Description of Coffee Flavor in Sidamo Coffee introduction to the quality of Grinding Calibration by Regional treatment
Description of Coffee Flavor in Sidamo Coffee introduction to the quality of Grinding Calibration by Regional treatment
The "Guji producing area" is located in the southeast of the Gedeo area where Jega produces snow caffeine, in the wilderness of 2100 meters above sea level, but it is higher than that of the Yega producing area, with the highest elevation of more than 2600 meters, much higher than the average Sidama, and a larger area. The coffee produced by Guji is very rich and unrestrained in flavor and can challenge Yega Snow Coffee.
Recently, a favorite SOE (Single Origin Espresso)-uses a kind of coffee beans to make espresso.
"Lion King" from the Guji producing area of Sidamo, Ethiopia, is an ancient native high-quality variety: Heirloom, washing treatment, medium baking.
Different from the bitterness of the regular American coffee or latte, this series of coffee will have the smell of fresh flowers, natural sweet and sour berries, worthy of careful taste.
1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans.
two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to get smelly.
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.
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Flavor description of Burundian coffee beans introduction to the grinding scale of the regional treatment method for the characteristics of varieties
Burundian Coffee Bean Flavor description characteristics of Burundian Coffee Bean Flavor description Regional treatment Grinding Calibration introduction Coffee flavor treated by water washing is not easy to have wild flavor, has the characteristics of purity and freshness, and is suitable for the roasting degree from City to Full City. In some essential excellent Ethiopian water-washed coffee beans, obvious rising lemon, citrus essential oils and molts can sometimes be detected.
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Blue Mountain Coffee beans are better baked deeply or lightly-- an introduction to the taste of flavor description
Blue Mountain coffee beans are better for deep roasting or light roasting-flavor description taste description Coffee roasting depth table appearance baking stage (different roasters due to different temperature control temperature points are different, the following temperature data are for reference only) very light roasting LIGHT before and after the first explosion of light brown, 195 degrees 205 degrees light roasting CINNAMON yellow brown first explosion
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