Ethiopian Sidama Lion King Flavor Description Grindness Characteristics Variety Taste Treatment Introduction

Ethiopian coffee

During harvest, farmers harvest bright red fruits every day, every two days into a unit of coffee fruit sent or sold to the washing plant treatment, not through the water treatment plant coffee fruit will usually be about 12 hours of natural fermentation, and then through the sun, so that drying and shelling, in any case, a little able farmers always try to send to the water treatment plant treatment, in order to crown "washing treatment" name and sell better prices, in the washing plant, Coffee cherries are soaked and fermented for about 12 hours to soften the pulp, then pass through the waterway and stir, so that the pulp and coffee beans are separated, the pulp is discharged along with the gate, and the coffee beans need six days of sunshine drying treatment, but the treatment time is only from sunrise to 11:00 in the morning, and from 03:00 in the afternoon to sunset, the water content of the processed raw beans should be about 12%~12.5%; after selecting the residual beans or inferior beans, they are packed in sacks and sent to the coffee auction house in Addis Ababa, the capital by truck.

Sunlight Sidamo tastes close to floral, but slightly earthy. Wash it with nutty fruit aromas, with a slight cocoa aroma, but the two have in common a smooth taste and viscosity, pleasant acidity and aroma. Light or medium roasts are suitable for single serve, medium or deep roasts are suitable for blended coffee and a good Espresso base.

Sitama treated by washing is light green, small beans, oval growth, full fruit, good average quality, mellow smell, a drop of mouth, endless aftertaste, with wild beauty. It is elegant and playful, mild and pleasant on the palate, with a strong impact on the palate with bright lemon acids later. The palate is unique and mellow, with a sweet and pleasant finish that rises slowly and contains unique sweetness.

1. After picking, the beans have not been specially selected and treated, and the uneven quality and maturity are mixed together. The process is relatively rough, so the quality of coffee beans is unstable and easy to have defective beans.

2. Coffee farmers usually find a vacant lot near their homes to deal with, so there are often a lot of impurities or dirty things on the ground, and coffee is easily contaminated with impurities.

The improved solarization method aims at improving the two shortcomings of the traditional method:

1. Only fully ripe dark red coffee cherries are picked at the time of picking. Before being exposed to sunlight, the beans are screened for defects at the processing plant to make the beans look more average in size and maturity.

2. Then, use a raised wooden frame or whole trellis for sunning, which will avoid the risk of the beans getting contaminated by the smell on the ground. During the exposure process, the beans should be carefully cared for so that the coffee beans can be evenly exposed to moisture; every three to five days, coffee workers will manually screen out defective moldy beans. So by the time the sun is done and the beans come into the field without the skin and flesh, a piece of sunburned, bright red coffee cherry is already at a very low blemish level