Ethiopian Sidamo Sun treatment Lion King Yissoya Sidama Black Coffee Coffee net

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.