Comparison of the flavor of sun-dried Sidamo coffee and washed Sidamo coffee beans in Africa

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Sidamo coffee grows in the southernmost Ethiopian plateau between 4,600 - 7,200 feet above sea level (Sidamo province). It is a famous boutique coffee area in southern Ethiopia, bordering Kenya, southeast of Gemma, due south of the capital. It is usually sweeter and more popular than most people. Its annual output is about 225000 bags/60kg. The beans are smaller than Longberry, and the green is gray. In Sidamo's sun drying field, coffee is placed in hemp nets. Workers take turns stirring coffee manually in the sun. Sun-baked sidamo is usually labeled as G4 outlet, while washed sidamo is more perfect than sun-baked sidamo, so most of them are G2 outlet.

Sidamo coffee is very diverse. Different soil types, microclimate and numerous native coffee species, high mountains, highlands, plateaus, valleys and plains, diverse terrain, and the geology of the area is rich in nutrients, well drained volcanic soil, soil depth of nearly two meters, the surface soil is dark brown or brown. Its greatest advantage is that soil fertility is maintained through the recycling of organic matter, using withered leaves from surrounding trees or plant roots as fertilizer. Therefore, the coffee produced in the town has obvious differences and characteristics. From 2010 to 2012, it won high scores of CR92~94 from the authoritative coffee evaluation website in the United States. This shows that the production of raw beans extraordinary.

Sitama coffee beans are slightly gray, some places are coarse and some places are fine, the acidity is soft and strong, the alcohol is appropriate, and the sweet and spicy aroma is one of the courtyard coffees in the southern highlands of Ethiopia. It differs from African coffee in that Sidamo has a clear acidity, a smooth texture and a delicate floral aroma.

Sunlight Sidamo tastes close to floral, but slightly earthy. Wash it with nutty fruit aromas, with a slight cocoa aroma, but the two have in common a smooth taste and viscosity, pleasant acidity and aroma. Light or medium roasts are suitable for single serve, medium or deep roasts are suitable for blended coffee and a good Espresso base.

Sitama treated by washing is light green, small beans, oval growth, full fruit, good average quality, mellow smell, a drop of mouth, endless aftertaste, with wild beauty. It is elegant and playful, mild and pleasant on the palate, with a strong impact on the palate with bright lemon acids later, with a unique full-bodied taste, sweet and pleasant, slowly rising finish with unique sweetness.