The difference between sunburned Sidamo and washed Sidamo Coffee beans characteristics and stories

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 taste 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. In the past, Ethiopian sunning method was to spread wild coffee fruits directly on the mud ground for sunning. This sunning method had two disadvantages:

1. After picking, the beans have not been specially selected and treated, and the uneven quality and maturity are mixed together. The process is relatively rough, so the quality of coffee beans is unstable and easy to have defective beans.

2. Coffee farmers usually find a vacant lot near their homes to deal with, so there are often a lot of impurities or dirty things on the ground, and coffee is easily contaminated with impurities.

The improved solarization method aims at improving the two shortcomings of the traditional method:

1. Only fully ripe dark red coffee cherries are picked at the time of picking. Before being exposed to sunlight, the beans are screened for defects at the processing plant to make the beans look more average in size and maturity.

2. Then, use a raised wooden frame or whole trellis for sunning, which will avoid the risk of the beans getting contaminated by the smell on the ground. During the exposure process, the beans should be carefully cared for so that the coffee beans can be evenly exposed to moisture; every three to five days, coffee workers will manually screen out the defective moldy beans. So by the time the sun is done and the beans come into the field without the skin and flesh, a piece of sunburned, bright red coffee cherry is already at a very blemish grade.

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