Introduction to the quality Manor of Ethiopian Sidamo Coffee Bean Taste and Flavor description

Introduction to the quality of Ethiopian Sidamo taste and flavor description

1. 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 level of G1.

Korate, who won the first place in the Ethiopian limited cup tanning group with a score of 91.9, has a lot of similarities between the overall flavor and the first prize in last year's limited cup tanning group, Amaro Gayo. The dry aroma after grinding is dominated by very sweet blueberry aromas, with rising floral aromas and a hint of cinnamon, wet aromas and perhaps a touch of peach, which tastes like blueberry chocolate. it's a pity that there's a hint of over-fermentation in the final rhyme.

In Ethiopia, Japanese beans are usually found, such as small stones or twigs, so special attention should be paid to grinding.

Of course, there are these small shortcomings, but it does not affect his taste, the most worth mentioning is that sidamo's extra-low mocha caffeine is a natural decaf coffee, try Japanese coffee, feel the wild and unrestrained desert love Ethiopia has two of the best producing areas Yiragcheffe and Sidamo, of which Sidamo is located in a plateau region south of Ethiopia, Sidamo has a balanced acidity and moderate consistency, in the Yesuo Desert. People there usually have a cup of mocha coffee for breakfast to replenish the spirit and vitality of the day.

Since Ethiopia's classification system is still very backward, it can be divided into special classes (usually Yirgacheffe and Sidamo), level 1, level 2, level 3, level 4 and level 5

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. The American professional coffee cup testing website Coffee Review also gave a rating as high as 95 points.

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. The high scaffolding is also used in the drying process, which not only increases the air circulation, but also avoids the bad taste of coffee cherries in the drying process.