What are the characteristics of Sidamo coffee beans? Sidamo coffee introduces the flavor of Sidamo coffee.

Ethiopia has two of the best producing areas, Yiragcheffe and Sidamo. Sidamo is located in a plateau region south of Ethiopia. Sidamo has a balanced acidity and moderate consistency. In Ethiopia, people usually have a cup of mocha coffee for breakfast to replenish the spirit and vitality of the day.

As Ethiopia's classification system is still very backward, it can be divided into special grades (usually Yirgacheffe and Sidamo), level 1, level 2, level 3, level 4 and level 5.

In Ethiopia, Japanese beans are usually found, such as small stones or twigs, so special attention should be paid to grinding.

Of course, there are these small shortcomings, but it does not affect his taste, the most worth mentioning is that sidamo's extra-low mocha caffeine is a natural decaf coffee, try Japanese coffee, feel the wild and unrestrained desert taste.

Suggestion on coffee baking in Qianjie

In the past, [Sakuran] and [candle] of street coffee were taken as examples.

[Huakui] and [Candlestick] are both native species of Ethiopia Heirloon in Ethiopia, and the raw beans are of different sizes, but there are still some differences.

[candle] head and tail tip, moisture content is good, about 11%, but not the kind of SHB beans with high hardness, because of the high density and hardness of beans, so Qianjie coffee will prolong the dehydration time in the front section.

[Huakui 2.0] is relatively uniform, the shape is more round, the bean body is very small, mostly between 14-15 mesh, the body is smaller than Longberry, the green is yellowish.

The results of the cup test are as follows:

[Huakui]: the wet fragrance has a strong aroma of green tea and flowers. Sipping aromas of green tea, strawberries, jasmine, lime and sugar. The palate is light and clean, with soft and fresh acidity. But the end rhyme is not enough, only some sweetness remains in the mouth. It tastes very unbearable, like drinking a cup of fruit tea instead of coffee.

[candle]: there are yellow lemon, flower, black tea and citrus flavor in wet fragrance. There are aromas of black tea, yellow lemon, caramel and jasmine when sipped. At this baking degree, the flavor begins to become rich and solid, the entrance acidity is more elegant, sweetness will be perceived more quickly, sweetness will be higher, fermented wine, cream, tropical fruits, jackfruit, nectarine, more balanced flavor.