Fermented aroma! How does the flavor and taste of sun shakizo in Sidamo, Ethiopia?

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Fermented aroma! How amazing is the flavor and taste of the sun-baked Charkiso in Ethiopia's West Damo region?

★ Neihu Manor Quality Coffee Self-baked

Coffee Country: Ethiopia

Coffee producing area: West Damo

Produced by: Shakisho

Coffee varieties: native species

sea Pull: 1,850--2,000m

such Category: Grade1

Treatment method: sun treatment method

treatment washing

Flavor:

Lime, white grape, lemon, citrus,

The latter part is light lychee with a hint of caramel.

Blueberry, thyme fruity aromas with sweet notes of sucrose

Shakisso (sometimes Shakiso)

is in Sidamo.

The microregions that attract our most attention,

Xiachisuo is located in the Guji producing area of West Damori.

Open Coffee Review with Guji keyword search

There are dozens of scores above 92 points, and there are several high scores of 94 and 95.

The famous Ardi comes from the Guji region.

Chaso is the production area of Guji/Sidamori single tree.

Even in Cedar Murray, an area away from most coffee growing areas,

Another famous local is gold mining, labor, land, race and other factors

It also destabilized the region in 2006. Coffee in the region is quite unique,

Coffee production has also repeatedly received market attention,

Ninety Plus's legendary bean "Nekisse"

For Nectar from Shakisso,

Both the name and the region are derived from Shakisso.

This year Ninety Plus launched a fully upgraded product line

One of the first major items selected from the Charkiso production area is "Flower Language"

(Derar Ela), immediately received good reviews

（Bird Rock Coffee Roaster

In April 2014, the Coffee Review scored 95 points (i.e., submitted in flower language).

Ethiopian coffee can be divided into two main treatments: 1. washing treatment and 2. natural sun treatment. Now in Ethiopia.

Every region, cooperative or even small coffee farm in Piedmont produces coffee with both treatments.

Coffee beans, whether it is known in Taiwan as the Yegashkov region or the Sidama region. Not only that, but coffee today.

Ethiopia, the fastest-growing country, not only makes coffee different in treatment, but also in similarities.

The method can also be adjusted according to different techniques and techniques, so that the aroma and taste are different.

In recent years, many new small production areas or cooperatives will be crowned themselves.

The name of the cooperative or farm is sold on the international market, which indicates confidence in the coffee it produces.

In order to establish brand and loyalty in the international coffee market, coffee farmers insist on harvesting mature coffee beans and strictly

Every process should be handled carefully, whether it is natural washing method or natural solarization method, which is outstanding.

Ethiopian coffee beans, mild and low aroma, citric acid soft and low profile, high flavor consistency to win the taste.

Shakisso-is the micro-region that attracts our attention most among Sidamo regions, Shakisso

Guji production area located in Sidamori, open Coffee Review with Guji as keyword search, 92

There are dozens of scores above 94 and 95, and there are also several high scores. The famous Ardi comes from the Guji production area.

Chaso is the home of the Gugi/Sidamori tree, and even Sidamori is far from most coffee production.

A region of the land, and another famous local gold mine. Labor, land, race and other factors also make the region

in a turbulent situation. Coffee in the region is quite unique, and the coffee produced has repeatedly won market approval.

Note.