What is the quality of Sidam Coffee? the rich fruity aroma of Ethiopian Sidam coffee in the sun.

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Qianjie-introduction to Sidam Coffee

Sidamo sidamo

"Ethiopian Sidamo" is a type of single origin and grows in Arabica coffee in Ethiopia's Sidamo province. Like coffee in most African countries, Ethiopian Sidamo is characterized by small gray beans, but characterized by its rich, spicy, wine or chocolate-like taste and floral aroma. The most distinctive flavors found in all Sidamo coffee are lemon and citrus with bright and crisp acidity. This kind of coffee is of excellent quality.

Sidamo, also known as Sidamo, is more than 1800 meters above sea level, and its flavor is close to that of Yega Xuefei, a sub-production area in the south of it. If it is delicate washing or sun-drying, the aroma of citrus and flowers is very bright, mellow, and acidity is suitable. It is famous for its excellent flavor, good aroma, balanced taste, bright acidity and not over-stimulation. Ethiopian Sidamoca coffee beans taste very bitter, slightly sour, and really taste fruity.

Ethiopia has unique natural conditions suitable for growing all imaginable varieties of coffee. As a upland crop, Ethiopian coffee beans are mainly grown in areas between 1100 and 2300 meters above sea level, roughly distributed in southern Ethiopia.

Deep soil, well-drained soil, weakly acidic soil, red soil and soft loam soil are suitable for growing coffee beans because these soils are nutritious and humic. Precipitation is evenly distributed during the seven-month rainy season; during the plant growth cycle, fruits blossom to fruit and crops grow by 90-2700 mm per year, while temperatures fluctuate between 15 and 24 degrees Celsius throughout the growth cycle.

A large amount of coffee production (95%) is done by small shareholders, with an average yield of 561 kg per hectare. For centuries, minority holders of Ethiopian coffee farms have been producing a variety of high-quality types of coffee. The secret to producing high-quality coffee is that coffee growers have developed a coffee culture in a suitable environment through generations of repeated learning about the coffee growing process, which mainly includes farming methods using natural fertilizers, picking the reddest and fully ripe fruits and processing the fruits in a clean environment.

The differences in the quality, natural characteristics and types of Ethiopian coffee all stem from differences in "altitude", "region", "location" and even land types. Ethiopian coffee beans are unique due to their natural characteristics, including "size", "shape", "acidity", "quality", "flavor" and "flavor". These characteristics give Ethiopian coffee a unique natural quality. usually, Ethiopia is always used as a "coffee supermarket" for customers to choose the kind of coffee they like.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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