Sun Sitama Lion King

Ethiopia Sidamo G3 Lion King treatment: solarization area: GuJi varieties: Heirloom particle size: 17-18 mesh altitude: 1800-2200 soil: volcanic laterite product description: Sidamo is a famous coffee in southern Ethiopia

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.

Group purchase sex king 98 yuan / KG coffee Ethiopian sun lion king G3

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.

When the Lion King of raw bean merchant B went public the year before last, many stores were attracted by its strong fruit tone, which caused a wave of panic buying.When it was released two months ago, they had already heard that the quality of this year was also quite excellent, as good as the batch of the year before last. This year is the Lunar New year in Ethiopia. So far, we have not even heard of thunder in the market. Instead, many beans have been sold out within weeks of shipping, and the Lion King is one of them.

Because the sponsor partner of this site has a certain degree of affection with this coffee, after hearing that the Lion King is listed, he immediately placed an order with the raw bean merchant, but unfortunately it was too late. So the author had to buy a small amount of raw beans from retailers to test. According to the cup test flavor provided by raw bean merchants, the main notes are tropical fruits, berries, and some peaches, with delicate texture, high sense of balance, clean, long finish and high sweetness.

This time the baking quantity is 500g, first take 100g sample to estimate the defect ratio. Raw beans have a great fermented sour flavor, such as pickled carambola, the bean appearance is also very beautiful, 100g only pick out 3.6g defects, and is mainly chopped beans, sun Heirloom is a very good quality.

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%.

Test after 24 hours, this time use 20g coffee, temperature 93.1extract 45g Espresso, add warm water to make hot American style to test. When grinding, such as the sweet aroma of red berries is obvious, after diluted with water, the main tone of the wet fragrance is converted into apricot, with a little juicy flavor of citrus and peach and the sweet and sour feeling of berries, and the overall sense of balance is also quite good. although the taste spectrum of the fruit is too wide, lack of strong tone, it is difficult to give a quick blow to the drinker, but it is a delicious, changeable coffee.