Sidamo Coffee Flavor Sidamo Coffee Sour Coffee Powder

The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

Sidamo grows in the southernmost Ethiopian plateau at an altitude of 4600-7200 feet (Sidamo province), southeast of Jima, just south of the capital, usually with obvious sweetness and favored by most people. its annual output is about 225000bags/60kg, with beans smaller than Longberry and greenish in green. in the Xidamo sun drying field, the coffee is placed in a hemp net wooden rack, and the workers take turns to stir the coffee manually in the sun. Sun Sidamo is usually marked with G4 exits, while water-washed Sidamo has more G2 exits because of its better sun treatment. The taste of the sun is close to the smell of flowers, but it is about a little earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two pieces have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. The producing area is very close to Yejaschefine, and its flavor is also very similar. After delicate washing or sun treatment, it also has floral and citrus flavors, and its sour taste is supple, and its price is as good as that of Yejasuffe. Like Yejasuffe, this variety has medium-sized beans but also a small-grain variety with dwarf plants. Sidamo coffee is generally light to medium roasted to retain the bright sour taste and intoxicating floral aroma of the variety.