Ethiopian Sidamo Sun treatment Lion King Fine Coffee beans Ethiopian Sidama Black Coffee
The coffee flavor of Sidamo is very diverse, different soil types, microclimate and countless native coffee species, resulting in obvious differences and characteristics of coffee produced in each town. In 2010-2012, three consecutive times won the United States authoritative coffee review website coffee review 92 to 94 high score evaluation, which shows the extraordinary value of raw beans in this region! The territory spans high mountains, highlands, plateaus, valleys and plains, and the terrain is diverse. The geology of the area is rich in nutrients and well drained volcanic soil. The soil depth is nearly two meters, and the surface soil is dark brown or brown. The greatest advantage of the site is that soil fertility is maintained through the circulation of natural organic matter, using withered leaves or dead leaves of surrounding trees and plant residues as natural fertilizers. This batch was produced at Shilcho Cooperative near Dilla Town. Founded in 1976 and currently a member of Sidamo Coffee Farmer Cooperative Union SCFCU (Sidamo Coffee Farmer Cooperative Union), we screened the coffee again and selected this batch to have excellent performance in flavor.
Ethiopia is the country where coffee was first discovered. Today, there are still many wild coffee harvests in the virgin forest. Ethiopia is a country with poverty, drought and civil war, but it is still the most important coffee producing country in terms of coffee quality and yield. It is also the best coffee producing country in the past one or two years.
Ethiopia coffee can be divided into two main treatment methods 1. washing treatment method 2. natural sun treatment method. Today, coffee beans with both treatments are produced in every Ethiopian production area, cooperative and even small coffee farm, whether it is known in Taiwan as the Yegashvili production area or the Sidama production area. Not only that, Ethiopia, the country with the fastest coffee development at present, not only makes coffee different in processing method, but even the same processing method can also make aroma and taste different due to different methods and process adjustments. The aroma of Yegashef sun-dried beans and Sidama sun-dried beans is different, which often makes people feel wrong. The Ethiopian coffee beans washed by water have mild and low aroma, soft and low-key citric acid, and high consistency of flavor. The Ethiopian coffee beans picked by the sun method have a strong and conspicuous aroma. The citric acid is weak and not obvious. The flavor is complex and variable. The floral or fruity characteristics are good at the field.
In recent years, many new small producing areas or cooperatives in Sidamo and Yejiashev producing areas will be sold in the international market under the name of their own cooperatives or farms. This means that they have confidence in their coffee production and hope to establish brand and loyalty in the international coffee market. Coffee farmers insist on harvesting mature coffee beans and carefully handle every process, whether it is natural washing method or natural sunlight method. The unexpected aroma and excellent taste are what I think make Ethiopian coffee fans look forward to every year. For example, Operation Cherry Red, assisted by the Dutch government, impressed the world with the grand aroma of strawberry biscuits emitted by Kreit in 2008 and Campetto Estate in 2009, which was reinforced by the sun-baked beans produced in Ethiopia in recent years.
Local farmers in Sidamo manually select coffee cherries of moderate maturity for sun treatment. During the 15 - 17 days of sun treatment, the coffee cherries on the shelf are turned every two hours to ensure that the coffee cherries can be evenly and completely dried before peeling and packaging.
flavor
Dry fragrance: wild ginger flower, jasmine flower, honey, lemon peel aroma;
Wet fragrance: honey sweetness, maple syrup, cream, citrus, floral;
Flavor: Strong fruity notes, melons, strawberries, peaches, ripe berries and other rich fruit flavors, silky texture, clean and balanced taste, lingering lively waves of sweet and rich finish.
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Kenya Ken Chuan Anbuyala Manor Pearl Bean Kenya Coffee Farm Kenya AA
Kenyan coffee AA imports boutique coffee beans Kenyan coffee most Kenyan coffee grows at an altitude of 1500murmur2100 meters and is harvested twice a year. Its main feature is a distinct fruit aroma, the common fruit aroma is citrus. Kenyan coffee has a multi-layered taste and juice acidity, perfect grapefruit and wine flavor, moderate mellow, is many people in the coffee industry.
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African Coffee Manor Musiui treatment Plant in the western province of Rwanda washing and treating bourbon boutique black coffee
Like many African countries, Rwandan coffee is mainly produced by small farmers, and the ripe cherry fruits are collected and sent to the processing station every year during the harvest period. During the annual harvest period, the ripe coffee berries picked by farmers are concentrated in the treatment station for treatment, first selected by hand to ensure that no immature or damaged fruit is mixed in. Then remove the peel in a cool, cold ring
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