General knowledge of boutique coffee beans in Ethiopian coffee Sidamo producing area

According to the four different production methods mentioned above, Ethiopian coffee can be divided into nine coffee producing areas, including five fine coffee producing areas: Sidamo, Yejia Shefei, Harald, Lim, and Lekamp, and four general commercial bean producing areas: Gemma, Ilubabo, Tiebi, and Bebeka. Each district has adopted the method of sunning or washing, and different processing methods also affect the flavor. Egypt has traditionally used the ancient solarization process, but after the introduction of washing technology in 1972, the proportion of washed beans has gradually increased over the past 30 years. Currently, solarization accounts for about 80% and washing accounts for about 10%. Sidamo and Yejia Xuefei are mainly washed with water, supplemented by oral drying, while Limu and Tiebi are mainly washed with water. Sun-baked beans are mainly Harald, Gemma, Liekamp and Ilugbo.

West Damo: 1, 400~2, 200 meters above sea level, is a famous boutique coffee area in southern Egypt, bordering Kenya, there are two kinds of washing and sun. Washed dipyridamole was light green, beans are not large, was long oval. On the palate, citrus notes with hints of berries are evident, as well as pleasant elegant sweet and sour notes, grape sweetness and chocolate aftertaste. The beans of Xidamo in the sun are yellowish green, the beans are not neat, and the common lack of carob beans. The well-processed sun-cured citridamole flavor is not discounted, in addition to the citrus fragrance of washed beans, more of a rich fruity flavor. This is related to the coffee beans wrapped in the pulp drying, fermentation for up to two weeks, this flavor is generally washed beans do not have. However, once the sun is not properly handled, it is easy to have an earthy smell, and the elegant aroma is lost. Sun-baked beans are not top grade if they don't have a strong fruity flavor.

There are many legends in this area. The lost treasure of King Solomon is said to be buried in the Deva Valley in the south. The forest here is dense, and there have been wild coffee forests since ancient times. Farmers select good coffee tree varieties from forest land and transplant them to their own farmland, which is a major feature. Chakiso is the most famous coffee growing area in the south of West Damo. Coffee tastes like lemon and honey.