Introduction to the flavor characteristics of Sidamo Sakura coffee beans

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Qianjie-Esseobi Sakuran 3.0 introduction

Growing in the southernmost plateau of Ethiopia, which is between 4600 and 7200 feet above sea level, Sidamosheng is a famous boutique coffee area in southern Ethiopia. It borders Kenya and lies south of Kyrgyzstan, just south of the capital. It is usually sweet and bright, and is more loved than by more people.

The flavor of coffee coffee in Seymour is very diverse. in different soil types, micro-climates and countless native coffee species, this producing region has high mountains, highlands, plateaus, valleys and plains, and the terrain is varied. moreover, the land is fertile and has well-drained volcanic soil. under such strong planting conditions, the amount of coffee can be imagined.

With regard to the Guji production area, which has received a lot of attention in recent years, it has achieved good results in both taste exhibition and product quality in recent years. The Guji region was once part of the Sidamo region, but it has been established as a new region by the Ethiopian Commodity Exchange (ECX) in 2010.

The Gujima area in the south of Yegashafi is next to the Western Paleo and the Baltic River. it is an area with high mountains, highlands, plateaus, valleys and plains. The area is divided into fertile black soil (Vertisol). The depth of the soil is close to rice, with an average elevation of more than 1800 meters. On the other hand, the geographical characteristics make it difficult to produce fine coffee day and night, so that the land is equipped to produce fine coffee.

[Sidamo Sakuran 3.0]

There are four processing facilities in the core production area of Hambella, namely, "Dire" church processing, "mansa" mountain pond processing, "Bobea" flag processing and "Goro baessa" mountain spring processing.

And our beans are from Goro baessa Mountain Spring processing. Goro baessa is a small village surrounded by mountains 2280 meters above sea level. December is its coffee harvest season every year. At this time, Lishan is full of mature coffee cherry, and the village is neatly arranged on the African mattress. This is where "Sakuran" deals with.

Processing method

The daily cooking method is the oldest and most primitive method for the treatment of coffee beans. The harvested coffee fruit is directly exposed to light for drying for four weeks. During the drying period, it needs to be turned over indefinitely, and it has failed without fermentation.

Daily coffee is sweet and tastes thicker, but the only bad thing is that the defect rate will be higher. Previously, in 2018, Sakuran was upgraded to 2.0, and mature coffee peaches were harvested manually, and the sugar content of coffee peaches reached more than 21 before daily processing, while this year's new batch [Sakui 3.0], the average sugar content of coffee peaches reached more than 24, so the sweetness will be higher.

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