Where do Sidamo Coffee beans come from? Sidamo Coffee is bitter? so many people soak it because it's sweet.

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Front Street-introduction to Sidamo Coffee

Ethiopia is the birthplace of coffee, and Sidamo is an important coffee export province, because of the topography, soil composition and regional microclimate, the taste of coffee beans grown in each town area of the province varies slightly. Washed Sidamo is a typical boutique coffee, which is deeply loved by Taiwanese. It is clear in taste, sour and sweet with lime aroma, and has a very balanced sense.

The coffee tree here was originally a wild plant, but in fact, many coffee trees here are still wild plants. The coffee grown on this kind of coffee tree is full-grained, slightly alcoholic and has a long finish. This is what makes this bean special, so it is more famous. 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. The all-natural way of growing it has won many awards, including "Taste of the Harvest" in East Africa, and it is well known by the public. 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.

In the coffee industry, Sidamo is very rich in flavor and has a wild sense of beauty, just like the wild African prairie, where people have a fondness for coffee, with an annual per capita coffee consumption of 3 kg. Ethiopia ranks first in terms of coffee consumption in Africa and, if compared with European countries, can also rank among the top-middle coffee consuming countries in Europe.

Ripe red berries are collected by local farmers and sent to the Guji processing plant in Sidamo, which is run by Girma Anderma. The ripe berries are first sent to the processing plant for screening, in which the immature berries are removed by skilled workers, which greatly affects the baking and cup evaluation of the final batch of beans. qualified berries are placed on flower beds for 15-21 days in the sun, during which the berries need to be turned every two hours to prevent damage. What is special about this bean is that only fully ripe berries are used and must be screened on the same day and placed on the flower bed for sun exposure.

It has smooth taste and viscosity, comfortable and pleasant acidity and fragrance. The taste is close to the floral flavor, but it is slightly earthy, fruity and sweet in finish. The afterrhyme of this bean is very good, after drinking, there will be a very comfortable feeling in the mouth, slightly sweet.

Knowledge: Arabica coffee is generally thought to be originated from the Ethiopian plateau, widely distributed in the tropics, after repeated mutation and breeding, derived many varieties.

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