How do Sidamo Coffee Raw beans distinguish the flavor characteristics of Sidamo coffee?
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Sidamo Coffee grows in the southernmost Ethiopian Plateau between 4600 and 7200 feet above sea level (Sidamo Province). It is a famous boutique coffee area in southern Ethiopia, bordering Kenya, southeast of Gemma and just south of the capital. It is usually sweet and favored by most people. Its annual output is about 225000 bags / 60kg. Its bean body is smaller than Longberry, with gray in the green, and it is in the sun drying field in Sidamo. Coffee is placed in hemp net wooden frame, workers take turns in the sun exposure, manual stirring coffee, sun Sidamo is usually marked with G4 exit, washing Sidamo because the treatment process is more perfect, so most of them are exported at G2 level.
The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary.
Sidamo Coffee beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.
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On the process of changing coffee fruit into coffee powder in different degrees
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) to grow coffee, can not help but know a few coffee nouns. Here are a few nouns often encountered in the coffee industry: 1. Coffee fruit Coffee cherries: coffee flowers after self-pollination, the fruit is called coffee fruit. From young fruit, medium fruit, to mature fruit. Due to ripe fruit
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TRC series of raw bean processors introduce how coffee beans are handled.
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style). On the left is TRC-08, the middle three is TRC-05, and the right is manual processing efficiency: 550700kg of fruit per hour. About 200 kilograms of fruit per hour. According to each person's physical strength, about 50-100 kilograms of fruit per hour. The processing speed is the most satisfactory, which needs to be processed by 50% per day.
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