Characteristics of Sidamo Coffee introduction to Sidamo Guji Ardi Yadi Coffee Cooperative

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The cooperative produced by Ardi is located in the Guji district of Ethiopia's Sidamo province. Under the Ardi cooperative, there are 700 members of small coffee farmers. Yadi is named after the fossilized remains of a 4.4 million-year-old woman, Ardi, found in 1992.

Yadi's processing process is quite meticulous. After the mature coffee cherries are picked manually, local farmers manually select the moderately mature coffee cherries for sun treatment. During the sun exposure of about 17 days in 15murf, the coffee cherries on the scaffolding are turned every two hours to ensure that the coffee cherries can be evenly and completely dried, and then shelled and packaged.

Yadi's treatment is actually different from that of other sun-dried beans in Ethiopia. Yadi selects them by hand before drying, rather than after they have been processed. The use of high scaffolding in the drying process can not only increase air circulation, but also prevent coffee cherries from absorbing bad taste in the drying process.

As a result of these elaborate processes, beans from this region have also won the love of some coffee roasters. According to the historical records on the official website of coffee coffee, beans from Yadi have been on the list 16 times, with a maximum score of 95, which is perfect, while the East African Fine Coffee Association (EAFCA) selected Yadi, a coffee bean from Sidamo, Ethiopia, as the top solarization group in January 2010.

Ethiopia is at the center of the Horn of Africa and is a landlocked country. The territory is mainly a mountainous plateau, a large part of the Ethiopian Plateau, the central and western part of the plateau is the main body of the plateau, accounting for 2 to 3 of the whole territory, the East African Rift Valley runs through the whole territory, with an average elevation of nearly 3000 meters, known as the "roof of Africa". The terrain around the plateau is gradually declining.

Sidamo producing area

The Sidamo producing area happens to be located in this lush and mysterious canyon. As the birthplace of coffee, Ethiopian coffee has an unforgettable unique aroma and distinctive and insurmountable quality.

The refreshing acidity and elegant taste of Sidamo water washing can only be felt in high-end champagne, as well as the unique, rich mocha aroma and high sweetness of mocha coffee. Compared with the sun, it has a high balance of aromas and flavors, such as nutty fruit aromas, orange acidity and a long finish of cocoa.

Sidamo Coffee beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

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