Introduction to the quality and taste of Ethiopian Sidamo Coffee by description of Flavor

Introduction of Sidamo Coffee beans

Marking of baking degree: deep baking, Nanyi, Beiyi, Vienna, French baking

In addition to the labeling related to the place of origin, the most common is the marking of baking degree. Raw coffee beans need to go through the roasting process to release their unique charming aroma, and the roasting of coffee is closely related to its flavor.

If you see "Italian", "Vienna", "Nanyi" and other signs on the coffee label, do not mistakenly think that the coffee beans have anything to do with the above-mentioned place names-probably not, because traditionally, "Italy" and "Vienna" are synonymous with the degree of roasting (or blending) and do not mean that they are made in Italy or Vienna (as mentioned above). Coffee beans are not grown and produced in Europe.

"Beiyi" usually refers to medium-light, light brown, unoiled baking of beans; "Nanyi" usually refers to the deep baking of bright oil and dark brown on the surface of beans; and "Italian baking" generally refers to deeper baking. "French baking (French Roast)" generally refers to the extremely deep baking with a near-black color, slightly coke flavor and no acid. "Vienna" and "Miranchi" usually refer to mixed coffee made from coffee beans of different roasting degrees.

The deeper the degree of baking, the higher the temperature of the roasting. Generally speaking, the medium-shallow "Beiyi" baking flavor is more bright and light, may have fruit-like acidity, very low bitterness or no bitterness. The deep high-temperature baked "Nanyi" has a low, full-bodied and slippery flavor, with a sweet finish like caramel. "French baking" has a monotonous flavor, which may have a slightly coke flavor, with no acid coffee beans at all, small producing areas, farms, and other labels.

At present, the grading system of coffee bean producing areas in the world is not uniform, and each coffee producing country has its own grading system and grading name, so you may see the following words "SHB", "AA+", "Supremo", "Extra-Fancy", "round bean / adzuki bean" and so on on the coffee label, which are the grading names of coffee beans. Baked beans on the market are sometimes marked with the grading of individual coffee, usually not.

Central American coffee is graded on the basis of planting altitude, and coffee beans above 4500 feet above sea level are marked "SHB (Strictly Hard Bean)". "AA+" is the highest grade of Kenyan coffee, and only batches with particularly good flavor and few defects are allowed to be labeled "AA+". "AA" is the largest, "AB" is smaller, and "PB" is round beans. Colombia in South America uses the appearance size and defect rate of coffee beans as the grading standard, and "Supremo" represents the largest grain. It is worth noting that the appearance size of coffee beans has nothing to do with the flavor. The higher the altitude, the better the flavor.

The name of the country is immediately followed by the marking of small producing areas. Take Ethiopia-Ethiopia (Ethiopia Yirgacheffe) as an example. Ethiopia's Ethiopia is the name of the coffee-producing country, indicating that it is a "single coffee". The Ethiopia is a narrow, long, high-altitude producing area in Ethiopia's Sidamo district. Different small producing areas mean different flavor characteristics. For example, Ethiopia's famous Ethiopia-Haramoka (Ethiopia Harrar) is produced in southern Ethiopia near Somalia. Haramoka has wine-like aromas, blueberry or grape flavors, thick palate, fresh and bright Yega snow coffee, citrus or lemon peel aromas, and a thin taste.