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Ethiopian Sidamo Lion King Coffee Flavor Variety production area taste Grinding scale treatment

Published: 2024-11-05 Author: World Gafei

Last Updated: 2024/11/05, Sidamo Lion King flavor 1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans. two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to get smelly.

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Ethiopian

Sidamo Lion King

[Sidamo Lion King]

Origin: Ethiopia Sidamo Guji producing area

Altitude: 1800 m ~ 2000 m

Treatment method: solarization treatment

Picking and processing time: 2017

Variety: native species

01? brief introduction of producing areas

Sidamo producing area

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. 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. Sidamo's coffee flavor is very diverse, different soil types, microclimate and countless native coffee species. The region's towering mountains, highlands, plateaus, valleys and plains are diverse in topography, and the geology of the area is a fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown topsoil. 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, there are obvious differences and characteristics in the coffee produced in cities and towns.

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.

Introduction of Guji producing area

Guji producing area is located in the southeast of Yejia Xuefei, a well-known producing area.

The raw coffee beans belonging to Oromia Region → Guji Zone belong to the regional type in the division of administrative regions. Just as Yejia Xuefei became well-known after its fame, it became an independent secondary production area of Sidamo (Guji Zone). This batch is made near the town of Dara Woreda in Sidama province. Produced by small coffee farmers in the Sirsa Cooperative (Shilcho Coop). This cooperative was founded in 1976 and is currently a member of SCFCU (Sidama Coffee FarmerCooperative Union), the cooperative federation of Sidama province. SCFCU is a large federation of coffee cooperatives in Ethiopia, which currently has about 46 member cooperatives and is the second largest coffee in Ethiopia.

02? treatment method

Sun drying is the oldest and most primitive treatment of coffee beans. compared with the water washing method, this dried coffee is also called "natural coffee" or "sun-dried coffee." the harvested coffee fruits are directly exposed to the sun for about two to four weeks. This method is usually used in countries with a clear dry and wet climate.

1. First of all, harvest ripe coffee fruit.

two。 Preliminary selection of impurities and inferior beans

3. Select floating beans: pour the coffee fruit into the sink, the ripe and full fruit will sink to the bottom of the sink, and the immature or incomplete fruit will surface.

4. The sun-drying method removes the ripe coffee fruit that sank at the bottom of the sink and spreads it in the sun-drying field to dry, reducing the moisture from 70% to about 10-12%. Turn the fruit several times a day to dry evenly, and cover it at night to avoid moisture.

5. Remove the shell: after about two to four weeks of exposure, the outer layer of the coffee seed has dried, and then use a sheller to remove the shell.

03? raw bean analysis

[Sidamo Lion King Sun treatment]

Ethiopia's coffee varieties have been recorded in nearly 2000 varieties. Ethiopia's coffee varieties have everything in the 'Grand View Garden'. The long, short, thin and fat coffee varieties are difficult to identify, so they are called local native species. There are also small seeds of dwarf plants in bean grains, with strong disease resistance and poor disease resistance; tall and strong, with medium tree shape.

04? baking analysis

This coffee has a small raw bean, yellowish green, poor evenness and low moisture content. The goal of baking is shallow and medium baking, which retains bright acidity on the one hand and shows multi-layered aromas of tropical fruits on the other.

In the first batch of baking, the lower bean temperature is relatively high, the bean temperature is 200 degrees, and the firepower is also relatively high. In the process of baking, it was found that the elevation of the bean was extremely high and the quality of the bean was very hard. in order to avoid uneven baking caused by the uneven size of raw bean particles, the baking technique of lengthening dehydration, gradually lowering fire and climbing steadily was adopted. adjust the firepower when the beans enter the yellowing point, the dehydration is finished and the precursors of an explosion are adjusted to avoid burns on the bean surface, and choose to come out of the oven before the end of an explosion to shorten the time of caramelization reaction. Retain the cleanliness of the flavor and the aroma of flowers and fruits.

Yangjia 600g semi-straight fire

Enter the pot at 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 30 seconds, keep the throttle unchanged, the temperature return point is 1 "35, keep the firepower, at 4: 50 the bean surface turns yellow, the smell of grass disappears completely, enter the dehydration stage, the firepower is reduced to 120 degrees, and the throttle is adjusted to 4.