Introduction to the Flavor description treatment of Solar Sidamo Coffee Variety characteristics

Introduction to Sun Sidama Coffee beans

1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans.

two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to get smelly.

The improved method of tanning, that is, to improve the two shortcomings of the traditional way:

1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity.

two。 Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the end of the exposure, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.

After obtaining the raw coffee beans, sometimes in order to pursue the perfect taste, the final screening will be done, so this sunny Sidamo can reach the highest grade G1.

The Red Cherry Project (Operation Cherry Red), led by the Dutch trading company Trabocca BV and partly funded by the Dutch government, has been a small-scale farm quality improvement project since 2005. This project, which enhances coffee production and quality in remote areas of Ethiopia by providing producer expertise and related technology assistance, has been selected since 2005 for small coffee cooperatives at high elevations in Sidamo, Yegashev and Lim. Encourage and assist producers to improve the quality of coffee through testing (professional cup testers are also stationed in coffee producing areas) to ensure the quality of each batch by improving washing, semi-washing, solarization or other experimental treatments as far as they can. Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully picking 100% ripe red coffee cherries by hand (hence the Red Cherry Project). Trabocca provides financial loan support, new hardware equipment and production processing knowledge and technology to assist farmers, promising to buy at a good price as long as the quality of the actual output meets the cup test standards in Addis Ababa in Ethiopia and Amsterdama Cup in the Netherlands. This year, the passing standard set by Trabocca is 88 points. The beans of the red cherry project are packed in plastic inner bags (GrainPro bags or vacuum box) immediately after the processing of the origin is completed, and then shipped to Djibouti for shipping. Strive for perfect quality through immediate monitoring, safe transportation and timely and appropriate handling.

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. The nearly yellowish-brown beans are actually small and slender, but the weight on the hands is very solid. After baking, we find that the bright berry aroma, or rich chocolate-like aftertaste, makes this bean have an eye-catching performance whether it is light baked or deep baked.

Flavor: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate. Medium body, with a hint of spices and tea on the finish, is complex and long-lasting, tastes cleaner and more balanced after cooling.