Introduction of Ethiopian Sidamo Lion King Coffee suitable for Air flow medium Baking

It grows in the southern Ethiopian plateau at an altitude of 5700-7800 feet above sea level. It is located in the northwest of Sidamo province and around Lake Abaya. It usually tastes sweet and is liked by most people. Its annual output is about 225000bags/60kg. The bean body is smaller than Longberry, and it is greenish and gray in color. Most of it is washed. In the washing plant, the coffee fruit is fermented in the storage tank full of water after harvest, and the workers use a simple wooden rake to stir it to facilitate the smooth cleaning. The washing plant always has a pungent acid fermentation smell and the sound of the fruits in the sink colliding with each other. After the fruit is sticky and soft, it is directly shelled and cleaned, leaving only the fruit covered with sheepskin. After the final washing, the fruit is dried directly outside the washing plant.

A complex with a taste similar to lemon and citrus, with excellent viscosity and complex flavor (I think it is sometimes suspected of being overemphasized and exaggerated because of its loud name, even though I like its flavor). Most of them are exported to G2, suitable for medium baking as a single product.

In addition, it should be mentioned that most of them are produced by state-owned institutions, but the quantity is small and is not well known to the world. Only the understated Teppi and Bebeka;Teppi grow between 3600 and 6200 feet above sea level, with an annual output of about 50000bags/60kg. Bebeka grows at 3000-3900 feet above sea level and produces about 30000bags/60kg per year. They are grown in the lower part of southwest Ethiopia, almost as a blend in the southern western highlands of Ethiopia (border between Shewa and Sidmo provinces), east of Jima, north of Sidamo, and preferred by most Europeans and Americans at 3600-6200 feet above sea level. Most of them are washed, and their annual output is about 110000bags/60kg. Most of the bean body is round (15/16scr), the color is green and bluish, the export is mostly G2 grade, the taste is similar to Yegashev, but the viscosity is thin, but the flower and fruit flavor is obvious, the sour taste is also softer than Yegashev, the more exciting acid, the aftertaste is similar to wine, has a good and balanced quality, it is a noteworthy Ethiopian boutique coffee after Yegashev. But almost all limes are vertically integrated and exported by Ethiopian coffee organizations, so it is almost rare to see them in China.

It is heard that this kind of baking is more suitable for air flow medium baking, not suitable for deep baking, and the better flavor after baking is two to three days. In fact, good Lim is on a par with Yegashev.