Fair Trade Association F.T.O | Sidamo production area-Shatakoba Shanta Golba Cooperative Solar

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Fairtrade Association F.T.O | Sidamo region-what is the flavor of sun-dried beans from the Shanta Golba cooperative in Shatakoba?

Ethiopia is the country where coffee was first discovered. Today, there is still a lot of wild coffee picked and used by farmers 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. Ethiopian coffee can be divided into two treatments. Natural washing treatment II. Natural sun treatment. At present, 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 province. 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.

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. The aroma of Yegashev's sun-dried beans is different from that of Sidamo's sun-dried beans. Yegashev's sun-dried beans have 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.

In recent years, many emerging small producing areas or cooperatives in the Sidamo producing area of Ethiopia will sell in the market under the name of their own cooperatives, which shows confidence in their own coffee. I hope to build brand reputation and loyalty in the coffee market. Coffee farmers insist on picking mature coffee beans and strictly handle every process. Both natural washing and natural sun drying show unexpected fragrance and excellent taste, which I think is why Ethiopian coffee is expected by coffee fans every year.

The third winner in the 2006 Ethiopian coffee competition, Shanta Golba Cooperative Sun Bean 2009, Shanta Golba is a coffee bean (F.T.O) certified by the Fair Trade Association (Fair Trade), which has a similar flavor and taste to Korate in December last year. The difference is that Korate's dry aroma (after grinding beans before cooking) has a very strong floral aroma of strawberries, but wet aroma (after cooking) and taste is thin and weak to win with floral aroma, while Shanta Golba dry aroma is not strong but wet aroma-imported blueberry flavor is very delicate, taste is rich and thick with berry aroma, both suggest raising beans (storage) for 9 days. The conversion of aroma and fruit acid to the fullest stage, and roasted coffee beans with a light orange color (the flavor is the flavor of fermented raisins) [Broger has pictures] do not need to be singled out, otherwise the aroma of fermented wine will be lost.

Light roasted City (fragrance): fresh and clean blueberry aroma is the most important feature of this sun bean. The acidity of Hawthorn plum with a little fermented flavor, put the coffee in front of the nose and take a deep breath as if there is an urn of fruit aroma. After the entrance, it is transformed from the acidity into a wine-scented finish and flows between the lips and teeth. This baking degree is the most different between Shatakoba sun-dried beans and Krett sun-dried beans, but Ritter's strong strawberry fragrance, can not be tasted, Shatakoba blueberry fragrance, can not smell drinking, is the most appropriate description of both.

Re-baking (general C): at this baking degree, sun beans emit the aroma of cocoa and the natural sweetness of hazelnut cake, full-bodied taste and smooth caramel, and the aroma fermented during shallow baking is transformed into the sweetness of chocolate syrup. The colder the coffee is, the softer the taste is, and it is full of sweetness without any sugar.

The aroma of Ethiopian sun-dried beans has surprised the coffee market in the second half of 2008, with raw bean merchants flocking to Ethiopian cooperatives, except for regions or cooperatives that are already well-known. There are more special, weirder and incredible coffee beans waiting to be seen in the more distant mountains. The protagonist of African beans in 2009 is Ethiopian beans.

Sidamo province is one of the important coffee producing areas in Ethiopia. The coffee flavor in Sidamo area is very diverse. Due to abundant rainfall, fertile soil and ideal climatic conditions, the coffee beans treated with water are clean, ripe, sweet and fresh. With unique characteristics, plum, lime, cocoa, drupe flavor

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.