Introduction to Coffee Flavor and Fine Coffee beans in Cedar Mochizo area with a slight Cocoa fragrance

China Coffee Network

Sidamo Coffee beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

The taste of Sidama in the sun is close to the smell of flowers, but it is about a little 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.

The washed Sidamo is light green, the beans are small, the growth is oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, a drop of entrance, endless aftertaste, with wild beauty. It is elegant and playful, with a mild and pleasant taste, and a strong taste impact with the later bright lemon acid. the taste is unique, mellow, chic and pleasing, and the slowly rising tail contains a chic sweet Sidama growing between 4600 and 7200 feet above sea level in the southernmost Ethiopian plateau (Sidamo province). It is a famous boutique coffee area in southern Ethiopia, bordering Kenya and southeast of Gemma. Due to the south of the capital, it is usually sweeter and more favored by most people. its annual output is about 225000 bags / 60kg. The bean body is smaller than Longberry, with gray in green. In the sun drying field of Sidamo, the coffee is placed in a hemp net wooden rack. Workers take turns to stir the coffee manually under the sun exposure. Sidamo is usually marked with G4 exit, washing Sidamo because the treatment process is more perfect. Therefore, most of them export more at G2 level.

The coffee in Sidamo has a variety of flavors. 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 coffee flavor of the extraordinary washing treatment of raw beans in this area is not easy to have wild flavor, and has the characteristics of purity and freshness, which is suitable for the baking degree from City to Full City; some essential Ethiopian water-washed coffee beans can sometimes be detected with obvious rising lemon, citrus essential oil, jasmine, honey and so on, with obvious sour taste and mellow feeling. All kinds of mocha beans treated in the sun have wild flavor in the basic flavor, but the degree is more or less different, so it is more suitable for the baking degree from Full City to Vienna. The essence of the excellent sun, mocha beans, its tail will have a clear Hey chocolate flavor, some have a delightful blueberry-like fermented fruit and red wine texture