Introduction to the flavor and taste characteristics of Sidamo Coffee Manor

The size of the beans is similar, the color is more fresh (indeed more fresh, Harald is 11 years, Sidamo is that year), look at the beans, Sidamo handled more carefully, you can see the middle seam of the beans, the defect rate is also lower from the bean shape, this bean is a typical Ethiopian, small grain, the size is not very uniform, the color is the characteristic of typical solarization treatment. So it is specially compared with Harald: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate. The cocoa aroma at the end of body is medium, with a hint of spices and tea, complex and long-lasting, tastes cleaner after cooling, and the balance is more prominent. Cabedo is a small coffee cooperative in a small town in Dala, Sidamo Province, where each small coffee farmer has an average planting area of about 0.6ha, composed of hundreds of coffee farmers, with an altitude of nearly 2000 meters above sea level, a large climate difference and fertile soil. Provides an excellent growing environment, raw beans themselves emit strong aromas of raisins and fermented wine. The nearly tawny beans are actually small and slender, but the weight on their hands is very solid. After baking, we found that the bright berry aroma or rich chocolate-like aftertaste makes the beans have a bright red cherry project (Operation Cherry Red), whether light baked or deep baked, led by the Dutch trading company Trabocca BV, and partly funded by the Dutch government. Small-scale farm quality improvement project since 2005. This project, which enhances coffee production and quality in remote areas of Ethiopia by providing producer expertise and related technology assistance, has been selected since 2005 for small coffee cooperatives at high elevations in Sidamo, Yegashev and Lim. Encourage and assist producers to improve the quality of coffee through testing (professional cup testers are also stationed in coffee producing areas) to ensure the quality of each batch by improving washing, semi-washing, solarization or other experimental treatments as far as they can. Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully picking 100% ripe red coffee cherries by hand (hence the Red Cherry Project). Trabocca provides financial loan support, new hardware equipment and production processing knowledge and technology to assist farmers, promising to buy at a good price as long as the quality of the actual output meets the cup test standards in Addis Ababa in Ethiopia and Amsterdama Cup in the Netherlands. This year, the passing standard set by Trabocca is 88 points. The beans of the red cherry project are packed in plastic inner bags (GrainPro bags or vacuum box) immediately after the processing of the origin is completed, and then shipped to Djibouti for shipping. Strive for perfect quality through immediate monitoring, safe transportation and timely and appropriate handling.