What kind of raw beans are high-quality raw beans? How to choose raw coffee beans? Sidamo raw bean

What kind of raw beans are high-quality raw beans? First look at the surface of beans, fresh and high-quality raw beans, the surface is shiny, in addition, the processing of good raw beans, uniform color, the surface of uneven color can not be called good beans, must choose uniform color. Secondly, the particle size is the same, which is also evidence of good quality management. Make sure that the particle size is the same when you buy it. Even and neat coffee raw beans can achieve a consistent baking effect; otherwise, some are too deep and bitter, and some are too shallow and sour, which will affect the overall taste of roasted coffee beans. Raw beans are divided into several grades according to quality standards, which vary from place to place, basically according to size and shape. The higher the grade, the better the quality. At present, as the domestic coffee raw bean market has just started, the coffee raw beans sold are mainly low-grade futures beans. People usually have a lot of defects in the raw beans they get. Defective coffee beans are quite harmful, including that the mutated beans are neither flat nor garden beans. Due to abnormal development, the raw beans are broken in the center when they are shelled. This kind of bean is prone to uneven baking. Fermented beans / black beans are fermented internally in the process of processing or washing. It has the smell of fermented acid. Unripe beans / white dead beans are harvested when the coffee fruit is not fully ripe. This kind of bean is ivory after baking and tastes green and astringent. The process of processing and transportation of mildew beans is affected by damp, rain and mold. As long as one bean is moldy, it will soon spread to others, so be careful. Worm-eaten beans are eaten by a pest called coffee bark beetle, and there are insect eyes on the beans, which make coffee smell.

The Sidamo producing area, which is 1400-2200 meters above sea level, is a famous boutique coffee area in southern Ethiopia, bordering Kenya. The washed Sidamo is light green, the beans are small, the growth is oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, a drop of entrance, endless aftertaste, with wild beauty.

The coffee flavor of Sidamo is very diverse, with different soil types, microclimate and countless native coffee species, which make the coffee produced in cities and towns have obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary. The territory has towering mountains, highlands, plateaus, valleys and plains, with diverse topography. The geology of the area belongs to fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer.

Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell. Washing Sidamo is elegant and playful. The entrance is mild and pleasant, with a strong taste impact with the bright lemon acid later on. The palate is unique and mellow, with a chic and pleasant aftertaste. The slowly rising finish contains chic sweetness. Coffee raw beans are grayish in some places thick and small in some places, soft and strong acidity, mellow, sweet and spicy, and is one of the courtyard coffees in the highlands of southern Ethiopia.

Country: Ethiopia

Grade: G2

Producing area: Sidamo producing area

Treatment: washing

Variety: Heirloom

Flavor: wild ginger, honey, citrus, lemon