What are the characteristics of Sidamo coffee flavor sharing of hand-made Sidamo coffee

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A brief introduction to the characteristics of Sidamo Coffee hand flushing in Qianjie

Sidamo producing area: (Sidamo)-one of the most famous coffee producing areas in Ethiopia, 1400m above sea level. The raw beans are treated by washing and insolation. The quality of washed beans is stable, sour and clean. Sun beans taste even wilder. The way of baking is also unique. Baking degree: a burst of beans at the back end, fully showing its elegant floral aromas, acidity, red wine and chocolate flavors.

Introduction to Ethiopian Coffee-showing the flavor of king

Ethiopia is the birthplace of coffee and one of the three ancient coffee countries in the world. All the fine varieties in the world originated from the Kafa forest in this country. It is the largest exporter of Arabica beans in Africa, with five grades of G1--G5 coffee. Among them, G1Mague G2 is two grades of washed beans, and G3 G4 G5 is sun-dried beans. Coffee beans in this country belong to small particles.

Sidamo Coffee Raw beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet fragrance. It is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, lubricating taste and fresh aromas of flowers and fruits. Due to different processing methods, coffee can be divided into washed coffee (Washed coffee) and sun-cured coffee (Sun-dried coffee).

The washed Sidamo is light green, the beans are small, the growth is oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, a drop of entrance, endless aftertaste, with wild beauty. It is elegant and playful, the palate is mild and pleasant, with a strong taste impact with the later bright lemon acid, the taste is unique and mellow, the taste is unique and pleasant, and the slowly rising end rhyme contains chic sweetness.

In front of the street, Sidamo has a hand to share.

Country: Sidamo, Ethiopia

Grade: G1

Production area: Michicha, Kelenso Moconissa town, Guji micro production area

Baking degree: shallow baking

Treatment: scaffolding in the sun

Variety: Heirloom

Processing plant: Ardi

Flavor: berries, berries, jackfruit, sour white grapes, berry finish

Hand punching parameters are recommended:

[sun Sidamo]: it is recommended to use 15 grams of powder at 90 degrees water temperature, BG-6S,V60 filter cup, water powder ratio 1:15, the first water injection 30g, stew 30s, the second water injection 120g water cut off, the second water injection to 225g water, do not want the water in the tail section, the extraction time is about 2vv 00s.

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