Description of the Flavor of washed Sidamo Coffee introduction of Shakiso Abeyot Boru Abbe Leaf small Farmer treatment Plant

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Ethiopia Washed Guji Shakisso-Abeyot Boru 1850m G1

Ethiopia washing Sidamo G1 Shakiso treatment Plant Abe Leaf small Farmer

Flavor:

It has the fresh aroma of lemon green tea and the delicate dry aroma of flowers.

At the entrance, you can feel citrus, bergamot, black tea, flowers and lemon.

Fresh aroma of grapefruit, dried apricot, elegant floral finish,

The whole is clean, fresh and elegant, with citrus fruits as the main tone, solid texture and bright acidity.

The following items are also commonly seen in the market:

Limu and Djimmah. In Western Ethiopia, "Limu" stands for washed coffee and "Djimmah" for the sun-drying process.

Lekempti,Wellega and Gimbi this area of western Ethiopia is very different from the traditional washed Yegashafi. The coffee here is a sweeter fruit flavor, and the citric acid is less obvious.

Ethiopia is the country best at handling coffee in the sun, but in the early days, due to the less stringent requirements of customers and the low level of knowledge of farmers, except for the relatively affluent areas (such as the Sidamo area), most of them are directly exposed to coffee fruits in the grain drying field, resulting in uneven quality of sun-dried beans, and batches with good sun exposure can be amazing. The batches with poor sun exposure are disgusting. In the past, when defective beans were graded according to the proportion of defective beans, the grades of washed raw beans were G1 and G2, and those of sun-dried beans were from G3 to G5. But since 2008, the Ethiopian government has set up an Ethiopia Commodity Exchange (ECX) system, where raw coffee beans from various producing areas are processed and sent to this unit, which is then subdivided by cup testing. Today, Ethiopian sun-dried beans also have a G1 grade.