Washed Arabica Coffee Bean Flavor Description Grind Scale Variety Region Introduction

Description of flavor of washed Arabica Cadamo coffee beans introduction to the production area of grinding scale varieties

Shakisso/Shakiso is located in the Guji producing area of Sidamo, in the south of Oromia, close to Sidama and Gedeo. There are many pits in this area, which were used to mine gold in the early days, so there are many potholes in this coffee growing area. This makes people dangerous when walking between coffee growing areas. Shakiso is a unique producing area of Guji / Cedamory, even in Cedamori, which is a remote area away from most coffee producing areas, and another famous local product is gold. Miners, land, race and other factors also caused unrest in the region in 2006. So the biggest problem facing this area right now is that ─ needs manpower to maintain the growing area and harvest coffee.

Bourbon is almost all round beans, beans are a little smaller than tin card, ripening later, but the yield is 30% more than tin card. It is suitable for growing above 1200 meters above sea level, and its flavor is obviously more prominent than those below 1000 meters, but bourbon has a disadvantage that it will rest for a year as a result. The round bourbon is full of vitality, and its resistance to rust leaf disease is better than that of iron pickup, but its flavor is as good as it, or even better.

[washed Sidamo]: coffee raw bean green is slightly gray, some places are thick and some places are small, the acidity is soft and strong, mellow, sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Shakisso/Shakiso has clear acidity, smooth taste and delicate floral scent. Xidamo is located in the Guji producing area of Sidamo, in the southern part of Oromia, next to Sidama and Gedeo. There are many pits in this area, which were used to mine gold in the early days, so there are many potholes in this coffee growing area. This makes people dangerous when walking between coffee growing areas. Shakiso is a unique producing area of Guji / Cedamory, even in Cedamori, which is a remote area away from most coffee producing areas, and another famous local product is gold. Miners, land, race and other factors also caused unrest in the region in 2006. Therefore, the biggest problem facing this area now is that ─ needs manpower to maintain the growing area and harvest coffee [sun-tanned Sidamo]: the bean body is smaller than Longberry, with yellowish green, in the sun-drying field of Sidamo, the coffee is placed in hemp net wooden racks, workers take turns to stir the coffee manually in the sun, sun-drying Sidamo is usually marked with G4 exit, washing Sidamo because the treatment process is more perfect. Therefore, most of the coffee beans that are exported at G2 level and harvested must enter the processing program immediately, otherwise they will begin to ferment and produce a peculiar smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-cured beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste