Planting Environment and Flavor trend in Sidamo Lion King producing area

Planting Environment and Flavor trend in Sidamo Lion King producing area

English name: Ethiopia Sidamo G3 Lion King

Treatment: insolation

Production area: GuJi

Variety: Heirloom

Particle size: 17-18 mesh

Altitude: 1800-2200

Soil: volcanic laterite

Product description: Sidamo is a famous coffee producing area in southern Ethiopia, bordering Kenya. Coffee flavor due to different soil types, microclimate and countless native coffee species, resulting in obvious differences and characteristics of coffee produced in each town. The geology of the area is a fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of this place is that the soil fertility is maintained through the circulation of natural organic matter, with the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer. This batch comes from the Sirsa Cooperative near Dilla town. The cooperative was founded in 1976 and is currently a member of the SCFCU (Sidama Coffee Farmer Cooperative Union) of the West Dharma Farmers' Cooperative Union.

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In 2010-12, it received 92 and 94 points from the authoritative coffee review website Coffee Review in a row. The producing area belongs to volcanic soil with rich nutrients and good drainage. These fertile nutrients are maintained by the degradation of natural organic matter. This batch is produced by Sirsa Cooperative near Dilla town. The cooperative was founded in 1976 and is currently a member of the Sidamo Farmers' Cooperative Union (Sidamo Coffee Farmer Cooperative Union).

How to handle it:

Ethiopian 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.

[sun Sidamo]: the bean body is smaller than Longberry, and it is yellowish in green. in the sun drying field of Sidamo, the coffee is placed in a hemp net wooden rack, and the workers take turns to stir the coffee manually in the sun. Sidamo is usually marked with G4 exit, while water-washed Sidamo is mostly exported at G2 level because of the better sun treatment process.

Baking record and experience

When the baking quantity is 500g, 100g samples are taken to estimate the defect ratio. Raw beans have a very good fermented sour flavor, such as pickled carambola, the bean appearance is also very beautiful, only 3.6 g defects are picked out in 100g, and it is mainly chopped beans, which is a very good quality in terms of sun Heirloom.

The bean has high density and high water content, so the temperature of the bean is set at 185C, the weight is 481g, the recovery point is about 1 minute 96.7C, the time of explosion is about 6:45, 198.6 °C, 45 seconds after the explosion, the temperature is 205C at 7:30. The weight of cooked bean is 429.2g and the weight loss rate is 11%.

After 24 hours, it was tested with 20g coffee, 45g Espresso extracted at 93.1g and made into hot American style with warm water. When grinding, such as the sweet aroma of red berries is obvious, after diluted with water, the main tone of the wet aroma is converted into apricot, with a little juicy flavor of citrus and peach and the sweet and sour feeling of berries, the overall sense of balance is also quite good, although the fruit taste spectrum is too wide, lack of strong tone, it is difficult to give a quick blow to the drinker, but it is a good, changeable coffee. But it's a pity that it's sold out. We'll have to wait until next year.

Cooking data:

Sun, Sidamo, the Lion King! 15 grams of beans, steamed in 90 °water for 30 seconds, powder / water ratio at 1:15