What are the taste characteristics of Sidamo coffee A brief introduction to the characteristics of Sidamo coffee beans

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Introduction to the characteristics and taste of Qianjie coffee-Sidamo coffee beans

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, just south of the capital, usually sweet and loved by most people. its annual output is about 225000 bags / 60kg, with a smaller bean body than Longberry, with gray in the green, and in the sun drying field in 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.

The coffee in Sidamo has a variety of flavors. 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. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary.

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.

Qianjie coffee-candlelight brewing and sharing

Before the street coffee candle, for example, [candle] particles will be relatively slender, the color is a little greenish, slightly gray, smelling of orange and citrus fruit fermented aroma.

Cooking parameters: 90 ℃ / grinding degree BG-5R/1:15/V60

Technique: 15 grams of coffee powder steamed with 30 grams of water for 30 seconds, then injected to 125 grams, then injected to 225 grams after seeing the powder bed, see the powder bed to remove the filter cup, the total extraction time: 2 minutes

[candlelight] I feel that citrus fruits are richer in flavor, cleaner in taste and more lively in sour taste.

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