What are the characteristics of coffee in Sidamo, Ethiopia? how to describe the washing flavor of Sidamo

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Front Street-introduction to Sidamo Coffee

Sidamo is one of the most famous coffee producing areas in Ethiopia, with an average elevation of 1400-1700 meters above sea level. The quality of washed coffee beans is stable, sour and clean. Sun beans, on the other hand, taste wilder. The way of baking is also unique.

Sidamo, which grows in the southernmost Ethiopian plateau between 4600 and 7200 feet above sea level (Sidamo province), 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.

The coffee flavor of Sidamo is very diverse, with different soil types, microclimates and countless native coffee species, with towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown topsoil.

In the sun drying field in Sidamo, the coffee is placed in a hemp net wooden rack, and the workers take turns to stir the coffee manually in the sun. Sidamo is usually marked with G4 exit. Washing Sidamo because the treatment process is more perfect, so most of them export more to G2 grade.

[sun Sidamo]: the bean body is smaller than Longberry, and it is yellowish in green. in the sun drying field of Sidamo, the coffee is placed in a hemp net wooden rack, and the workers take turns to stir the coffee manually in the sun. Sidamo is usually marked with G4 exit, while water-washed Sidamo is mostly exported at G2 level because of the better sun treatment process.

[washed Sidamo]: coffee raw bean green is slightly gray, some places are thick and some places are small, the acidity is soft and strong, mellow, sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

Knowledge: the Arabica system was probably first discovered in southern Sudan, but it did not flourish until it spread to Ethiopia.

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