What is Sidamo Sidamo mocha coffee? How should I drink Sidamo coffee?

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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.

There are two best producing areas in Ethiopia, Yiragcheffe and Sidamo. Sidamo is located in a plateau area in the south of Ethiopia. Generally speaking, mocha coffee is mostly roasted in cities with balanced acidity and proper consistency. People in Ethiopia usually have a cup of mocha coffee for breakfast to replenish the spirit and vitality of the day.

As Ethiopia's grading system is still very backward, it can be divided into special grades (usually Yirgacheffe and Sidamo), level 1, level 2, level 3, level 4 and level 5.

For coffee beans washed with water, the consistency of fragrance, temperature, softness and low-key flavor of citric acid is high, while the coffee beans of sunburn method have strong aroma, weak and inconspicuous citric acid flavor, complex and changeable flavor, and flower or fruit fragrance is good.

Foreign impurities such as small stones or branches are usually found in sun-dried beans in Ethiopia, so special attention should be paid to grinding. Although there are these small shortcomings, but it does not affect his taste, it is worth mentioning that Sidamo's mocha caffeine is a natural low-caffeine coffee, drink too much water-washed mild taste, occasionally try pure tanning coffee, feel the wild and unrestrained desert style, is a good choice.

Ethiopia is currently the country with the fastest production and development of coffee. Different producing areas not only make coffee different in terms of treatment, but also make aroma and taste different due to different processing methods, which often give people the wrong impression. For example, the aroma of Yegashev's sun-dried beans is different from that of Sidamo's sun-dried beans. Yegashev's sun-dried beans have a higher moisture content, coffee beans account for the majority of small grains, the aroma is low and stable, and the taste is thicker. The strong strawberry aroma of the sun beans in Sidamo is impressive, but the taste is thin.

Qianjie coffee is recommended to be brewed with 89-90 degrees water, with some cocoa chocolate aroma, the sweetness of caramel cake, mellow, round and pure taste.

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