Coffee review

Sidamo Yega Xuefei distinguishes the taste of washed lion king Sidamo coffee in Guji producing area.

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, For professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style) washing Sidamo G1 Lion King Guji producing area Ethiopian boutique coffee raw beans Ethiopia Sidamo G1 Lion King Ethiopia washed Sidamo G1 Lion King Guji coffee producing area: Guji Annual rainfall: 1100-1200 mm grading Standard: G1 Coffee Variety

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

Wash the raw beans of Ethiopian boutique coffee in Sidamo G1 Lion King Valley.

Ethiopia Sidamo G1 Lion King

Ethiopia washes the G1 Lion King Valley producing area in Sidamo

Coffee producing area: Guji

Annual rainfall: 1100-1200 mm

Grading standard: G1

Coffee variety: ancient excellent original species of Ethiopia (Heirloom)

Average annual temperature: 23 degrees

Treatment method: washing treatment method

Planting altitude: 1800-2000m

Harvesting method: manual harvesting

The coffee flavor of Sidamo is very diverse, different kinds of soil,

Microclimate and countless native coffee species

As a result, there are obvious differences and characteristics in the coffee produced in each town.

In 2010-2012,

Continuously obtained the high score of coffee review 92 to 94 of the authoritative coffee review in the United States.

Three consecutive superelevation evaluations

This shows the extraordinary value of raw beans in this producing area! There are towering mountains across the territory,

Highlands, plateaus, valleys and plains

The terrain is diversified. The geology of this area belongs to volcanic soil with rich nutrients and good drainage.

The depth of the soil is nearly two meters

The surface soil is dark brown or brown.

The biggest advantage of this place is that the soil fertility is maintained through the circulation of natural organic matter.

Use the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer.

This batch is produced by Sirsa Cooperation, which is located near Dilla town.

The cooperative was established in 1976

Currently, it is the SCFCU of Sidamo Farmers' Union.

(Sidama Coffee Farmer Cooperative Union) members

We screened the coffee again and again.

The selection of this batch is excellent in flavor.

The smell of Fragrance wild ginger, jasmine, honey, wheat, lemon peel

The sweetness of wet Aroma honey, more floral aroma, aroma of maple syrup, creamy flavor, citrus

Sweet aromas of Flavor blueberries with lemon aromas and rich flower and fruit aromas

Peach fruit aromas of dried honey with surprisingly bright acidity and full berry aromas.

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