Coffee review

Introduction to the flavor and taste characteristics of washed Sidamo coffee

Published: 2024-09-20 Author: World Gafei
Last Updated: 2024/09/20, The taste is also slightly.

The taste is also a little thin. On the one hand, it is the bean itself, and on the other hand, in order to reflect its flavor, it will not be too deep-baked. Therefore, when making espresso, I will do about a large amount of short extraction (22 seconds) to improve its solubility as much as possible. Cabo, on the other hand, is a little ugly. Extend the extraction to 30 seconds, or thicken, add powder to blend, or heavy milk flavor. The aroma is obvious: according to Westerners, it is rose tea, but I think it is more like a lighter brown sugar 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. This is probably why it scored so high (and the price is so expensive).

Aroma: 9

Acidity: 9

Flavor: 9

Alcohol degree: 8

Huigan: 9

Overall score: 94 Sidamo producing areas in southern Ethiopia

Blind test: Ethiopian coffee is mainly in the sun, but now it seems to have changed in recent years. The movement of fine coffee has made people's mouths more and more picky.

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