Ethiopia G1 Sidamo Coffee Bean Production Area Introduction--Xiachisuo Micro-production Sidamo Coffee

Ethiopia Charkiso micro-region washed G1 Sidamo coffee beans

Coffee Bean Details:

Country: Ethiopia Fiscal year: 2003

Grade: G1

Production area: Sidamo Guji Shaqisuo micro-production area

Baking degree: Light baking (end of explosion)

Treatment method: washing

Breed: Native species

Producer: Local smallholder farmers

Flavors: lemon, citrus, Earl Grey, caramel

[Factory introduction]

Shakisso/Shakiso is located in the Guji region of Sidama and is one of the micro-regions with very regional characteristics in Sidama. The coffee produced in this region is quite unique, and the coffee produced has repeatedly received market attention. Ninety Plus 'legendary bean (nekisse) originally means Nectar from shakisso, and its production area and name are all from shakisso.

[Sidamo]

Ethiopian Sidama is a type of Arabica coffee of single origin, grown in Sidama province of Ethiopia. Like most African coffees, Ethiopian sidamo is characterized by small grey beans, but is characterized by its rich, spicy, alcoholic or chocolate-like flavor and floral aroma. The most distinctive flavors found in all Sidamo coffees are lemon and citrus, bright and crisp acidity. Sidamo coffee includes Yirgachefe and Guji coffee, both of which are of excellent quality.

Washing-type coffee flavor is less likely to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City roasting degree; some excellent Ethiopian washing-type coffee beans, sometimes can be perceived as obvious lemon, citrus essential oils, jasmine flowers, honey flavor, etc., sour more obvious, mellow feeling thin. Sun-treated mocha beans have wild flavor in basic flavor, but the degree or more and less difference, more suitable for Full City to Vienna baking degree performance. Excellent sun, mocha beans, with a distinct chocolate finish, some with a pleasant blueberry-like fermented fruity and red wine texture.