Introduction to the characteristics of Coffee Flavor description varieties in Xida Mochizo producing area

Ethiopian coffee is mostly in the sun, but now it seems to have changed in recent years, and the boutique coffee movement has made people's mouths more and more picky.

Less gossip, the aroma is obvious: according to Westerners, it is rose tea, but I think it is more like the taste of brown sugar and ginger soup, as well as the tonality of honey and oranges. This one is obviously purer than other Sidamo. Under the background of sour and sweet flavor, you can taste the flavor of candied fruit, flowers and chocolate. The palate is a little thin, but very smooth. The tail has the taste of milk, caramel and chocolate, all of which are typical of Ethiopia. The taste is very complex but distinct, with sweet and sour sun berries, citrus, slightly fermented fruit and fruit wine.

Palate: comfortable and interesting sour fruit, good sweetness and low fullness, Ethiopia Ethiopia Sidamo G2: Sidamo is located in the south of Ethiopia, extending to the districts of Arsi and Bale in the east and Gamogofa in the west. Sidamo coffee is cultivated between altitude 1400m-2000m. The industry here is dominated by agriculture, and the main growing area of coffee is around the Great Rift Valley (Great Rift Valley) of East Africa. The largest town in Sidamo is Hawassa, which has developed rapidly in recent years. Many modern restaurants and hotels have been set up, and it is also an important distribution center for coffee exports. Cedamo's coffee is very diverse in flavor, with different soil types, microclimate and countless native coffee species. Coffee produced by each town has obvious differences and characteristics. Coffee is Ethiopia's main economic crop and the country's largest crop export and important industry, accounting for 60% of Ethiopia's total export value. it also supports the livelihood of many small farms, as well as sugar, bananas, cotton and so on. It is also Ethiopia's largest and important commodity export crop after oil, and it is also the largest export of Elaraby in Africa, with a total value of about US $300 million in 1997. in terms of total production, 94% are small farms and 6% are government agencies. because many farms are scattered and grow other crops, it has been difficult to integrate the figures correctly. However, according to the country's official statistics, the total planting area of coffee is at least 400000 hectares. The Ethiopian government encourages local farmers to improve their quality and productivity, so that coffee farmers can expand their business scale, increase production capacity and export. There are many water treatment plants on the main roads of coffee producing areas, especially in Jima, and a large number of treatment plants are not fully utilized because of fierce competition. So the person in charge of the treatment plant pays a higher price to the farmer because of this, but worries about whether he can make a profit. Nowadays, a kilogram of raw beans usually sells for about 2 Birr (Ethiopian unit). During the whole harvest period, the employees of the treatment plant worked for two months without a rest day, with a daily capacity of about ten bags per plant.

There are institutions such as research institutes in Jima, and farmers are taught to introduce new technologies and apply green manure crops to reduce fertilizer costs and improve the seeds of new varieties, so that coffee trees can have stronger resistance. the seeds are cultivated and grown for a year before they are resold to farmers who use improved seeds and methods to plant and do not blossom until the seventh year. In the past, yields were about 600lbs per hectare, but improved yields could reach 1000 pounds per hectare, and the agency even guaranteed yields of at least 700lbs per hectare.