Description of Coffee Bean Flavor in Sidamo-Crete Korate producing area of Ethiopia

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Ethiopia Sidamo-Korate natural sun-dried beans

Ethiopia is the country where coffee was first discovered. Up to now, there is still a lot of wild coffee picked and used by farmers in the virgin forest. Ethiopia is a country with poverty, drought and civil war. However, it is still an important coffee producer in terms of coffee quality and output.

Ethiopian coffee can be divided into two treatments. Natural washing treatment II. Natural sun treatment. Nowadays, every producing area, cooperative and 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 Yegashifi producing area in Taiwan or the Sidamo province. The Ethiopian coffee beans treated with natural washing method have mild and smooth aroma, low-key citric acid softness and high flavor consistency, while the Ethiopian coffee beans treated with natural sun treatment have strong aroma, thin taste of citric acid and complex and changeable flavor.

Korate and Kembeta are the newly emerging producing areas in Sidamo province. In the last year or two, many small producing areas in Sidamo have followed the model of Yega Xuefei to sell in the market under the name of their own producing areas, but few people know that small coffee farmers insist on picking mature coffee beans and carefully screen each process, so the yield is not large. So both natural washing and natural sun treatment show amazing aroma and taste. I think this is the Ethiopian coffee that people look forward to.

This introduction was introduced by American coffee master Kenneth Davis, who grew up on a plateau of 1850-2100 meters. Ethiopia-Sidamocrette (Sidoma Korate) natural sun-dried beans with a high score of 94 are a form of mocha beans. The excellent cherry strawberry aroma inherits the strong and solid aroma of Yega Sheffield sun-dried beans. If you don't treat roasted light orange coffee beans as defective beans (the smell shows the flavor of fermented raisins), Haramoca's wild and changeable specialty will also pop out in the strawberry aroma.

Light baked City (fragrance): the aroma of fresh milk strawberries is the biggest feature of Ethiopian sun-dried beans this year. Retaining some light orange coffee beans makes the fermented flavor a little more closely mixed with the astringency of the fruit, which will cause the change of the rhyme to rise and drop sharply. You can also reduce the moisture and let the soft and delicate coffee slowly release the aroma of strawberries and cherries without leaving a little sour.

Re-baking (general C): this baking degree is fascinated by the cocoa aroma and the natural sweetness of hazelnut cake. the palate should be mellow and full-bodied and creamy like caramel, but must not be bitter. After the cold, the Krette sun-dried beans, the sweet and smooth refinement of chocolate syrup makes people feel warm.