Introduction of variety grinding scale by taste treatment method for flavor description of coffee beans in Sidamo, Ethiopia

Introduction of variety grinding scale by taste treatment method for flavor description of coffee beans in Sidamo, Ethiopia

Ardi's raw beans are uniform in size and color, with a strong fruit aroma. The production cooperative is located in Guji District, Ethiopia's Sidamo province. Local farmers manually select moderately mature coffee cherries for sun treatment, turning the coffee cherries on the scaffolding every two hours during the 15-17 days or so to ensure that the coffee cherries are evenly and completely dried, followed by shelling and packaging. Unlike other Ethiopian sun-dried beans, Ardi selects them by hand before drying, rather than selecting them after they have been processed. The high scaffolding is also used in the drying process, which not only increases the air circulation, but also avoids the bad taste of coffee cherries in the drying process. They insist on strict operation of every procedure after harvest, whether it is washing or sun treatment, and it is no wonder that these coffee farmers are confident of bringing their products to the international market.

In January 2010, the East African Fine Coffee Association (EAFCA) selected Ardi, a coffee bean from Ethiopia's Sidamo region, as the first place in the sun group. The American professional coffee cup testing website Coffee Review also gave it a rating as high as 95 points.

Manor coffee, Ethiopian Heirloom variety of Sidamo, from Cabey Manor Sidamo Manor Coffee, "lifestyle and consumption concepts are changing, Manor coffee has become popular at home, hospitality, parties, experience and business. You can use raw beans with small roasters in personality shops, theme shops and experience shops according to the amount of fresh roasting through selection and repeated evaluation to high-quality coffee estates. This high-altitude coffee from Ethiopia has strong stickiness, moderate acidity and rich chocolate flavor.

The aroma is obvious: according to Westerners, it is rose tea, but I think it is more like a lighter brown sugar 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.

It has unique fruit aromas of citrus and lemon, with aromas of jasmine, sour taste similar to wine, clean and unmixed taste, just like freshly boiled citrus fruit tea with a long finish. Full of floral and citrus aroma, the performance is exciting, moderate roasting has a soft sour taste, deep roasting gives off a strong aroma, rich and uniform taste is the most attractive feature of Ethiopian Yega snow coffee, known as the best coffee beans in Ethiopia, is the representative of East African boutique coffee, and Yega snow coffee is the most unique coffee in the world today.