coffee beans with both treatments are produced in every growing area, cooperative, and even small coffee farm in Ethiopia, whether it is the Yerga Shefi region known in Taiwan or the Sidama region. The coffee beans collected by water washing method have mild and low aroma, soft and low-key citric acid, and high consistency of flavor to win the taste, while the coffee beans collected by sun drying method have strong and conspicuous aroma, weak citric acid, complex and changeable flavor to flower or fruit fragrance.

Ethiopia is currently the country with the fastest coffee production and development. Different producing areas not only make coffee different in processing methods, but also make aroma and taste different due to different processing methods, which often makes people feel wrong. The aroma of the sun-dried beans of Yejia Xuefei is different from that of Sidama. The moisture content of the sun-dried beans of Yejia Xuefei is higher, and the coffee beans account for the majority of small particles. The aroma is low and stable, and the taste is thicker. Sidamo's sun-baked beans have an impressive strawberry aroma, but a thin texture.

In recent years, many newly emerging small producing areas or cooperatives in Ethiopia's Sidama producing area will be sold in the market under the name of their own cooperatives. This indicates confidence in their own coffee production and hopes to establish brand reputation and loyalty in the coffee market. Coffee farmers insist on harvesting mature coffee beans and carefully handle every process. Whether it is natural washing method or natural sun method, they show unexpected extremely fragrant aroma and excellent taste. I think that's why Ethiopian coffee is expected by coffee fans every year.

This time introducing the third place winner of the Ethiopian Coffee Competition 2006, Satakoba (Shanta Golba) Cooperative Sun-baked Beans 2009 New Beans, Shatakoba Shanta Golba is the Fair Trade Association.(Fair Trade) certified coffee beans (FTO) have similar flavor and taste to Korate in December last year. The difference lies in Korate's dry aroma (after grinding beans and before brewing) has a very strong strawberry flower aroma but wet aroma (after brewing) and taste is thinner. The dry aroma of Shanta Golba is not strong but wet aroma. The blueberry flavor is very delicate and the taste is rich and thick to win the berry fruit. Both of them recommend raising beans (storage) for 7~9 days, so that the conversion of aroma and fruit acid reaches the most saturated stage, and the coffee beans with light orange color after baking (flavor of fermented raisins) are not selected. Otherwise, the aroma of fermented wine will be lost.

Light Roast City: Fresh and clean blueberry aroma is the biggest feature of this sun-dried bean. The fruit acid of plum has a little fermentation flavor. Put the coffee in front of your nose and breathe deeply. It seems to float into a jar of fruit aroma. After entering the mouth, it changes from fruit acid to wine aroma flowing between your lips and teeth. This baking degree was the most different place between Satakoba sun-baked beans and Crete sun-baked beans. Crete's strong strawberry fragrance could not be smelled, and Satakoba's blueberry fragrance could not be smelled. It was the most appropriate description for the two.

Heavy Roast (Normal C): Sun-baked beans emit cocoa aromas and natural sweetness of hazelnut cake at this roasting degree, rich and rich taste and smooth milk sugar, fermented aromas during light roasting are converted into sweet and smooth chocolate syrup, the cooler the coffee, the softer the taste, full of sweetness without any added sugar.