Yerga Shefi and Sidama Coffee Difference Flavor Taste Variety Characteristics Manor Origin Introduction
Sun-dried Sidamo coffee
Shakisso is located in the southern part of Guji and Oromia, adjacent to Sidama and Gedeo. Shakisso/Shakiso 's coffee is quite unique, and the coffee it produces has repeatedly attracted market attention. The original meaning of Ninety Plus's legendary bean (nekisse) is from Shaquiso's Nectar from shakisso, and its producing area and name are all from Shaquiso Shakisso.
Local small farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in the highlands. It is one of the micro-producing areas with regional characteristics in the Sidamo producing area. The coffee in this region is quite unique, and the coffee produced has often attracted the attention of the market. The original meaning of Ninety Plus's legendary nekisse comes from Nectar from shakisso, and its producing area and name are all from Shaquiso Shakisso.
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.
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.
The Red Cherry Project (Operation Cherry Red), led by the Dutch trading company Trabocca BV and partly funded by the Dutch government, has been a small-scale farm quality improvement project since 2005. This project, which enhances coffee production and quality in remote areas of Ethiopia by providing producer expertise and related technology assistance, has been selected since 2005 for small coffee cooperatives at high elevations in Sidamo, Yegashev and Lim. Encourage and assist producers to improve the quality of coffee through testing (professional cup testers are also stationed in coffee producing areas) to ensure the quality of each batch by improving washing, semi-washing, solarization or other experimental treatments as far as they can. Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully picking 100% ripe red coffee cherries by hand (hence the name Red Cherry Project).
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Introduction to the quality characteristics of the description method of taste and flavor of Ethiopian coffee beans with low thickness
When Ethiopian coffee beans tasted Ethiopian coffee for the first time, it smelled mellow with a hint of wine, smacked a sip, and the mellow taste immediately refreshed people. This is a typical mocha coffee with medium acid. In short, Ethiopian coffee has a wild flavor and a rich flavor of red wine fermentation. It's not too much to say it's the best coffee in the world, it's just
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Elegant sour and sweet Sidamo Coffee production area Yega Xuefei Coffee Flavor description treatment quality characteristics
Yega Xuefei Coffee originally belongs to a medium-sized town in the Sidamo producing area, which is the local coffee bean distribution center and transportation center. The coffee-producing villages on the plateau ranging from 1750 to 2400 meters above sea level are surrounded by Yega Snow Coffee Town, which is the highest coffee-producing area in the country. Because the elevation of this place is generally higher than that of other parts of Sidamo province, the coffee produced has very special flavor.
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