Introduction to the flavor description method of Ethiopian Sidamo Lion King Coffee Bean
Introduction of Sidamo Lion King Coffee Flavor description method
In 2010-12, it received 92 and 94 points from the authoritative coffee review website Coffee Review in a row. The producing area belongs to volcanic soil with rich nutrients and good drainage. These fertile nutrients are maintained by the degradation of natural organic matter. This batch is produced by Sirsa Cooperative near Dilla town. The cooperative was founded in 1976 and is currently a member of the Sidamo Farmers' Cooperative Union (Sidamo Coffee Farmer Cooperative Union).
Coffee 36 flavors: dark chocolate, lemon, citrus caramel, black vinegar millet
Dry fragrance: the aroma of jasmine honey and lemon peel
Wet fragrance: honey, sweet flower, maple syrup, cream, citrus
Flavor: strong fruit tonality, melons, strawberries, peaches, ripe berries and other rich fruit flavors, with silky softness, clean and balanced taste and a lively, sweet finish
The coffee flavor of Sidamo is very diverse, and the different soil types, microclimate and countless native coffee species make the coffee produced in each town have obvious differences and characteristics. In 2010-12, it won three consecutive high marks from coffee review 92 to 94, which shows the extraordinary value of raw beans in this area! The territory is covered by towering mountains, highlands, plateaus, valleys and plains with a variety of topography. The geology of the area belongs to the fertile and well-drained volcanic soil, which is nearly two meters deep and the surface soil is dark brown or brown. The biggest advantage of this place is that the soil fertility is maintained through the circulation of natural organic matter, with the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer. This batch is produced by Sirsa Shilcho Cooperative near Dilla Town. The cooperative was founded in 1976 and is currently a member of the Sidamo Farmers' Cooperative Union SCFCU (Sidamo Coffee Farmer Cooperative Union). We have screened the coffee again and again, and this batch has been selected for excellent flavor.
Treatment: insolation
Production area: GuJi
Variety: Heirloom
Particle size: 17-18 mesh
Altitude: 1800-2200
Soil: volcanic laterite
Product description: Sidamo is a famous coffee producing area in southern Ethiopia, bordering Kenya. Coffee flavor due to different soil types, microclimate and countless native coffee species, resulting in obvious differences and characteristics of coffee produced in each town. The geology of the area is a fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of this place is that the soil fertility is maintained through the circulation of natural organic matter, with the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer. This batch comes from the Sirsa Cooperative near Dilla town. The cooperative was founded in 1976 and is currently a member of SCFCU (Sidama Coffee Farmer Cooperative Union) of the Sidamo Farmers' Cooperative Union.
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Introduction to the Flavor description treatment of Honduran Coffee Bean quality characteristics of manors in producing areas
The coffee bean producing area in Honduras introduces medium or shallow acidity, which is obvious but not strong. Sometimes it has a beautiful floral or fruity aroma (generally speaking, beans produced in different regions and at different elevations have different performances). It is not at all associated with the unrest of the country. Bitterness and obvious sweetness. Honduran coffee tastes well balanced, sour and bitter
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