Sidamo G3 coffee roasting suggestion how to grade 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.

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.

Light baking end (City): compared with the previous batch of Ethiopian sun beans (G3), there is a deeper aroma of fresh milk strawberry biscuits. The biggest difference with other sun beans is that the rich acidity of Sidamo sun beans (G3) grapefruit is rare. It is suggested that it can be divided into hot and cold drinking (most suitable for ice drops). Coffee brewed can be the aroma of strawberry biscuits. The aroma of coffee cold plum fruit fermentation has to be complex and layered at the beginning. Store the coffee beans properly and keep the beans for 9 days. Let the aroma of strawberries wake up slowly from low to bright to the fullest fruit acid conversion and slowly leave a little sweet and sour kumquat candied fruit.

Re-baking second explosion start (Full City): 40 seconds after the first explosion is the heaviest baking degree of Sidamo sun beans (G3), it will not be scorched because of the great difference in moisture content of sun beans, coffee has the aroma of cocoa chocolate at this time, the sweetness of tropical fruit pineapple and mango, the taste is pure and smooth but not thick without bitterness, and the sweet, soft and round chocolate of Sidamo sun beans after cold.

Sidamo is the best producing area of sun-dried beans in Ethiopia. In the past year or two, the strong and bright aroma of Yegashev sun-dried beans has been very popular in the coffee market, making the sun-dried beans in the Sidamo producing area on the defensive. However, it is his disadvantage that the aroma of Yegashev sun-dried beans is a little separated from that of coffee soup, although the aroma of Xidashev sun-dried beans is mainly fermented. But the close combination of aroma and coffee soup and enrich the complex and content taste is dominant.

The dry aroma after grinding is dominated by very sweet blueberry aromas, with rising floral aromas and a hint of cinnamon, wet aromas and perhaps a touch of peach, which tastes like blueberry chocolate. it's a pity that there's a hint of over-fermentation in the final finish.

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