What is the difference between sunny Sidamo coffee and washed Sidamo coffee? Sidamo Coffee

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Sidamo coffee is very diverse. Different soil types, microclimate and numerous native coffee species, high mountains, highlands, plateaus, valleys and plains, diverse terrain, and the geology of the area is rich in nutrients, well drained volcanic soil, soil depth of nearly two meters, the surface soil is dark brown or brown. Its greatest advantage is that soil fertility is maintained through the recycling of organic matter, using withered leaves from surrounding trees or plant roots as fertilizer.

Sitama coffee beans are slightly gray, some places are coarse and some places are fine, the acidity is soft and strong, the alcohol is appropriate, and the sweet and spicy aroma is one of the courtyard coffees in the southern highlands of Ethiopia. It differs from African coffee in that Sidamo has a clear acidity, a smooth taste and a delicate floral aroma. Like other imported Ethiopian sun-dried beans, coffee farmers pick ripe berries, sun them in African trellises for about 15 days to reach the right moisture content, and then "rest" them in warehouses. then husking, screening, grading and bagging before export.

Sidamo grows in the southernmost Ethiopian plateau between 4,600 - 7,200 feet above sea level (Sidamo province). It is a famous boutique coffee area in southern Ethiopia, bordering Kenya, southeast of Gemma, due south of the capital. It is usually sweeter and more popular than most people. Its annual output is about 225000 bags/60kg. The beans are smaller than Longberry, and the green is gray. In Sidamo's sun drying field, coffee is placed in hemp net rack. Workers take turns stirring coffee manually in the sun. Sun-baked sidamo is usually labeled as G4 outlet, while washed sidamo is more perfect than sun-baked sidamo, so most of them are G2 outlet.

Sunlight Sidamo tastes close to floral, but slightly earthy. Wash it with nutty fruit aromas, with a slight cocoa aroma, but the two have in common a smooth taste and viscosity, pleasant acidity and aroma. Light or medium roasts are suitable for single serve, medium or deep roasts are suitable for blended coffee and a good Espresso base.

Sitama treated by washing is light green, small beans, oval growth, full fruit, good average quality, mellow smell, a drop of mouth, endless aftertaste, with wild beauty. It is elegant and playful, mild and pleasant on the palate, with a strong impact on the palate with bright lemon acids later, with a unique full-bodied taste, sweet and pleasant, slowly rising finish with unique sweetness.

Sidamo (fine production area): altitude 1,400--2,200 meters| Garden coffee system|

The flavor is similar to Ye Jia Xue Fei, delicate washed or sun-dried West Damo, the same flower fragrance and orange fragrance, the price is not inferior to Ye Jia Xue Fei. The varieties of these two regions are similar, with medium seeds but also small seeds with short plants, which farmers often sell separately. Common Kurmie, poor disease resistance;Wolisho; tall and robust;Deiga, medium tree, these three species are the main force of the fine sun series Biloya and Aretha.