How to choose coffee and raw beans by hand? Choose the right raw coffee beans? Sun treatment of raw beans in Sidamo

What kind of raw beans are high-quality raw beans? First look at the surface of the beans, fresh high-quality raw beans, shiny surface, in addition, processed good raw beans, uniform color, uneven surface color can not be called good beans, must choose uniform color when purchasing. Secondly, the particle size is consistent, which is also evidence of good quality management. Make sure the particle size is consistent when purchasing. Uniform and neat coffee beans can achieve consistent roasting 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. Green beans are divided into several grades according to quality standards, which vary from place to place and are basically determined according to size and shape. The higher the grade, the better the quality. At present, because the domestic coffee green bean market has just started, the coffee green beans sold are mainly low-grade futures beans. The green beans we get usually have many flaws. Defective coffee beans are quite harmful, including variants that are not flat beans or round beans, and because of developmental abnormalities, the center of the green beans is broken during shelling. The beans tend to be uneven when baked. Fermented beans/black beans are fermented internally during processing or washing. Fermented sour. Green beans/white dead beans Coffee cherries are harvested before they are fully ripe. The beans are ivory in color and green in taste when baked. Mildew beans processing, transportation process damp, rain, mold breeding. As long as there is a bean mold, it will soon spread to others, be sure to pay attention. Worm-eaten beans are eaten by a pest called coffee beetles, which have wormholes in the beans and give coffee a bad smell.

Country: Ethiopia Fiscal year: 2003

Grade: G1

Production area: Guji

Planting altitude: 1800-2000m

Soil type: volcanic laterite

Annual rainfall: 1100-1200 cm

Treatment: Sunlight

Breed: Native species (Heirloom)

Disposal site: Hilsa Cooperative

Raw beans specification: 17-18 mesh

Flavor: Jasmine, honey, citrus, ripe berries

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, it won the super high evaluation of 92 to 94 high scores from the authoritative coffee review website in the United States for three consecutive times, 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 the Sidamo Coffee Farmer Cooperative Union SCFCU, we re-screened the coffee and selected this batch to be excellent 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.