Introduction to the taste characteristics of coffee flavor description treatment in Xidamo Chiso producing area of Ethiopia

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, mild and pleasant taste, and later bright lemon acid to form a strong taste impact, taste unique mellow, back sweet chic and pleasant, slowly rising tail contains chic sweet Sidamo coffee raw beans slightly gray, some places thick and some places small, soft and strong acidity, mellow and light, sweet and spicy, is one of the courtyard coffee in the highlands of southern Ethiopia. It is different from ordinary African coffee in that Sidamo has clear acidity, smooth taste and delicate floral flavor. 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 raw beans in this area are extraordinary.

Sidamo G2, Ethiopia (Ethiopia Sidamo G2): the Sidamo producing area 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 elevation 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 flavor is very diverse, different soil types, microclimate and countless native coffee species, resulting in obvious differences and characteristics of coffee produced in each town.

It is produced by Xilisha Cooperative near Dilla town. The cooperative was founded in 1976 and is now a member of the SCFCU of the Sidamo Farmers' Cooperative Union. We have screened the coffee again, and the selected batch has excellent flavor, which tends to be honey, citrus and coffee flowers.

The coffee flavor of Sidamo is very diverse, with different soil types, microclimate and countless native coffee species, which make the coffee produced in cities and towns have 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 raw beans in this area are extraordinary. The territory has towering mountains, highlands, plateaus, valleys and plains, with diverse topography. The geology of the area belongs to fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. 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.