Washing Sidamo LOT2 | Sidamoto Xiuhang Gute Cooperative introduces the flavor of washing Sidamo.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Sidamo and Yega Xuefei are two Ethiopian girls, each with their own skills, but coffee taste is becoming more and more detailed, producing areas can drink regional flavor, and cooperatives and processing plants are often the key points of flavor.

The coffee flavor of Sidamo is very diverse, and the different soil types, microclimate and countless native coffee species make the coffee produced in each town have obvious differences and characteristics.

In 2010-12, the United States won the authoritative coffee review coffee review 92 to 94 high score three times in a row, which shows the extraordinary value of raw beans in this area! The territory is surrounded by towering mountains, highlands, plateaus, valleys and plains, with diverse topography.

The geology of the area is a fertile and well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil.

The biggest advantage of the place is that the soil fertility is maintained through the circulation of natural organic matter, using the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer.

Wonsho Hunkute cooperatives are famous for the high elevations where farmers grow coffee. It has performed very well in the past few years and produced high-quality Sidamo native coffee with rich floral aromas and tea flavors. This coffee flavor is also inseparable from the high altitude here.

Hunkute is a cooperative in West Dharma with extremely high heights and very strong management. They opened the No. 2 coffee washing plant in 2012 and consistently produced quality. Coffee is sold and sold through the Sidamo Cooperative Union. The alliance is also responsible for the post-processing, grading, bagging and export of coffee.

Varieties are all kinds of local varieties. In this area, some of their local varieties are called Sedancho. But they mix these and transfer forest-native coffee to family smallholder plots for planting. Collectively known as Ethiopian heirlooms, these varieties are numerous native hybrids and new and improved varieties based on old strains.

The whole ripe cherry is hand-sorted by farmers as immature and overripe before production. They are pulped with a disc pulping machine and graded by density in the pulper: the parchment is then fermented underwater for 24-48 hours according to weather conditions. The coffee is then graded through the water flow in the washing channel and separated by density. Then soak it in fresh, clean water for 12-24 hours, then move it to the drying table for drying.

Washing Sidamo has a special sense of tea, not on the taste buds on the tongue, nor tea, it is a kind of feeling, and after a while, brown sugar will spread throughout the upper jaw.

The dry aroma of washed Sidamo has the sweet aromas of flowers, peaches and honey. Qianjie coffee is recommended to be brewed with 90-92 degrees water, the time is about two minutes and ten seconds, you can feel the delicate fragrance of flowers, honey, lemon, grapefruit and other fresh citrus fruit flavor, black tea, sweet litchi flavor.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com