Description of Taste and Flavor of Coffee in Sidamo, Ethiopia Variety introduction of Manor treatment
Ethiopia Sidama Coffee Region Taste Flavor Description Manor Treatment Variety Introduction
Dry aroma: berries, tropical fruits, fermented wine, dates, tea, milk chocolate.
Moist: moderate sweet and sour with sun berry sweetness, citrus aromas, slightly fermented fruit, fruity aromas.
Palate: Comfortable and interesting fruit acids with good sweetness and low thickness.
Recommended production methods: hand punch, French pressure, Philharmonic pressure. Hand impact grinding degree: 3.5 degrees, water temperature: 90 degrees.
This annual crop accounts for about 50%(1000000bags/60kg) of Ethiopia's total production. It grows between 4400-6000 feet above sea level in the country's southwestern highlands (border of Kaffa and Illubabor provinces) and is usually exported as G5/G4.
However, in recent years, about 10%~20% of Gima has been used to make up for the lack of taste of coffee, and its quality has gradually declined to its own level. However, people who buy coffee have a bipolar evaluation.(My friend uses only Gima as the base of espresso in his shop, and its strong flavor surprises me.) The coffee is like a sea blow, following the ancient method of taking the sun, but also a little sour wine but slightly inferior to the sea blow. Its texture is medium, rough and earthy.
Ghimbi Lekempti/Sundried or Nature Dry-Processed and Washed
West Ethiopia, 4,900 - 5,900 feet above sea level.(Wollega Province) Plateau, north of Jima, most of them are wild, with an annual output of about 500000bags/60kg. Most of them are exported to G5/G4. The beans are bigger and longer than Longberry, with a little brown in green. The taste is similar to jasmine tea, with bitterness, lack of rising hala, slight acid, slight fruit fragrance and wine fragrance, but slightly inferior to hala, but with good texture viscosity. So Kimby's beans are nicknamed "poor man''s Harar."
Complex but balanced taste, good throat rhyme when deep-cooked, long sweet back, is one of the ingredients that many bakers like as a comprehensive bean, of course, it can also be used as a good single item, suitable for drinking after dinner
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Description of Taste and Flavor of Coffee in Sidamo, Ethiopia Variety introduction of Manor treatment
Description of Taste and Flavor in Sidamo Coffee producing area of Ethiopia dry aroma: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate. Wet aroma: medium sweet and sour aromas of sun berries, citrus, slightly fermented fruit, fruit wine. Palate: comfortable and interesting sour fruit, good sweetness and low thickness. Recommended production method:
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Description of Taste and Flavor of Coffee in Sidamo, Ethiopia Variety introduction of Manor treatment
Description of Taste and Flavor in Sidamo Coffee producing area of Ethiopia dry aroma: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate. Wet aroma: medium sweet and sour aromas of sun berries, citrus, slightly fermented fruit, fruit wine. Palate: comfortable and interesting sour fruit, good sweetness and low thickness. Recommended production method:
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