Introduction to the flavor description and taste characteristics of red cherry Sidama coffee

Introduction to the flavor description and taste characteristics of red cherry Sidama coffee

It may be that more and more beans come into contact with, and there are more and more good beans, and the higher the taste requirements are, the higher the taste requirements are. They may be bright in front of their eyes and like extraordinary things, but now they also feel like them, but the surprise is gone at that time. But what needs to be sure is that you can feel this bean is very good, excellent, as a sun bean has no miscellaneous flavor, and the taste is very clean, the fruit taste is obvious, the sour gas is not so rising, and the balance is very good. The Red Cherry Project is still very commendable. Today, I made a cup of coffee by hand, 17 grams of coffee, 300 milliliters of water, about 265 milliliters of coffee, steaming temperature of 86 degrees, brewing temperature of about 83 degrees. When the coffee is hot, it is not strong and very light. As the temperature decreases, the sensitivity of the tongue to the taste increases gradually, and the taste becomes more complex. The fragrance of the fruit is the most obvious, mixed with a hint of tea. There is no bitterness in the taste. In addition, due to the sun-treated beans, there is a special aroma left during fermentation, or wine aroma. The aroma of the bean is very similar to that of Bali Organic, but not as obvious as Bali.

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 found that the bright berry aroma, or rich chocolate-like aftertaste, so that this bean, whether light or deep roasted, has the most direct mastery of coffee flavor) to ensure the quality of each batch. Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully picking 100% ripe red coffee cherries by hand (hence the Red Cherry Project). Trabocca provides financial loan support, new hardware equipment and production processing knowledge and technology to assist farmers, promising to buy at a good price as long as the quality of the actual output meets the cup test standards in Addis Ababa in Ethiopia and Amsterdama Cup in the Netherlands. This year, the passing standard set by Trabocca is 88 points. The beans of the red cherry project are packed in plastic inner bags (GrainPro bags or vacuum box) immediately after the processing of the origin is completed, and then shipped to Djibouti for shipping. Strive for perfect quality through immediate monitoring, safe transportation and timely and appropriate handling.