Tropical fruit, fermented Sidamo coffee beans introduce boutique coffee
Sidamo Cabedo 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 0.6ha and is composed of hundreds of coffee growers with an altitude of 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.
English product name
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, and the color is the characteristic of typical sun treatment. so it was specially compared with Harald to select the small coffee cooperatives at high altitude in Sidamo, Yegashev and Lim. Encourage and assist producers to improve the quality of coffee by improving washing, semi-washing, tanning or other experimental treatments as much as they can.
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Papua New Guinea, Papua New Guinea, India, Ken, Tanzania, Tibika.
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 at 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 boutique coffee.
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Introduction of jasmine, lemon, peach, almond sweet and tea-scented Yejiachefi coffee beans
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