What is the difference in flavor between sunny Sidamo coffee and water-washed Yega Chuefei?

Introduction to the flavor of sunny Sidamo coffee

From the shape of the bean, this bean is a typical Ethiopian, small grain, the size is not very uniform, the color is the characteristic of typical sun treatment, so it is specially compared with Harald.

Sun Sidama Red Cherry Project (OCR)

The beans are similar in size and more fresh in color (indeed more fresh. Harald is 11 years old and Sidamo is that year). Look at the beans. Sidamo handles them more carefully. You can see it by looking at the middle seams of the beans. The defect rate is also lower. Kebedo is a small coffee cooperative in a small town in the Dala producing area of Sidamo Province, where each small coffee farmer has an average planting area of about 0.6ha. Composed of hundreds of coffee farmers, they are planted nearly 2000 meters above sea level, the climate varies greatly, and the soil is fertile, providing an excellent growing environment. The raw beans themselves emit strong aromas 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.

In short, it may be that more and more beans come into contact with, and there are more and more good beans, and the higher the taste requirements are, the higher the taste requirements are, and they may be bright in front of their eyes and like special things, but now they also feel very much like them, but the surprise at that time is gone. But what needs to be sure is that you can feel this bean is very good, excellent, as a sun bean has no miscellaneous flavor, and the taste is very clean, the fruit taste is obvious, the sour gas is not so rising, and the balance is very good. Red cherry plan, or very commendable v checked the relevant information, understand that the quality of this bean is better, so the general principle is as shallow as possible, let the characteristics of this bean show, so finally stop baking at the end of an explosion. The uniformity of beans is slightly lower, much like the baking state of Ethiopian sun-dried beans, because the baking is relatively shallow, so there are still many beans whose silver skins do not fall off completely, and there is a lot of difference between them and many Central and South American stature. But Ethiopian beans are not famous for their beautiful appearance, but for their beautiful taste (here, I can only use beauty to describe Ethiopian beans, synaesthesia rhetoric, ).

Suitable for all degrees of baking, perfectly showing a fresh and bright flower and fruit aroma, beautiful and complete bean shape, is the general mocha incomparable high-grade coffee. It has unique fruit aromas of citrus and lemon, with aromas of jasmine, sour taste similar to wine, clean and unmixed taste, just like freshly boiled citrus fruit tea with a long finish. Full of floral and citrus aromas, the performance is exciting, moderate baking has a soft sour taste, deep baking gives off a strong aroma, rich and uniform taste is the most attractive feature of Ethiopian Yega snow coffee.