An introduction to the Ethiopian Sidamo Coffee producing area with cocoa aroma in the end.

Kaibedo is a small coffee cooperative in a small town in Dala, Sidamo Province. each small coffee farmer here has an average planting area of about 0.6 hectares and is composed of hundreds of coffee farmers. it is planted nearly 2000 meters above sea level, the climate varies greatly, and the soil is fertile, providing an excellent growing environment, and the raw bean itself exudes a strong aroma of raisins and fermented wine. The nearly yellowish-brown beans are actually small and slender, but the weight on the hands is very solid. After baking, we find that the bright berry aroma, or rich chocolate-like aftertaste, makes this bean have an eye-catching performance whether it is light baked or deep baked.

Flavor: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate. Medium body, with a hint of spices and tea on the finish, is complex and long-lasting, tastes cleaner and more balanced after cooling.

Ethiopia OCR Sidamo-3 Kebado

Country

Ethiopia

Producing area

Dara Zone district, Sidamo

Producer

Local small farmers' cooperative in Kaibeidou

Grading

Grade 3

Treatment method

Insolation

Variety

Mixed native species (Heirloom)

Altitude

1800 to 2200 meters

The above information comes from the Taiwan coffee blog Organic Coffee blog.

From the shape of the bean, this bean is a typical Ethiopian, small grain, the size is not very uniform, the color is the characteristic of typical sun treatment, so it is specially compared with Harald.

Sun Sidama Red Cherry Project (OCR)

The size of the beans is similar, the color is more fresh (indeed more fresh, Harald is 11 years old, Sidamo is that year), look at the beans, Sidamo handled more carefully, you can see the mid-seam of the beans, the defect rate is also lower.