Moderate sweet and sour Ethiopian Sidamo coffee taste and flavor description method

Ethiopian Sidamo taste

Dry aroma: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate.

Wet aroma: 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.

Recommended production methods: hand punching, legal pressing, Ailo pressure. Hand grinding: 3.5 degrees, water temperature: 90 degrees

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 bright lemon acid later on, the taste is unique and mellow, the taste is unique and pleasant, and the slowly rising tail contains a chic, sweet and sunny Sidamo taste close to the floral flavor, but 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, medium or deep roasting is suitable for blending coffee and good Espresso base Sidamo coffee with grayish raw beans, some places are thick and some places are small, with soft and strong acidity, moderate mellow and sweet spice, it is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.