The flavor of Ethiopian Sidamo coffee beans? Introduce the traditional wild G3 days in Sidamo coffee producing area.

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The flavor of Ethiopian Sidamo coffee beans? This paper introduces the characteristics of traditional wild G3 sun beans in Sidamo coffee producing area.

Ethiopia is the country where coffee was first discovered. Today, there is still a lot of wild coffee for farmers to harvest in the virgin forest. Ethiopia is a country with poverty, drought and civil war. However, it is still the most important coffee producer in terms of coffee quality and output, and it is also the best and top coffee producer in the past one or two years.

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.

In recent years, many emerging small producing areas or cooperatives in the Sidamo and Yegashev producing areas will be sold in the international market under the name of their own cooperatives or farms, which shows confidence in their own coffee. Hope to establish brand and loyalty in the international coffee market, coffee farmers insist on harvesting mature coffee beans and strictly handle every process. Both natural washing and natural tanning are outstanding, with an unexpected extremely fragrant aroma and excellent taste. I think this is why Ethiopian coffee is expected by coffee fans every year. For example, the Dutch government-assisted Red Cherry Project (Operation Cherry Red) impressed the world with the magnificent aroma of strawberry cookies in 2008 and Cambedo Manor in 2009, which has been reinforced by sun-dried beans produced in Ethiopia in recent years.

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 production area introduction: Ethiopia is a very large producing area in this country, even the well-known Yegashev producing area is also in Sidamo, Sidamo can also be said to be the birthplace of sun bean treatment, generally good sun also 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.

This batch of Sidamo wild G3 sun beans are grown in a primeval forest without artificial cultivation, but are pure natural wild beans, which are harvested by local women personally and pick up raw coffee beans that fall from the ground. each coffee bean is carefully selected by women sweating like rain, and women have to spend a long time in the hot sun and painstakingly use a rake to turn the coffee beans. If we take a closer look at this country, we can see that most of the coffee beans are harvested, processed and packaged by women, so what is the job of men in Ethiopia? Think about it.

Property Characteristics: farm characteristics

Farmer Farm owner: Various small producers different kinds of small farmers

Region producing area: Yirgacheffe, Sidamo

Grade level: G3

Country country: Ethiopia

Altitude altitude: 1900 Murray 2000 meters

Farm Size farm area: 10, 000 coffee workers

Coffee Characteristics: coffee characteristics

Variety varieties: local traditional wild varieties of Heirloom

Processing System treatment: Dry sun-dried beans

Appearance appearance: 16-18 Screen (16 Murray 18 eyes)

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma / flavor flavor: grass, camellias, peanuts, mango, earthy, caramel, red pond, chocolate

Acidity: blueberry wine acid, anthocyanin acid, cherry fruit acid, tartaric acid

The complexity of complex is similar to that of other: complex taste, multiple taste, bold spicy aroma, bright and beautiful flowers and sweet aftertaste.

Overall style attributes: changeable, complex, Earl Grey Tea fragrant

Cup test score and overall review of direct coffee