Introduction to the method of describing the Flavor of Coffee Bean varieties in Ethiopia
Introduction to Ethiopian Coffee
Sidamo's classification standard is according to the defect rate, the less the number of defective beans in the same weight standard, the better the quality, the higher the grade! Generally divided into two and three levels (G2, G3), water-washed Sidamo because the treatment process is more perfect than the sun, so most of the G2 level exports are more. Most of the sun-processed coffee is grade 3 or grade 4 or grade 5 (G3, G4, G5). In many cases, level four coffee will be marked as level five, but that is to reduce taxes. The current classification is not very uniform and a bit messy, but whatever you see marked G1, it must be the highest level of Sidamo, whether it's washing or tanning. Sidamo, one of the three major producing areas in Ethiopia
Ethiopia fought a two-year trademark battle with coffee giant Starbucks over the trademark of Sidamo in 2005, because Starbucks applied for Sidamo as a trademark as early as 2004. when Ethiopian farmers recovered only $1.45 a pound, beans from Sidamo were sold by Starbucks at $26 per pound. From this we can see how profitable Starbucks is. However, under the pressure of international public opinion, Starbucks finally gave up the competition for the Sidamo trademark in 2007. Today, the trademarks of the three major producing areas, Yegashifi, Harald and Sidamo, are all in Ethiopia's own hands, and the hard-working farmers have been rewarded accordingly. in order to continuously deliver the boutique coffee produced here to the hands of coffee lovers around the world.
Although Sidamo, Harald and Yega Xuefei belong to the same country of Ethiopia, they all have different tastes. Unlike Yega's clean, lively and vibrant, Harald has a mixed taste, but the special berry wine makes it more ripe and steady. Sidamo is more neutral than Yejia Xuefei in taste, especially like Sichuan cuisine and Hunan cuisine in our country. they have both similarities and differences. traditional Sidamo uses the ancient sun treatment method, slightly fermented fruit aroma, with more intense nutty aroma and slightly Yega flavor acidity, sour is relatively bright but fleeting, not thick, with a comfortable smooth taste That is, what we often describe as having a moderate sweet and sour feeling.
Even the official research unit of Ethiopia does not know how many Arabica subspecies there are in Ethiopia. The coffee cooperatives in this mountain are certainly different from those planted in another mountain, and even small farmers in the same region grow different varieties of coffee. It has been estimated that there are at least 2000 varieties of Ethiopian coffee and even more than 4500 kinds of coffee. Compared with the fat posture of Bourbon 'SL28', the main variety adjacent to Kenya to the south, or Tibica in Central and South America and Asia, Ethiopian beans look a little malnourished.
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