Flavor description treatment of Ethiopian coffee beans with very light flavor characteristics
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
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 of good quality and is considered to be an indispensable bean in mixing. NO.1,NO.2,Screen18~19 is the most popular and widely used type of quality. Characteristics: incense-medium, sweet-strong, acid-medium, alcohol-medium, bitter-weak.
Italian coffee beans
Origin: beans grown mainly from Arabica and coffee beans from Indonesia.
Characteristics: incense-strong, sweet-medium, acid-weak, alcohol-medium, bitter-strong.
Espresso 100%Arabica is a blend of espresso beans with charming floral and wild berry aromas, as delicious as a layer of creamy chocolate.
Mantenin coffee beans
Origin: Sumatra, Indonesia, Mantenin (unique flavor): Mantenin from Sumatra is one of the few Arakabi species with large particles, but poor production management and baking will reflect the beans. It was regarded as the best before the Blue Mountains appeared. Characteristics: fragrant-strong, sweet-medium, acid-weak, alcohol-medium, bitter-strong
Mocha coffee beans
Ethiopia-Mocha (special flavor): for the origin of coffee, small particles, dry, turquoise, with a special aroma and sour taste. Ethiopia grades NO.1~NO.8 according to the blending rate of defective beans. Characteristics: fragrance-strong, sweet-medium, acid-medium, alcohol-strong, bitter-soft
Java coffee beans
Origin: Java, Indonesia
Coffee is grown in Arabica. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste. The bitterness and mellowness of Java coffee, coupled with the sweetness of chocolate syrup, make Java coffee more mellow and palatable and very popular with women!
Colombian coffee beans
Colombia-Columbia (highest quality): the second largest producer in the world. Coffee beans are light green, large granules, with heavy flavor, whether single drink or mixed are very suitable. Characteristics: incense-strong, sweet-medium, acid-medium, alcohol-strong, bitter-weak.
Charcoal roasted coffee beans
Charcoal roasted coffee, also known as bitter coffee, means that the fire source of roasted coffee is carbon fire, and sometimes special wood is used as fuel. Coffee beans roasted with carbon fire will have wood flavor instead of carbon burning flavor. This kind of coffee comes from Japan, and the pure re-roasting creates the unique taste of Japanese charcoal roasting, which is special, sweet, mellow, full-bodied and extremely bitter.
Comprehensive hot coffee beans
Origin: imported Arabica beans, fresh baked
The taste is mellow, delicate, well balanced, low bitterness and relatively low acidity.
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Introduction to the producing areas of the characteristics of Grinding degree by the Flavor description treatment of Ethiopian Solar Sidama Coffee
Kaibedo is a small coffee cooperative in a small town in Dala, Sidamo Province. each small coffee farmer here has an average planting area of about 0.6 hectares and is composed of hundreds of coffee farmers. it is planted nearly 2000 meters above sea level, the climate varies greatly, and the soil is fertile, providing an excellent growing environment, and the raw bean itself exudes a strong aroma of raisins and fermented wine. Near
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The difference of taste and flavor between Katim and Tippika Coffee in Yunnan
The so-called new variety of iron pickup coffee beans actually refers to catimor (Katimo), which is a hybrid of timor and Arabica of the Roberta family. Compared with the old varieties, it lacks rich aroma and taste, and has a relatively shallow smell of grass and soil, but it has the advantages of resistance to diseases and insect pests, easy management and high yield, and its yield per mu is up to 350kg raw beans.
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