Hand-brewed Ethiopian Sun-baked Coffee What flavor does Sidamo Sun-baked Hero Coffee have? Share

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Qianjie-A brief introduction to the characteristics of tanned coffee and washed coffee in Ethiopia

Different soil types, microclimates and countless native coffee species in Sidamo, the towering mountains, highlands, plateaus, valleys and plains in the producing area are diverse, and the geology of the area is a fertile, well-drained volcanic soil. the soil is nearly two meters deep and the topsoil 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, Murray 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.

The taste of Sidama in the sun is close to the smell of flowers, but it is about a little earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium baking is suitable for a single product. Hand-tanned Sidamo will have fermented wine and berry flavor.

Guji hero

Producing area: Wulag Guji

Treatment: washing

Variety: native species

Altitude: 2100m

Flavor: Jasmine, bergamot, honey, black tea

Sharing: the ratio of powder to water is 1:15, the water temperature of grinding degree BG-6S is 91 °30g and steaming for 30s, the second stage water injection is cut off to 120g, the third injection is carried out when the water level is about to expose the powder bed, the water injection is cut off to 225g, and the filter cup is removed for 2 minutes when the water level drops to the powder bed that is about to be exposed.

Knowledge gift: the coffee flavor of Sidamo is very diverse. 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.

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