Fermented wine aroma, nuclear jujube, tea feeling in the sun Sidama coffee beans introduce fine coffee

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.

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, the color is the characteristic of typical sun treatment, so it is specially compared with Harald.

Sun Sidama Red Cherry Project (OCR)

The beans are similar in size and more fresh in color (indeed, Harald is 11 years old, Sidamo is that year). Look at the beans, Sidamo handles them more carefully, you can see them in the middle seam, and the defect rate is lower.

Sun Sidama Red Cherry Project (OCR)

When editing these contents, I received a message from a friend, saying that this bean likes it very much, and it will be very good after baking. Don't bake it deep, for fear of spoiling it. I'm really looking forward to it. I'll try it on the weekend.