Introduction to the grinding scale of varieties produced by the flavor description method of Ethiopian Lion King Coffee Bean
Introduction to the grinding scale of varieties produced by the flavor description method of Ethiopian Lion King Coffee Bean
The coffee flavor of Sidamo is very diverse, and the different soil types, microclimate and countless native coffee species make the coffee produced in each town have obvious differences and characteristics. In 2010-12, it won three consecutive high marks from coffee review 92 to 94, which shows the extraordinary value of raw beans in this area! The territory is covered by towering mountains, highlands, plateaus, valleys and plains with a variety of topography. The geology of the area belongs to the fertile and well-drained volcanic soil, which is nearly two meters deep and the surface soil is dark brown or brown. The biggest advantage of this place is that the soil fertility is maintained through the circulation of natural organic matter, with the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer. This batch is produced by Sirsa Shilcho Cooperative near Dilla Town. The cooperative was founded in 1976 and is currently a member of the Sidamo Farmers' Cooperative Union SCFCU (Sidamo Coffee Farmer Cooperative Union). We have screened the coffee again and again, and this batch has been selected for excellent flavor.
Treatment: insolation
Production area: GuJi
Variety: Heirloom
Particle size: 17-18 mesh
Altitude: 1800-2200
Soil: volcanic laterite
Product description: Sidamo is a famous coffee producing area in southern Ethiopia, bordering Kenya. Coffee flavor due to different soil types, microclimate and countless native coffee species, resulting in obvious differences and characteristics of coffee produced in each town. The geology of the area is a fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of this place is that the soil fertility is maintained through the circulation of natural organic matter, with the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer. This batch comes from the Sirsa Cooperative near Dilla town. The cooperative was founded in 1976 and is currently a member of SCFCU (Sidama Coffee Farmer Cooperative Union) of the Sidamo Farmers' Cooperative Union.
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