Ethiopian Solar Sidamo G1 Coffee beans description of flavor characteristics of Sidamo coffee beans

Ethiopia Sunshine West Dharma Yadi G1 Cup Test 95 points production area: Michicha & Kelenso Moconissa Town, Sidama Province Variety: Typica & Heirloom (Local Native species) production: Yadi (Ardi) Local Coffee Farmer altitude: average 1900 m Grade: sun (highest grade G1 by ECX) Annual rainfall: 1400-1800mm soil Reddish brown flavor features: wild berries, Mango, pineapple, golden kiwi, lemon sandwich biscuit, elegant acid, smooth lines. Light fermented wine, rich berry aromas, mild, clean and balanced, lively and varied fruit in the finish. Ripe berry flavor is more mild and full-bodied. Award record: 2010 East African Fine Coffee Association (EAFCA) Solar Group No. 1 CoffeeReview June 2014 94 points! It's 93 points in April 2014! 2010-04-95! Introduction: there are eight main producing areas of Ethiopian coffee: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, Yirgacheffe. Ethiopian coffee is highly rated in Taiwan, especially the three well-known producing areas of Ethiopia, namely Harrar, Sidamo and Yirgacheffe. Sidama province is located in the south of Ethiopia, with Arsi province in the north, Bale province in the east and Gamu Gofa province in the west. The jurisdiction of Sidama province includes two well-known producing areas, Yirgacheffe and Kochere. The industry is dominated by agriculture, and the coffee growing area is located around the East African Great Rift Valley (Great Rift Valley). The Sidamo producing area (Sidama) is located in southern Ethiopia. The industry here is dominated by agriculture, and the coffee growing area is located around the East African Great Rift Valley (Great Rift Valley). The largest town in Sidama province is Hawassa, which is an important local coffee export distribution center. The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. Ardi is located in the southern part of Guji and Oromia, adjacent to Sidama and Gedeo. This batch is produced in a small village near the town of Michicha & KelensoMoconissa in the Guji producing area of Sidama province. There are seven hundred small coffee farmer families under the Ardi cooperative, named Ardi after the discovery of 4.4 million-year-old fossilized female remains in 1992. The treatment of Ardi is quite meticulous. Ripe cherries are picked artificially and dried on a high African scaffolding for three weeks. Throughout the 3-inch drying process, the workers turn it every two hours and stir it by hand every day to ensure uniform drying, ensuring the sun-ripe coffee cherry fruit with the same quality and drying into the final product. Its improved sun drying method aims at two shortcomings of the traditional method: when picking beans, only crimson coffee cherries are fully ripe. Before exposure, the beans will be screened for defective beans in the treatment plant to make the beans look average in size and maturity. Then, use a tall wooden frame or a whole scaffolding to make the sun, which can avoid the risk of beans smelling on the ground. In the process of exposure, take good care of beans, so that coffee beans can be evenly exposed to water loss; every three to five days, coffee workers will manually screen out bad moldy beans. Therefore, by the time the exposure is completed, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry has already been tanned with black coffee with excellent shell raw beans.