Geographical characteristics of Sidama producing area in Ethiopia Coffee flavor description processing Variety characteristics Introduction
Introduction of Sidamo Coffee beans
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.
Baking degree: moderate
Origin: Sidamo producing area in southern Ethiopia
Blind test: Ethiopian coffee is mostly in the sun, but now it seems to have changed in recent years, and the fine coffee movement has made people's mouths more and more picky.
Less gossip, the aroma is obvious: according to Westerners, it is rose tea, but I think it is more like the taste of brown sugar and ginger soup, as well as the tonality of honey and oranges. This one is obviously purer than other Sidamo. Under the background of sour and sweet flavor, you can taste the flavor of candied fruit, flowers and chocolate. The palate is a little thin, but very smooth. The tail rhyme has the taste of milk, caramel and chocolate, all of which are typical of Ethiopia. The taste level is very complex but distinct. This is probably why it scored so high (and the price is so expensive).

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