The characteristics of Sidamo Coffee introduce what kind of coffee beans are suitable for hand brewing.

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Qianjie-Sidamo Coffee characteristics, brewing parameters sharing

Sidamo grows in the highlands of southern Ethiopia between 1400 and 2200m above sea level. With fertile and well-drained volcanic soil, Sidamo is one of the most famous coffee producing areas in southern Ethiopia. Due to the wide range of production of Cedamo, different soil composition, local topography and microclimate will give different flavor to coffee, but generally speaking, Cedamo has obvious sweetness, low bitterness, acidity and mellowness. Sidamo coffee beans are mainly treated in the sun and washed in water, of which the sun is more common.

Bordering Kenya, located in the southeast of Gemma, just south of the capital, it is usually sweet and favored by most people. its annual output is about 225000 bags / 60kg. The bean body is smaller than Longberry and has ash in green. in the sun drying field in Sidamo, coffee is placed in a hemp net wooden rack, workers take turns in the sun exposure, manually stir coffee, sun Sidamo is usually marked with G4 exit. Washing Sidamo because of the more perfect sun treatment process, so most of them are exported at G2 level.

The water-washed Cedamo retains the unique flower and fruit aroma with outstanding acidity, while the sun-treated Sidamo has a stronger flavor intensity, and the acidity and sweetness are more balanced, whether it is used as a single coffee or with a blended coffee base. smooth and mellow taste is easy to shine on the tip of the tongue.

Arabica beans are more delicate, like aristocrats, living in the mountains between 600 to 2200 meters above sea level, more hardy, suitable growth temperature of 15 to 24 ℃; need greater humidity, annual rainfall of not less than 1500 milliliters, at the same time, higher requirements for cultivation techniques and conditions.

However, because of its fast growth, delicate quality and mellow flavor, it has always been the largest variety in production and sales in the world, accounting for about 70% of the world's output. In addition, their growth cycle is also very slow, and it takes nearly five years to harvest, which is like reading a series of undergraduate studies. The largest producer of Arabica coffee is South America. Brazil, Colombia, Jamaica and other major coffee producing areas in the world, the variety produced is Arabica. In addition, it is also planted in Ethiopia, Tanzania, Angola, Kenya, Papua New Guinea, Hawaii, the Philippines, India, Indonesia and other places.

Arabica has a good figure, long beans and a long oval shape. The caffeine content is lower, but the fat is higher and the sugar (sucrose) content is higher than that of Carnefra beans. The taste is rich and mellow, fragrant and multi-layered. Coffee beans suitable for hand-brewing are generally derivatives and hybrids of Arabica, such as iron pickup and bourbon, which occupy an absolute position in hand-brewed coffee.

Ethiopian Sidamo Shakisso Natural

[country]: Ethiopia

[producing area]: Shaqisuo producing area in Guji region

[altitude]: 1800-2000

[treatment]: elevated bed solarization

[variety]: local native species Heirloom

[producer]: local small farmers

[flavor]: lemon, mango, blueberry, wine aroma

Hand flushing parameters: water temperature of 91 degrees with 15g powder, water powder ratio 1:16, grindness BG-6S,V60 filter cup, water powder ratio 1:15, the first water injection 30g, steaming 30s, the second water injection 125g water cut off, the third water injection to 230g water, the water in the tail section is not needed, the extraction time is about 2virtual 05s.

Knowledge gift: as a way of extraction, its scientific name is also known as "drip brewing". Coffee filter paper was invented by German Ms. Mellita in 1908 (that is, the German filter paper brand Mellita).

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