Introduction to the flavor description method of the Lion King in Sidamo, Ethiopia
Ethiopian Coffee Flavor Description Process Introduction
In the past, Ethiopian sunning method was to spread wild coffee fruits directly on the mud ground for sunning. This sunning method had two disadvantages:
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 the defective moldy beans. So by the time the sun is done and the beans come into the field without their skin and flesh, a piece of sunburned, bright red coffee cherry is already of a very blemish grade.
After harvesting, coffee beans must be immediately processed, otherwise they will start to ferment and cause coffee beans to produce odors. There are two methods of treatment: "solarization method" and "washing method", which will cause different flavors. The beans of solarization method have complete natural mellow flavor, gentle aroma and more colloid; washing method has good mellow flavor, high aroma and lively acidity.
[Sunlight Sidamo]: The bean body is smaller than Longberry, green with yellow, in the Sidamo sun drying field, coffee is placed in the hemp net rack, workers take turns in the sun exposure, manually stir coffee, Sunlight Sidamo is usually marked with G4 export mostly, washed Sidamo because the processing process is more perfect than the sun, so most of the G2 grade exports more.
[Washed Sidama]: Coffee green is slightly gray, some places are coarse and some places are fine, acidity is soft and strong, alcohol is appropriate, sweet and spicy, it is one of the courtyard coffee in the southern highlands of Ethiopia. It differs from African coffee in that Sidamo has a clear acidity, a smooth texture and a delicate floral aroma
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Introduction to the characteristic varieties of grinding degree production area of Honduran coffee bean flavor description treatment method
Honduran coffee beans introduce the granules of Honduran coffee beans are large in shape, uniform in size, uniform in color and glossy. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. Because the ripening period of each fruit of coffee beans is different.
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Introduction to the quality of Yega Snow Flavor description of taste grindability treatment
Yejasuefi Coffee Flavor description introduces that Yejassefi's coffee trees were planted by monastic academics in Europe and later transferred to farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, and rain but not damp.
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