Introduction to the Flavor description treatment method of Red Cherry Project Sidamo Coffee Bean

Red Cherry Project Sidamo Coffee Bean Flavor Description Processing Variety Grinding Scale Introduction

Caberdo is a small coffee cooperative in a small town in the Dara region of Sidama Province. Each coffee farmer here has an average planting area of about 0.6 hectares. It is composed of hundreds of coffee farmers. Its planting altitude is nearly 2000 meters. The climate temperature difference is large, and the soil is fertile. It provides an excellent growing environment. The beans themselves emit a strong aroma of raisins and fermented wine. The near-brown beans are actually small in size, slender, but the weight on the hand is very solid. After baking, we found that the bright berry aroma, or the rich chocolate-like aftertaste, makes this bean have a bright performance whether it is light baked or deep baked.

Flavor: Berry, tropical fruit, fermented bouquet, dates, tea, milk chocolate. Body medium, the end of the cocoa aroma with a little spice and tea fragrance, complex and lasting, cool after drinking cleaner, balance is more prominent.

Ethiopia OCR Sidamo-3 Kebado

Country Ethiopia

Dara Zone, Sidamo

Producers Kebedo Local Smallholder Cooperative

Grade 3

solarization

Breed mix Native species (Heirloom)

Altitude 1800 to 2200 meters

The above information comes from Taiwan coffee blog "organic coffee blog".

From the bean shape, this bean is typical of Ethiopia, small particles, not very uniform size, color is typical of the sun treatment characteristics, so specially compared with Harald.