Introduction to Coffee Flavor and Taste varieties with unique Citrus in Xidamo Chiso region of Ethiopia

Yirgacheffe is from a small town called Yirga in the northwest of Sidamo province. Yerga Sherphine (Yirgacheffe) Coffee beans are one of the most distinctive coffees in the world. They are rare and expensive. They are produced in the plateau area of Sidamo Province, Ethiopia, at an altitude of 2,000 meters. They are outstanding representatives of African washed coffee. They have always enjoyed a good reputation in the eyes of coffee connoisseurs all over the world. Rare washed high-quality Arabica coffee is suitable for various degrees of roasting. It perfectly presents fresh and bright floral aroma and beautiful complete bean type. Mocha is generally difficult to match the high-end coffee. It has unique citrus and lemon fruit aromas and jasmine aromas. It has a sour taste similar to wine. It tastes clean and has a long aftertaste like freshly brewed citrus fruit tea. 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. It borders Kenya and is located southeast of Gemma. Due south of the capital, it is usually sweet and obvious. It is also preferred by most people, with an annual output of about 225000 bags/60kg. The beans are smaller than Longberry, green and gray. In the sun drying field of Sidamo, coffee is placed in hemp net rack. Workers take turns to stir coffee manually under the sun exposure. Sun-dried Sidamo is usually labeled as G4 export. Because the processing process is more perfect than sunlight, most of them export more with G2 grade.

Sidamo coffee is very diverse. Different soil types, microclimate and numerous native coffee species, high mountains, highlands, plateaus, valleys and plains, diverse terrain, and the geology of the area is rich in nutrients, well drained volcanic soil, soil depth of nearly two meters, the surface soil is dark brown or brown. Its greatest advantage is that soil fertility is maintained through the recycling of organic matter, using withered leaves from surrounding trees or plant roots as fertilizer. Therefore, the coffee produced in the town has obvious differences and characteristics. From 2010 to 2012, it won high scores of CR92~94 from the authoritative coffee evaluation website in the United States. This shows that the production of raw beans extraordinary.

Sitama coffee beans are slightly gray, some places are coarse and some places are fine, the acidity is soft and strong, the alcohol is appropriate, and the sweet and spicy aroma is one of the courtyard coffees in the southern highlands of Ethiopia. It differs from African coffee in that Sidamo has a clear acidity, a smooth texture and a delicate floral aroma