Introduction to the characteristics of the varieties of grinding scale by the method of describing the flavor of sunny Sidama coffee

Introduction to Sun Sidama Coffee beans

It may be that more and more beans come into contact with, and there are more and more good beans, and the higher the taste requirements are, the higher the taste requirements are. They may be bright in front of their eyes and like extraordinary things, but now they also feel like them, but the surprise is gone at that time. But what needs to be sure is that you can feel this bean is very good, excellent, as a sun bean has no miscellaneous flavor, and the taste is very clean, the fruit taste is obvious, the sour gas is not so rising, and the balance is very good. Red cherry plan, or very commendable today to make a cup of coffee by hand, 17 grams of coffee, 300 milliliters of water, about 265 milliliters of coffee, steaming temperature of 86 degrees, brewing temperature of about 83 degrees. When the coffee is hot, it is not strong and very light. As the temperature decreases, the sensitivity of the tongue to the taste increases gradually, and the taste becomes more complex. The fragrance of the fruit is the most obvious, mixed with a hint of tea. There is no bitterness in the taste. In addition, due to the sun-treated beans, there is a special aroma left during fermentation, or wine aroma. The aroma of the bean is very similar to that of Bali Organic, but it is not as obvious as Bali to check the relevant information and understand that the quality of this bean is better, so the general principle is to be as shallow as possible to show the characteristics of this bean. so eventually stop baking at the end of an explosion. The uniformity of beans is slightly lower, much like the baking state of Ethiopian sun-dried beans, because the baking is relatively shallow, so there are still many beans whose silver skins do not fall off completely, and there is a lot of difference between them and many Central and South American stature. But Ethiopian beans are not famous for their beautiful appearance, but for their beautiful taste (here, I can only use beauty to describe Ethiopian beans, synaesthesia rhetoric, ).

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 Red Cherry Project). Trabocca provides financial loan support, new hardware equipment and production processing knowledge and technology to assist farmers, promising to buy at a good price as long as the quality of the actual output meets the cup test standards in Addis Ababa in Ethiopia and Amsterdama Cup in the Netherlands. This year, the passing standard set by Trabocca is 88 points. The beans of the red cherry project are packed in plastic inner bags (GrainPro bags or vacuum box) immediately after the processing of the origin is completed, and then shipped to Djibouti for shipping. Strive for perfect quality through immediate monitoring, safe transportation and timely and appropriate handling.