Introduction to the Grinding degree of Geographical characteristics and Flavor description in Sidamo, Ethiopia

Introduction to the characteristics of grinding degree of Ethiopian coffee flavor description

In Ethiopia, the grading and quality control system of coffee is divided into three levels: producer, regional and national. All coffee is inspected by local inspection agencies before leaving the country of origin, and then re-tested at the coffee inspection and grading centers in Addis and Diredawa to determine its quality grade. Coffee is graded before auction and sale and is important for all groups involved in production, acquisition, export and consumption. Before export, coffee must also be sent to a national quality control agency for inspection to confirm that the origin and color meet the export standards. in order to ensure the reputation of Ethiopian coffee, Ethiopia's coffee grading and quality control system mainly has two indicators: visual inspection and cup evaluation, inspection items include the color, cleanliness, origin, taste and characteristics of coffee beans. The export rating is marked by simple numbers, with the best washed coffee at level 5 and the best sun-cured coffee at level 4. After grading, mark the place of origin and then export. Exports are usually paid by letter of credit, which can not only reduce the risk of foreign exchange collection for exporters, but also give quality assurance to importers.

Producing area: Sidamo

Variety: Native Arabica

Treatment: washing

Flavor: medium sweet and sour aromas of sun berries, citrus, slightly fermented fruit, fruit wine.

Palate: comfortable and interesting sour fruit, good sweetness and low thickness.

Baking degree: medium baking

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, the palate is mild and pleasant, with a strong taste impact with the later bright lemon acid, the taste is unique and mellow, the taste is unique and pleasant, and the slowly rising end rhyme contains chic sweetness.