Description of Coffee Flavor of Cedar Motad Manor with elegant Sour and Sweet Taste introduction to the characteristics of the taste of grinding degree

Hot coffee and delicate white bone china cup is the best match, not only can maintain the temperature of coffee, but also does not affect the taste and luster of coffee, not to let the colorful color disturb the aroma of coffee, log bottom support, show the natural and noble coffee in the cup! Or it can be said that this is the low-key luxury washed Sidamo and sun-baked Sidamo. In addition to the difference in body and sweetness, the smooth taste and rich floral orange flavor are the common advantages. There are many legends about Sidamo. The lost King Solomon's treasure is said to be buried in the Deva Valley in the south. Deva Valley is densely forested and has wild coffee forests since ancient times. Farmers select good coffee tree varieties from forest land and transplant them to their own farmland, which is a major feature. Chakiso is the most famous coffee producing area in the south of Sidamo. Coffee tastes like lemon and honey. Sidamo has a balanced flavor and a higher sweetness. Its mellow degree is also higher than that of Yega Shefi. Especially in the process of sun pulp fermentation, it produces acidity and sweetness similar to red wine. Coupled with the original cocoa bitterness of coffee, it makes a batch of Sidamo have an intoxicating flavor like wine chocolate.

Sun-dried Sidamo coffee beans are usually labeled as G4 exports, washed Sidamo because the processing process is more perfect than the sun, so most of the G2 grade exports are more properly processed Sun-dried Sidamo flavor is not discounted, in addition to the citrus fragrance of washed beans, more a rich berry fruit fragrance. This is related to the coffee beans wrapped in the pulp drying, fermentation for up to two weeks, this flavor is generally washed beans do not have. However, once the sun is not properly handled, it is easy to have earthy smell and elegant aroma is lost. Sun-dried beans are not considered top-grade if they do not have a strong fruity flavor, while sun-dried Sidama beans are yellowish green, beans are not neat, and common lack of carob beans. In Sidamo's sun drying yard, coffee is placed in a hemp net rack, and workers take turns stirring it manually under the sun to evenly heat and wash the beans. The Sidamo green beans are pale green, and the taste is obviously citrus and slightly fruity, as well as pleasant sweet and sour flavors, grape sweetness and chocolate aftertaste.

Sidamo, like Yerga Shefi, is grown organically and picked manually to ensure the health and flavor of the coffee. Sidamo Coffee is also worth mentioning because it has a low caffeine content and is also known as natural decaffeinated coffee. Sidamo Coffee is named after its place of origin.

West Dharma Administrative Region is located in southern Ethiopia, bordering Kenya. Sidamo, Harar and Limu are the main producing areas of fine coffee in Egypt. Although Yejia Shefei area belongs to Sidama, due to the natural geographical environment such as soil composition and water content, it has created its unique aroma and flavor, which is well known to the world fine coffee industry. Therefore, the market often hears the names of "Sidama" and "Yejia Shefei" respectively. [Similar to the relationship map between Yantai Apple and Qixia Apple]