Sunlight Sidamo Coffee Bean Flavor Quality Characteristics Grinding Scale Introduction

Introduction to Sun Sidama Coffee beans

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. Tall scaffolding is also used in the drying process, which not only increases air circulation, but also prevents coffee cherries from absorbing bad taste in the drying process. They insist on strict operation from every procedure after harvest. No wonder these coffee farmers have the confidence to promote 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. Coffee Review, a professional coffee cup testing website in the United States, has also given a rating of 95 points. In recent years, several types of coffee with the names of their own cooperatives or estates have appeared 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. 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.