Introduction to Sidamo Coffee Bean with High sweetness and Variety treatment method

Sidamo has a balanced flavor and high sweetness, and its alcohol thickness is also higher than that of Yega Chuefei, especially in the process of sun-drying pulp fermentation, which is similar to the acidity and sweetness of red wine, coupled with the original cocoa bitterness of coffee. so that a batch of Sidamo will have the intoxicating flavor of alcoholic chocolate.

Sun-cured Sidamo coffee beans are usually marked with G4 exits, and water-washed Sidamo coffee beans are mostly exported in G2 grade because the treatment process is more perfect than that in the sun.

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 methods: hand punching, legal pressing, Ailo pressure. Hand grinding degree: 3.5 degrees, water temperature: 90 degrees.

1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity.

two。 Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the end of the exposure, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.

After obtaining the raw coffee beans, sometimes in order to pursue the perfect taste, the final screening will be done, so this sunny sidamo can reach the highest level of G1.