Introduction of fine Sidamo water-washed sun-dried G1G2 coffee beans in Shaquiso, Kenya
Description of the flavor and taste of which coffee beans are produced in Shaqiso, Kenya
"Ethiopian Sidamo" is a type of single origin and grows in Arabica coffee in Ethiopia's Sidamo province. Like coffee in most African countries, Ethiopian Sidamo is characterized by small gray beans, but characterized by its rich, spicy, wine or chocolate-like taste and floral aroma. The most distinctive flavors found in all Sidamo coffee are lemon and citrus with bright and crisp acidity. Sidamo Coffee includes Yirgachefe Yega Snow Coffee and guji Coffee, both of which are of high quality.
Water-washed coffee flavor is not easy to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City baking degree; some essential excellent Ethiopian water-washed coffee beans, sometimes can be detected obvious rising lemon, citrus essential oil, jasmine, honey and so on, the sour taste is obvious, mellow and thin. All kinds of mocha beans treated in the sun have wild flavor in the basic flavor, but the degree is more or less different, so it is more suitable for the baking degree from Full City to Vienna. The essence of the excellent sun, mocha beans, its tail will have a clear Hey chocolate flavor, some have a pleasant blueberry-like fermented fruit and red wine-like texture. [factory introduction]
Shakisso/Shakiso, located in the Guji producing area of Sidamo, 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.
It has been famous in the eyes of coffee connoisseurs all over the world. the rare washed high-quality Elaraby plus coffee is suitable for all degrees of baking, showing a fresh and bright aroma of flowers and fruits, beautiful and complete bean shape, which is incomparable to the general mocha. 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 aromas, exhilarating in performance, with soft acidity after moderate baking
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Introduction to the manor of Ethiopian coffee bean flavor description variety area treatment method
Ethiopian coffee bean flavor description area treatment Manor introduces that Ethiopians use a special pottery pot to make coffee, which is heated with hot coal before brewing coffee. When the pottery pot is heated, the hostess first cleans the coffee beans to remove the parchment-like endocarp and silver skin from the surface of the beans. Then, the hostess will add a little rosin to the fire and put the whole
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Uganda aa coffee bean characteristics taste characteristics varieties Manor introduction
Africa is home to two major coffee varieties, Arabica and Robusta, while Uganda, located in eastern Africa and known as the highland water town and the pearl of East Africa, is believed by many to be the birthplace of Robusta. Uganda is one of the few countries in the world where Arabica and Robusta can be grown simultaneously, with suitable
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