Introduction of Coffee Flavor in Xidamo Shaqiso region of Ethiopia with suitable mellowness

Ethiopia is an ancient country with a history of 3000 years of civilization. The Hamite people who immigrated from the southern Arabian Peninsula were the earliest inhabitants.

Monlinique I reigned in 975 BC. The Kingdom of Nubia was established in the 8th century BC.

From the 1st century to 976 AD, the Ethiopian Empire, also known as the Kingdom of Aksum, was established in Aksum in the north. Christianity was introduced into Ethiopia in the 4th and 5th century. From the 12th century to 1270, the Zagvi dynasty was established. Haier Selassie was crowned regent in 1916 and became king in 1928. On November 2, 1930, he was crowned Emperor Haier Selassie I. In 1936, Italy invaded again, occupied Addis Ababa, conquered Ethiopia, and Selassie went into exile in London. The allies defeated Italy in 1941 and Selassie I returned home on May 5 of the same year. In February 1977, Lieutenant Colonel Mengistu Hale Maryam (MENGISTU HAILE MARIAM) launched a military coup and served as chairman and head of state of the "interim military Administrative Council". In 1979, the Ethiopian Labor people's Party Organizing Committee, mainly composed of soldiers, was established to implement an one-party system. In 1984, the Ethiopian Workers' Party was formed according to the Soviet Communist Party model. In September 1987, Mengistu announced the dissolution of the "interim military Administrative Council", the end of military rule, the establishment of the "people's Democratic Republic of Ethiopia" and the establishment of a new parliament, with Mengistu as president and head of government.

Sidamo grows in the southernmost Ethiopian plateau between 4600 and 7200 feet above sea level (Sidamo province). It is a famous boutique coffee area in southern Ethiopia, bordering Kenya, southeast of Gemma, just south of the capital, usually sweet and loved by most people. its annual output is about 225000 bags / 60kg. The bean body is smaller than Longberry, with gray in the green, and it is in the sun drying field in Sidamo. The coffee is placed in a hemp net wooden frame, and the workers take turns to stir the coffee manually in the sun. Sidamo is usually marked with G4 exit, washing Sidamo because the treatment process is more perfect, so most of the coffee exported to G2 grade Sidamo coffee is very diverse. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are a little gray, 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. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste, and exquisite floral smell. The taste of Sidamo is close to that of flowers, but it is slightly earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, while medium or deep roasting is suitable for blending coffee and good Espresso base.