Sidamo coffee is divided into several categories: the main roasting methods of Sidama coffee beans

Sidamo Coffee is a place in Ethiopia. Sidamo coffee is mainly cultivated by local farmers. Sidamo did not know the coffee beans at first, but flowed in later.

"single coffee" generally refers to a single style of coffee beans from a single country or producing area. It can be compared to a coffee solo.

If a bag of coffee is marked with the name of a coffee producing country (coffee beans are not produced in continental Europe, and if the label is marked with the names of European cities such as Italy, Vienna, etc., it is not individual coffee. (for the most part, it means this is a bag of coffee. Such as Ethiopia-Yega Chefe (Ethiopia Yirgacheffe), Sumatra-Batactenin (Sumatra Blue Batak), Guatemala-Antigua (Guatemala Antigua) and so on, the specific coffee produced in specific countries, producing areas and estates is called "single coffee". Because each country or different region has its own climate, soil and natural environment, the coffee grown has its own characteristics. Tasting "single coffee" can understand the characteristics and flavor of coffee in a certain country or region.

"mixed Coffee" refers to coffee beans mixed from several types of single coffee, which can be compared to a coffee concerto.

For example, the products of Huangding Coffee: blue Coffee, Duck Coffee, Capri Coffee and so on. The blending method of integrated coffee can be very simple (such as the traditional "Mamba": Mantenin plus Brazil), or it can be a complicated art. Through proper blending, individual coffee with different characteristics can be composed of more harmonious and wonderful movements. Usually the beans used in espresso (espresso, latte, cappuccino) are mixed coffee.

two。 Marking of baking degree: deep baking, Nanyi, Beiyi, Vienna, French baking

In addition to the labeling related to the place of origin, the most common is the marking of baking degree. Raw coffee beans need to go through the roasting process to release their unique charming aroma, and the roasting of coffee is closely related to its flavor.

If you see "Italian", "Vienna", "Nanyi" and other signs on the coffee label, do not mistakenly think that the coffee beans have anything to do with the above-mentioned place names-probably not, because traditionally, "Italy" and "Vienna" are synonymous with the degree of roasting (or blending) and do not mean that they are made in Italy or Vienna (as mentioned above). Coffee beans are not grown and produced in Europe.

"Beiyi" usually refers to medium-light, light brown, unoiled baking of beans; "Nanyi" usually refers to the deep baking of bright oil and dark brown on the surface of beans; and "Italian baking" generally refers to deeper baking. "French baking (French Roast)" generally refers to the extremely deep baking with a near-black color, slightly coke flavor and no acid. "Vienna" and "Miranchi" usually refer to mixed coffee made from coffee beans of different roasting degrees.

The deeper the degree of baking, the higher the temperature of the roasting. Generally speaking, the medium-shallow "Beiyi" baking flavor is more bright and light, may have fruit-like acidity, very low bitterness or no bitterness. The deep high-temperature baked "Nanyi" has a low, full-bodied and slippery flavor, with a sweet finish like caramel. The flavor of "French baking" is monotonous, with a slightly coke flavor and no acidity at all.