Sidamo Coffee Acid Black Coffee Black Coffee Coffee Black Coffee description of flavor

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Qianjie-introduction to washing in Guji, Sidamo, Ethiopia

Sidamo, a famous boutique coffee area in southern Ethiopia, is 1800-2300 m above sea level, bordering Kenya.

Sidamo producing area

The coffee flavor of Sidamo is characterized by a variety of different soil types, microclimate and countless native coffee species, which make the coffee produced in cities and towns have obvious differences and characteristics. In 2010-2012, he won the high score of CR92~94, the authoritative coffee evaluation website in the United States for 3 consecutive years. Thus it can be seen that the coffee quality in this area is extraordinary. The territory has towering mountains, highlands, plateaus, valleys and plains, with diverse topography. The geology of the area belongs to fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. 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.

Coffee beans from Sidamo Valley, Ethiopia, grade G1, growing at an altitude of about 1800-2300m, using water washing method for moderate roasting (Medium), Sidamo coffee raw beans phase oval, both ends slightly pointed, slightly small, but dark green, uniform particles; pure smell

Ethiopia Sidamo Guji washing

Producing area: Sidamo Guji

Variety: native species

Altitude: 180-2100m

Treatment: washing

Flavor description

Dry fragrance: lemon, roasted almonds, ginger, cream chocolate

Shixiang: Earl black tea, brown sugar, ginger, caramel, cream chocolate

Palate: the taste is sour and smooth, the aroma is quiet, bitter and shallow to the throat, with a shallow spicy taste of brown sugar and ginger tea, with the sour aroma of white wine and chocolate flavor in the finish.

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