What are the flavor characteristics of Sidamo coffee, which includes famous producing areas such as Yega Xuefei and Kirchell?

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Ethiopia is the country where coffee was first discovered. Coffee can be divided into two treatments. Washing treatment method II. Natural sun treatment. Nowadays, every cooperative or 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 Yegashev producing area in Taiwan or the Sidamo producing area. Not only that, in Ethiopia, which is currently the country with the fastest development of coffee, it not only makes coffee different in treatment, but also makes aroma and taste different due to the adjustment of different techniques and processes. Yegashev sun-dried beans are different from Sidamo sun-dried beans in aroma, which often gives people an illusion. Ethiopian coffee beans washed with water. The aroma is mild, low-sinking, citric acid is soft and low-key, the consistency of flavor is high, and the taste of Ethiopian coffee beans is won by taste, while the strong aroma of Ethiopian coffee beans shows the weak and inconspicuous flavor of citric acid, the complex and changeable flavor is characterized by flower or fruit fragrance.

Sidamo said: Ethiopia is a very large producing area in this country. Even the well-known Yegashifi producing area is also in Sidamo. Sidamo can also be said to be the birthplace of sun bean treatment. Generally, most of the good sun exposure comes from Sidamo, among which the most famous sun bean is Sidamo Red Cherry Cambedo (kebado), which smells sweet wine. After grinding, it has a strong aroma of strawberry biscuits, and when cooled, fermented brandy tastes very bright. it is a fine sunburn with a combination of variation and aroma. The sun beans in Sidamo are rich and special in taste. is irreplaceable in many countries.