Flavor description of Red Cherry Sidamo Coffee Bean introduction to the production area of Grinding scale varieties
Flavor description of Red Cherry Sidamo Coffee Bean introduction to the production area of Grinding scale varieties
Kaibedo is a small coffee cooperative in a small town in Dala, Sidamo Province. each small coffee farmer here has an average planting area of about 0.6 hectares and is composed of hundreds of coffee farmers. it is planted nearly 2000 meters above sea level, the climate varies greatly, and the soil is fertile, providing an excellent growing environment, and the raw bean itself exudes a strong aroma of raisins and fermented wine. The nearly yellowish-brown beans are actually small and slender, but the weight on the hands is very solid. After baking, we find that the bright berry aroma, or rich chocolate-like aftertaste, makes this bean have an eye-catching performance whether it is light baked or deep baked.
Flavor: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate. Medium body, with a hint of spices and tea on the finish, is complex and long-lasting, tastes cleaner and more balanced after cooling.
English product name Ethiopia OCR Sidamo-3 Kebado
National Ethiopia
Production area Dara Zone, Sidamo
Producer Kaibeidou local small farmers' cooperative
Hierarchical Grade 3
Treatment of sun exposure
Varieties mixed with native species (Heirloom)
1800 to 2200 meters above sea level
The above information comes from the Taiwan coffee blog Organic Coffee blog.
From the shape of the bean, this bean is a typical Ethiopian, small grain, the size is not very uniform, the color is the characteristic of typical sun treatment, so it is specially compared with Harald.
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