Introduction to the flavor test of Ethiopian Sidamo coffee cup. Why is it called the Lion King?

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Ethiopian Coffee-Sidamo Lion King _ washed Coffee beans

Ethiopia Sidamo G1 Lion King

Continuously get the cup test high score of 92murmur94!

Sidamo coffee flavor is very diverse, different soil types, micro-climate and countless native coffee species, resulting in obvious differences and characteristics of coffee produced in each town. We have screened the coffee again and again, and this batch is excellent in flavor. Now we have continuously won the high score of Coffee review 92 to 94, which shows the extraordinary value of raw beans in this producing area. 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. This batch is produced by the Sirsa Cooperative near Dilla town. The cooperative was founded in 1976 and is currently a member of the SCFCU of the Sidamo Farmers' Cooperative Union.

Taste description: sweet blueberry aromas with lemon aromas, rich floral and fruit aromas, peach honey with surprisingly bright acidity and full berry aromas.

36 aromas of coffee: Maple syrup, lemon and citrus, honey, cream, coffee flowers

The coffee flavor in Sidamo, an Ethiopian coffee producing area, is very diverse. Different types of soil, microclimate and countless native coffee species make the coffee produced in each town have obvious differences and characteristics. In 2010, Murray 2012 won three consecutive super-high ratings from coffee review 92 to 94, which shows the extraordinary value of raw beans in this area! The territory is covered 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, with the withered leaves of the surrounding trees and the residual roots of plants as natural fertilizers.

This batch is produced by the Sirsa Cooperative near Dilla town.

The cooperative was founded in 1976 and is currently a member of the Sidamo Farmers' Cooperative Union SCFCU (Sidama Coffee Farmer Cooperative Union). We have screened the coffee again and again and selected this batch for excellent flavor.

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