Ethiopian Sidamo Lion King Coffee Flavor description, Grinding characteristics, introduction to the taste of varieties in producing areas
Introduction of Sidamo Coffee beans
Although some big-name store has made a limited number of rare boutique lattes before, it doesn't sell 98, only 58. The children who know how to do it will laugh it off. But we still have a regular latte price, not unlimited supply, because the quantity of boutique coffee beans is limited!
In fact, many boutique coffee shops in Shanghai already have lattes full of berries, honey, hazelnuts and so on. When you find that you have a personal preference for Ethiopian Sidamo, both washed and tanned, each has a rich flavor.
Recently, a favorite SOE (Single Origin Espresso)-uses a kind of coffee beans to make espresso.
"Lion King" from the Guji producing area of Sidamo, Ethiopia, is an ancient native high-quality variety: Heirloom, washing treatment, medium baking.
Different from the bitterness of the regular American coffee or latte, this series of coffee will have the smell of fresh flowers, natural sweet and sour berries, worth savoring the 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.
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