The name of Ethiopian Sidamo single Coffee. Sidamo ancient prostitute.

When coffee was found, it wasn't called coffee, it was called Devil Bean.

But the devil will eventually be roasted and eaten by the brave.

Legend has it that the shepherds in the small town of Kafa, Ethiopia, were very excited when they saw the sheep being eaten. (sheep: ordinary disico our ordinary shake)

Later, since the shepherd took the beans and boiled them and distributed them to others, they packaged them and spread them to all parts of the world, called coffee.

According to legend, the shepherd said a classic saying, "I eat, so I am."

(shepherd: "I didn't say that!" )

Today is a boutique coffee with an Ethiopian organic Sidamo coffee.

Name: Sidamo

Origin: Sidamo Province, Ethiopia

Treatment: washing

Flavor: the fragrance of fruit is the most obvious, mixed with a hint of scented tea and fruit, no bitterness can be found in the taste.

Baking degree: shallow

Sidamo is a type of single origin that grows in Arabica coffee in Sidamo, Ethiopia. Like coffee in most African countries, Ethiopian Sidamo is characterized by small gray beans, but characterized by its rich, spicy, wine or chocolate-like taste and floral aroma.

Coffee is Ethiopia's main economic crop and the country's largest crop export and important industry. It accounts for 60% of Ethiopia's total export value and supports many small farms, as well as sugar, bananas and cotton. It is also Ethiopia's largest and important commodity export crop after oil, and it is also the largest export of Elaraby in Africa, with a total value of about US $300 million in 1997. in terms of total production, 94% are small farms and 6% are government agencies. because many farms are scattered and grow other crops, it has been difficult to integrate the figures correctly. However, the country's official coffee cultivation area is at least 400000 hectares, and the Ethiopian government encourages local farmers to improve their quality and productivity so that coffee farmers can expand their business scale and increase production capacity and exports.

During the harvest, farmers harvest fresh red fruit every day, and every two days the coffee fruit is sent as a unit or sold to a water washing plant for treatment. coffee fruit without a water treatment plant is usually naturally fermented for about 12 hours, and then passed through the sun for drying and shelling. in any case, farmers always try their best to send them to the water treatment plant for treatment. In order to sell better under the name of "washing treatment", in the water wash, coffee cherries soften the pulp after soaking and fermenting for about 12 hours, then pass through the waterway and stir to separate the pulp from the coffee beans. the pulp is discharged with the floodgates, while coffee beans need six days of sunshine to dry, but the processing time is only from sunrise to 11:00 and from 03:00 to sunset. The water content of raw beans after treatment should be about 12% ~ 12.5%. After selecting residual or shoddy beans, they are packed in sacks and trucked to the coffee auction house in the capital, Addis Ababa.

There are many water treatment plants on the main roads of coffee producing areas, especially in Jima area, and a large number of treatment plants are not fully utilized because of the fierce competition, so the person in charge of the treatment plant pays a higher price to the farmers, but worries about whether they can make a profit. Nowadays, a kilogram of raw beans usually sells for about 2 Birr (Ethiopian units). During the whole harvest period, the employees of the treatment plant worked for two months without a rest day, with a daily capacity of about ten bags per plant.

Nowadays, there are more and more water washing treatment plants in Ethiopia. Small farmers sell the harvested coffee fruit to the processing plant, peel it and resell it in the auction system, and then transfer it to the port of Assab in Eritrea in the Red Sea and the port of Djibouti in Djibouti near the Bay of Aden. The coffee is the country's main agricultural export, but its own annual consumption is also astonishing, about 1500000bags/60kg. Accounted for 50% of the total generation. Wild coffee grows in the tropical rain forests of the southwestern plateau, and most of them are selected by hand, but because of this, many local people maliciously destroy the naturally formed rainforest areas-either felled or burned in order to reach the rugged mountains that are inaccessible. But it seriously affected the ecological balance.