The structure of coffee beans Coffee seeds Coffee net recommended Ethiopia Sidamo sun treatment Lion King

People often mistakenly think that coffee is grown directly with raw beans, and it takes a long time to find that it does not sprout. In fact, coffee is grown with seeds with endocarp (Parchment). "endocarp" (or "sheepskin" or "paper skin") refers to the tea-brown hard skin that wraps the coffee seeds, and the coffee beans with that layer of skin are called "Parchment Bean".

Plucking the skin of the fully ripe bright red coffee fruit (called red cherry), you can see that there is yellow flesh under the red skin, which is a bit like a cherry. The flesh is sweet, and there is a pair of symmetrical "seeds" in the center. There is a slippery film around the seeds. Wash the film off with water to become "shelled beans". Peel off the endocarp and you will see "seeds" wrapped in Silver Skin. The "seed" is the raw bean that is actually used as the raw material of coffee.

In recent years, many emerging small producing areas or cooperatives in the Sidamo and Yegashev producing areas will be sold in the international market under the name of their own cooperatives or farms, which shows confidence in their own coffee. Hope to establish brand and loyalty in the international coffee market, coffee farmers insist on harvesting mature coffee beans and strictly handle every process. Both natural washing and natural tanning are outstanding, with an unexpected extremely fragrant aroma and excellent taste. I think this is why Ethiopian coffee is expected by coffee fans every year. For example, the Dutch government-assisted Red Cherry Project (Operation Cherry Red) impressed the world with the magnificent aroma of strawberry cookies in 2008 and Cambedo Manor in 2009, which has been reinforced by the sun beans produced in Ethiopia in recent years.

Local farmers in West Dharma manually select moderately mature coffee cherries for sun treatment, turning the coffee cherries on the scaffolding every two hours during the sun for about 15 to 17 days. to ensure that the coffee cherries are evenly and completely dry, followed by shelling and packaging.

Flavor

Dried fragrance: wild ginger, jasmine, honey, lemon peel

Wet fragrance: honey sweetness, maple syrup, cream, citrus, flower aroma

Flavor: strong fruit tonality, rich fruit flavors such as cantaloupe, strawberries, peaches and ripe berries, silky texture, clean and balanced taste, full-bodied and changeable finish.