Sun Sidamo Coffee producing area Manor introduces the processing methods and methods of fine coffee

The overall experience of this sun Sidamo is more suitable for those who like Ethiopian coffee but do not like the acidity, and it is also suitable for independent cafes. Ethiopia Sidamo Sidamo Coffee introduces Ethiopia as the birthplace of Arabica coffee. Wild Arabica grows in the forests of Ethiopia's Kaffa region. Ethiopians have been drinking coffee longer than anyone else. For local residents, coffee is an essential drink in daily life, and about 50% of the output is for domestic demand. Now in the forests of southern and southwestern Ethiopia, there are wild coffee trees, where there are quite a large number of coffee varieties, which is a valuable database for breeders. Since December 2008, coffee has been incorporated into the crop trading platform-EthiopiaCommodityExchange (ECX) by the Ethiopian government. Since then, all coffee transactions have to go through this government-established platform, which has completely changed the way Ethiopian coffee beans were traded in the past. Ethiopian coffee is harvested once a year. The beautiful white coffee flowers bloom from March to April, and then the fruit begins to grow. From September to December, the red coffee fruit is ripe for picking. The new season of coffee begins to be exported from November to December. At present, about 25% of the Ethiopian population directly or indirectly depends on coffee production for a living. The majority of farmers use traditional planting methods. Artificial care of coffee trees, the use of organic fertilizers, do not use harmful pesticides and herbicides, etc. Therefore, most of the coffee produced by Ethiopia is organic coffee. Due to different planting methods, coffee can be divided into three types: forest-semi-forest coffee (Forestorsemi-forestcoffee), courtyard coffee (Gardencoffee) and plantation coffee (Plantationcoffee). 60% of the coffee belongs to forest-semi-forest coffee. In such a wild coffee forest, pesticides are not used at all, but biological methods are used to control pests. Due to different processing methods, coffee can be divided into washed coffee (Washedcoffee) and sun-cured coffee (Sun-driedcoffee). At present, washed coffee accounts for about 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. The humidity of processed coffee beans is kept at about 12%. Sun-cured coffee accounts for 65% of exports. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned. The taste of coffee beans in view of everyone's different taste of coffee and different operating habits, we cannot and can not satisfy everyone's taste, but pursue to satisfy the feelings of the vast majority of people in the cup as much as possible. is the goal we've been pursuing! The oil performance of coffee is mainly related to temperature and baking degree. Generally speaking, the shallower the roasting degree, the less oil on the bean surface after roasting. The deeper the roasting degree, the more oil the beans will show. In the same way, the same is true of the relationship with temperature. If the temperature is low, the speed of oil production on the surface of beans is slow, while the temperature is high.