Flavor description of Sidamo Lion King Coffee Bean introduction of Grinding scale varieties in producing area

Flavor description of Sidamo Lion King Coffee Bean introduction of Grinding scale varieties in producing area

Recently, a favorite SOE (Single Origin Espresso)-uses a kind of coffee beans to make espresso.

"Lion King" from the Guji producing area of Sidamo, Ethiopia, is an ancient native high-quality variety: Heirloom, washing treatment, medium baking.

Different from the bitterness of the regular American coffee or latte, this series of coffee will have a fresh flower aroma, natural sweet and sour berries, worthy of careful taste.

The coffee flavor of Sidamo is very diverse, and the different soil types, microclimate and countless native coffee species make the coffee produced in each town have obvious differences and characteristics. In 2010-12, it won three consecutive high marks from coffee review 92 to 94, which shows the extraordinary value of raw beans in this area! The territory is covered by towering mountains, highlands, plateaus, valleys and plains with a variety of topography. The geology of the area belongs to the fertile and well-drained volcanic soil, which is nearly two meters deep and the surface soil is dark brown or brown. The biggest advantage of this place is that the soil fertility is maintained through the circulation of natural organic matter, with the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer. This batch is produced by Sirsa Shilcho Cooperative near Dilla Town. The cooperative was founded in 1976 and is currently a member of the Sidamo Farmers' Cooperative Union SCFCU (Sidamo Coffee Farmer Cooperative Union). We have screened the coffee again and again and selected this batch for excellent flavor.

Properly handled Sidamo flavor does not discount, in addition to the citrus flavor of washed beans, there is a strong aroma of berries. This is related to the fact that coffee beans are dried in the pulp and fermented for up to two weeks. This flavor is not commonly found in washed beans. However, once the sun is not handled properly, it is easy to have a fishy smell and lose all its elegant aroma. If the sun bean can not drink the strong fruit flavor, it will not be regarded as the top grade Sidamo with a balanced flavor and higher sweetness, and its alcohol thickness is also higher than that of Yegashifi, especially in the process of sun pulp fermentation, which is similar to the acidity and sweetness of red wine, coupled with the original cocoa bitterness of coffee, so that a certain batch of Sidamo will have the intoxicating flavor of alcoholic chocolate.

Sun Sidama coffee beans are usually marked with G4 exits, and most of the washed Sidamo coffee beans are exported at G2 level because the treatment process is better than the sun.