Ethiopian Coffee producing area Sidamo Coffee Bean introduces Ted Manor Coffee Flavor

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 taste, leaching style will have bright characteristics this Ethiopian variety is the local native species Heirloom, as Ethiopia's ancient high-quality coffee varieties, native species can 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 price of this kind of beans makes sense. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell. Washing Sidamo is elegant and playful. The entrance is mild and pleasant, with a strong taste impact with the bright lemon acid later on. The palate is unique and mellow, with a chic and pleasant aftertaste. The slowly rising finish contains chic sweetness. Coffee raw beans are grayish, some places are thick and some places are small, the acidity is soft and strong, the mellow is suitable, and it is sweet and spicy. It is one of the courtyard coffee in the highlands of southern Ethiopia.