Introduction of Sidamo Coffee Flavor introduction of hand Chong Hua Kui skills in Xidamo producing area

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Sidamo production area: Sidamo grows in the southernmost Ethiopian plateau between 4600 and 7200 feet above sea level (Sidamo Province). It is a famous boutique coffee area in southern Ethiopia, bordering Kenya, southeast of Gemma and just south of the capital. It is usually sweeter and more loved by most people. Its annual output is about 225000 bags / 60kg. The bean body is smaller than Longberry, with gray in the green, and it is dried in the sun drying field of Sidamo. Coffee is placed in hemp net wooden frame, workers take turns in the sun exposure, manual stirring coffee, sun Sidamo is usually marked with G4 exit, washing Sidamo because the treatment process is more perfect, so most of them are exported at G2 level.

Sidamo coffee flavor: very diverse. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer.

Hand flushing skills: 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5 grinding), v60 filter cup, 91mi 93 degree water temperature.

The first water injection is 30g, steam for 27 seconds, the water is cut off when 105g water is injected, wait for half of the water in the powder bed, then inject water slowly until 225g water, do not want it at the end, the ratio of water to powder in hand Chong Huakui is 1:15, and the extraction time is 2:00.