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Description and treatment of Coffee Flavor in Xidamo Shaqiso producing area introduction to the taste of varieties

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, 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 water-washed Sidamo is light green and the beans are small.

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The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. The Sidamo producing area (Sidama) is located in southern Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley).

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, Murray 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 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, with a smaller bean body than Longberry, with gray in the green, and in the sun-drying field of Sidamo. Coffee is placed in hemp net wooden frame, workers take turns in the sun exposure, manual stirring coffee, sun Sidamo is usually marked with G4 exit, washing Sidamo because the treatment process is more perfect, so most of them are exported at G2 level.

Shakisso is located in the southern part of Guji and Oromia, adjacent to Sidama and Gedeo. There are many pits in this area, which were used to mine gold in the early days, so there are many potholes in this coffee growing area.

This makes people dangerous when walking between coffee growing areas. Shakiso is a unique producing area of Guji / Sidamori, even in West Dharma, which is a remote area away from most coffee producing areas, and another famous local product is gold. Miners, land, ethnicity and other factors also destabilized the region in 2006. As a result, the biggest problem facing the region now is that ─ needs manpower to maintain the growing area and harvest coffee. Local small farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in the highlands.

Qianjie coffee is suggested to be brewed by hand.

Filter cup: V60

Water temperature: 91 ℃

Powder / water ratio: 1:15

Degree of grinding: BG-5R (the pass rate of Chinese standard No. 20 screen is 58%)

Cooking method: 30 grams of water steaming for 30 seconds, injection to 125 grams, and so on when the water level is about to expose the powder bed, continue to inject water to 225 grams, when the water level is about to expose the powder bed, remove the filter cup, (steaming starts) the extraction time is about two minutes.

The taste of lemon is more sour, the temperature is slightly lower, there are jasmine, cream, sucrose, nuts, the end rhyme has the tea feeling of oolong tea, sweet and long-lasting, the overall feeling is very sweet.

This coffee from Shaquiso, Qianjie Coffee will choose to use light roasting to retain its aroma and fruit acid, can be brewed at a higher temperature to extract!