Raw bean evaluation-the difference between Ethiopian Sidamoyega and Sidamo Coffee

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Bombe in Sidamo, Ethiopia

Ethiopia Sidamo Bonbe Natural

The advertisement for Xiao 7 coffee in winter 2016 focuses on hot American coffee with Ethiopian sun beans and a limited amount of strained coffee. Although the focus is on Guilun magnesium, the filter hanging launched by supermerchants is really curious. In particular, the legendary Bonbe in Ethiopia, created by SCAA international coffee appraisers, has a limited edition of 40, 000 boxes, which is said to be quite good coffee, which is excellent in terms of commercial filter. In fact, as early as the second half of 2016, some raw bean merchants predicted that quite good raw bean products would be introduced. After the sharing meeting in the north, central and south, Bangbei won high praise from all kinds of experts, and there were not a few shops who directly pulled the whole bag home. I soon heard that a large customer had bought a very large quantity, and the coffee, which is known as the best Sidamo in 2016, was soon out of stock. Fortunately, you can challenge Xiao 7 by yourself if you grab some raw beans before running out of stock.

Both the packaging of Xiao 7 and the cup test data provided by raw bean merchant Y emphasize tropical fruit aromas, litchi aromas, and rich fruit sweetness. In the display of this sun-tanned coffee with excellent processing technology, as well as high quality. Moreover, the price is moderate, slightly more expensive than most Sidamo, but more affordable than most suntan Yega Chevrolet this year.

This time, 340g was tested, and as soon as the bag of raw beans was opened, the aroma of fermented wine came from the nostrils. Of the 100 g raw beans, defective beans accounted for only 5.5 g, mostly broken, a few excessive fermentation, and dehydration defects. After picking out the remaining weight of 316.4g, it is quite good for the sun Sidamo. Since the roasting degree of Xiao 7 is estimated to be after the explosion, I would like to try an explosive shallow roasting to taste more of the flavor of the coffee itself.

This time, the inlet temperature was set at 160C and the return temperature was set at 1:00. As the size of the particles is a little different, so be a little more careful with the fire. At 10:00, under 207C, the baking weight was 273.1g, and the weightlessness ratio was 13.7%.

After baking for 24 hours, test the flavor and grind it with 15g. Strong passion fruit aroma, accompanied by grape-like sour aroma, is really amazing. With 91 degrees, 210cc water extraction, wet tropical fruit flavor is more obvious, light wine flavor, juice-like texture, rich fruit flavor, and with litchi flavor, no wonder the whole cabinet of beans sold out at once. On the whole, there is no need for SCAA international coffee appraiser certification to realize the beauty of this coffee. Although it is a pity that a large number of raw beans under Xiao 7 are made into filter bags with specific roasting degrees, through the marketing and promotion of super merchants (Guilun magnesium), it is also a good thing for more people to have the opportunity to appreciate high-quality coffee outside Brazil and Mantenin.