Sidamo Coffee Flavor Description Taste Grind Scale Treatment Variety Introduction

Description of Coffee Flavor in Sidamo Coffee introduction to the production area of Coffee varieties by the method of Grinding scale

1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans.

two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to get smelly.

Shakisso is located in the southern part of Guji and Oromia, adjacent to Sidama and Gedeo. Shakisso/Shakiso 's coffee is quite unique, and the coffee it produces has repeatedly attracted market attention. The original meaning of Ninety Plus's legendary bean (nekisse) is from Shaquiso's Nectar from shakisso, and its producing area and name are all from Shaquiso Shakisso.

Local small farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in the highlands. It is one of the micro-producing areas with regional characteristics in the Sidamo producing area. The coffee in this region is quite unique, and the coffee produced has often attracted the attention of the market. The original meaning of Ninety Plus's legendary nekisse comes from Nectar from shakisso, and its producing area and name are all from Shaquiso Shakisso.

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 grade G1.

The delicate floral and sweet fruit aromas that a cup of water can bring out of Yirgacheffe are unparalleled, or sun-treated Sidamo, sweet and atmospheric, is the most classic top representative of Ethiopian coffee.

Ethiopia is the birthplace of the famous Arabica coffee beans. It is said that coffee was first discovered by shepherds in Essekafa, and the name of coffee evolved from Caffa. It is well-known as the "hometown of coffee".

The geographical environment of Ethiopia is very suitable for coffee growth. Currently, about 25% of the Ethiopian population depends directly or indirectly on coffee production for a living. Since most local farmers still take care of coffee trees manually and do not use harmful pesticides and herbicides, most of the coffee produced in Ethiopia is organic coffee, Angola's main cash crop and Burundi's primary export. it was once Kenya's largest foreign exchange earner. Ethiopia is known as the "hometown of coffee". The coffee production of C ô te d'Ivoire occupies an important position in the world, while Uganda is famous for its production per unit area in Africa.