Ethiopian Sidama Coffee Bean Taste Flavor Description Estate Name Introduction to the region
Sidamo coffee beans
Over the past few years, there have been several types of coffee with the names of their own cooperatives or estates in Sidamo and Yirgacheffee producing areas. In addition to hoping to gain international popularity and build product loyalty under their own name, the most fundamental thing lies in the confidence of coffee farmers in their own coffee. The Sidamo producing area, which is 1400-2200 meters above sea level, is a famous boutique coffee area in southern Ethiopia, bordering Kenya. The washed Sidamo is light green, the beans are small, the growth oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, the coffee raw beans are slightly gray, some places are thick and some are small, the acidity is soft and strong, the mellow is suitable, sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia.
They insist on strict operation of every procedure after harvest, whether it is washing or sun treatment, and it is no wonder that these coffee farmers are confident of bringing their products to the international market.
In January 2010, the East African Fine Coffee Association (EAFCA) selected Ardi, a coffee bean from Ethiopia's Sidamo region, as the first place in the sun group. The American professional coffee cup testing website Coffee Review also gave a rating as high as 95 points.
Ardi's raw beans are uniform in size and color, with a strong fruit aroma. The production cooperative is located in Guji District, Ethiopia's Sidamo province. Local farmers manually select moderately mature coffee cherries for sun treatment, turning the coffee cherries on the scaffolding every two hours during the 15-17 days or so to ensure that the coffee cherries are evenly and completely dried, followed by shelling and packaging. Unlike other Ethiopian sun-dried beans, Ardi selects them by hand before drying, rather than selecting them after they have been processed. The high scaffolding is also used in the drying process, which not only increases the air circulation, but also avoids the bad taste of coffee cherries in the drying process.
"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 a fresh flower aroma, natural sweet and sour berries, worthy of careful taste.
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