Excellent growing environment of Sidamo Coffee Flavor and Taste introduce boutique coffee beans

This bean is typical of Ethiopia in bean shape, small in size, not very uniform in size, and typical of solar treatment in color, so it is specially compared with Harald for the most direct grasp of coffee flavor) to ensure the quality of each batch. Before the harvest season, Trabocca invites selected smallholder producer organizations/producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully hand-picked 100% ripe red coffee cherries (hence the name Red Cherry Project). Trabocca provides financial support, new hardware and production process know-how to assist farmers, promising to pay competitive prices as long as the quality of the actual output meets the standards of the cup test in Addis Ababa, Ethiopia and Amsterdam, the Netherlands. This year, Trabocca set a pass standard of 88 points. Red Cherry beans are packaged in GrainPro bags or vacuum boxed bags immediately after processing at origin and shipped to Djibouti for shipment. Through real-time monitoring, safe transportation and timely and appropriate handling, we strive to achieve perfect quality.

Ethiopia OCR Sidamo-3 Kebado

countries

of Ethiopia

producing areas

Dara Zone, Sidama

producers

Kebedo Local Smallholder Cooperative

grading

Grade 3

approach

sun

varieties

Mixed native species (Heirloom)

altitude

1800 to 2200 meters

The above information comes from Taiwan coffee blog "organic coffee blog" Kaibeduo is a small coffee cooperative in a small town in the Dara region of Sidama Province. Each coffee farmer here has an average planting area of about 0.6 hectares. It is composed of hundreds of coffee farmers. Its planting altitude is nearly 2000 meters. The climate temperature difference is large, and the soil is fertile, providing an excellent growing environment. The raw beans themselves emit a strong aroma of raisins and fermented wine. The near-brown beans are actually small in size, slender, but the weight on the hand is very solid. After baking, we found that the bright berry aroma, or the rich chocolate-like aftertaste, makes this bean have a bright performance whether it is light baked or deep baked.

Flavor: Berry, tropical fruit, fermented bouquet, dates, tea, milk chocolate. Medium body, with a hint of spice and tea at the end. Complex and persistent. It tastes cleaner after cooling, and the balance is more prominent.