Introduction of original varieties of Ethiopian Sidamo Coffee
This Ethiopian variety is the local native species Heirloom. As an ancient high-quality coffee variety in Ethiopia, the native species always show a unique style in various Ethiopian producing areas! Interestingly, compared with the usual Ethiopian coffee beans, this raw bean is really ordinary in appearance, but the flavor presented in the cup is so wonderful that even when it is given to people who have little coffee tasting experience, they can clearly identify the flavor! So the high price of this kind of beans makes sense!
Altitude: 1800-2000m, use other trees around to form natural shade for coffee trees.
Harvest season: may 2015
Treatment: washing 24-26 hours, African viaduct drying for 10-15 days
Flavor description: Jasmine and citrus aromas, yellow drupes, litchi, red currant, rose, complex and deep, rich flavor, bright acidity and sweetness, well structured taste, juicy feel, soaking style will have bright characteristics, esp will have bright and balanced acidity and flavor. I don't know where you expect this bean to come from: the Sidamo region of southern Ethiopia.
Blind test: Ethiopian coffee is mostly in the sun, but now it seems to have changed in recent years, and the fine coffee movement has made people's mouths more and more picky.
Less gossip, the aroma is obvious: according to Westerners, it is rose tea, but I think it is more like the taste of brown sugar and ginger soup, as well as the tonality of honey and oranges. This one is obviously purer than other Sidamo. Under the background of sour and sweet flavor, you can taste the flavor of candied fruit, flowers and chocolate. The palate is a little thin, but very smooth. The tail rhyme has the taste of milk, caramel and chocolate, all of which are typical of Ethiopia. The taste level is very complex but distinct.
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How to brew coffee beans into coffee choose which coffee tools are the best
Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee beans are the freshest and the Aroma taste is the best. In addition, the purity of coffee beans is also another consideration. Coffee experts do not necessarily look at the size of the particles, but grab a handful of single coffee beans (Regional Coffee), about dozens of portions, and take a look at each single bean.
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Ethiopia coffee beans washed Yega Xuefei grade characteristics introduction flavor taste description
General coffee varieties are named after their origin, while boutique coffee is more accurate in traceability. The name can be explained as: this kind of coffee is grown in Ethiopia, Yega, where it is grown, washed in Kochel's processing plant, and graded as the first grade of coffee beans (hand-picked, defective beans).
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