Sun-cured Sidama Coffee Bean Flavor Description Processing Method Quality Characteristics Grinding Scale Introduction of Production Area
Introduction to Solar Sidamo
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 finish.
The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.
[sun Sidamo]: the bean body is smaller than Longberry, and it is yellowish in green. in the sun drying field of Sidamo, the coffee is placed in a hemp net wooden rack, and the workers take turns to stir the coffee manually in the sun. Sidamo is usually marked with G4 exit, while water-washed Sidamo is mostly exported at G2 level because of the better sun treatment process.
[washed Sidamo]: coffee raw bean green is slightly gray, some places are thick and some places are small, the acidity is soft and strong, mellow, sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.
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 time the exposure is completed, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.
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Introduction to the grinding scale of the quality characteristics of bourbon coffee beans in Yunnan, China
Bourbon Coffee Bean introduction Bourbon in Brazil Bourbon Santos comes from the Bourbon Indian Arabica Coffee Tree. The island of Bourbon, now known as Reunion, was once a thriving place for Arabica coffee. Arabik coffee trees grown on the island were introduced around the world, and Brazil's Bourbon Santos is their descendant. Sandoz is from the port of Sandus, which is in the Atlantic Ocean in southeastern Brazil.
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Taste and Flavor description of Honduran Coffee quality characteristics introduction of grinding degree in producing area
Characteristics of boutique coffee beans 1. Boutique coffee beans must be high-quality beans with flawless beans. It should have an outstanding flavor, not without a bad taste, but with a particularly good taste. two。 Boutique coffee beans must be excellent varieties, such as the original bourbon species, mocha species and Tippica species. The coffee beans produced by these trees have a unique aroma and flavor, far from it.
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