Clear sour fruit, smooth taste of the Ethiopian Sidamo coffee beans in the eastern highlands
Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell. Washing Sidamo is elegant and playful. The entrance is mild and pleasant, with a strong taste impact with the bright lemon acid later on. The palate is unique and mellow, with a chic and pleasant aftertaste. The slowly rising finish contains chic sweetness. Coffee raw beans are grayish in some places thick and small in some places, soft and strong acidity, mellow, sweet and spicy, and is one of the courtyard coffees in the highlands of southern Ethiopia.
Dessert maker Wei Wei brought back coffee beans from the famous the cupping room during his trip to Hong Kong. Founded in 2011, the store won the runner-up in the Hong Kong baristas competition that year, winning the top three champions and runners-up in Hong Kong in 2012 and 2013, and its founder Kapo Chiu won the title of runner-up in WNC (World barista Competition) in 2014. (for the competition video, please see June Ethiopia is the birthplace of coffee. Ethiopian coffee has the same deep cultural accumulation as Chinese tea.
The Sidamo producing area, which is 1400-2200 meters above sea level, is a famous boutique coffee area in southern Ethiopia, bordering Kenya. The washed Sidamo is light green, the beans are small, the growth is oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, a drop of entrance, endless aftertaste, wild beauty, is considered to be a thorny rose in coffee.
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The delicate and rich Ethiopian Yejasuffe introduces the Yega Chefe Manor.
One of the rarest Ethiopian coffee beans on the market is Yirgachaffe, which is exported to Japan and Europe but is rarely seen in the United States. This is because Dallmeyer, a German coffee roaster owned by Nestle, has established a close relationship with the growers of Yega Snow Coffee, thus obtaining the largest kind of coffee beans.
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