Guide to the baking curve of Sidamo candles description of taste and flavor of Sidamo candles by different treatments

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Coffee beans in the traditional sun processing, it is extremely difficult to appear clean and pure coffee, and this Sidamo candlelight beans, not only the pure freshness of washed beans, but also the charm and tenderness of traditional sun beans, complex flower aroma and distinct levels of fruit acid reflect each other between lips and teeth, it is the taste of midsummer.

90 + Sidamo candlelight launched coffee beans, named from the concept of flavor, and then went to the producing areas to cooperate with farms. I thought, my impression of Africa is the boundless prairie, the horizon of beasts running, Ethiopian beans, whether it is the Yegashefi producing area, or the Sidamoxidamo candle at an altitude of 4600, 7200 feet. Ethiopia plateau gives me the most beautiful plateau sunburn flavor.

In the past, the Ethiopian sun exposure method used to spread wild coffee fruits directly on the mud ground for exposure. This method has two disadvantages:

1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans.

two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to get smelly.

The improved method of tanning, that is, to improve the two shortcomings of the traditional way:

1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity.

two。 Then, use a tall wooden frame or a whole scaffolding to make the sun, so as to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the end of the exposure, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.