Introduction of taste treatment method for baking degree and flavor description of Sidamo coffee beans

Introduction of taste treatment method for baking degree and flavor description of Sidamo coffee beans

Coffee trees in Arabica are not easy to grow, many are on high-altitude slopes, and picking needs to be done manually. But it is better to have a balanced taste and less caffeine. And Robasta is relatively easy to grow, a variety of heat-resistant, cold-resistant, moisture-resistant, drought-resistant, disease-resistant. Once upon a time, coffee in Vietnam was planted by Robasta because of leaf rust and all the coffee trees planted in Arabica died. In addition, Rothbata is also relatively easy to harvest, in addition to manual vibration machines can also be competent. This variety has all kinds of benefits, but what is fatal is that the coffee beans produced are poor in aroma, lack of bitterness, lack of acidity, and high caffeine content, so they are mostly used to make instant coffee. And now most of the beans on the market are grown in Arabica.

Yejia Xuefei's grading system is a little confused. According to the treatment method, the SCAA is first divided into water washing: G1, G2, sun: G1, G3, G3, G4, G5 (without G2), the smaller the number, the higher the grade. But it seems that since a few years ago, Ethiopian officials have developed another set of grades, with all exported coffee beans anonymously concentrated on the Ethiopian Commodity Exchange (ECX). High-quality beans were divided into An and B groups, and each group was subdivided into 1 and 2 grades. Group An is Yega Xuefei, which means that high-quality Yega Chuefei beans are grade A1. This anonymous approach makes it difficult for us to trace specific farms. At present, some domestic sellers are still using the old G1 and G2 classification standards, while others are using the new A1 and A2 systems.

The unique fragrance of Yirgacheffe comes from Yirga, a small town in the northwest of Sidamo province. Yirgacheffe coffee raw bean is one of the most distinctive coffee in the world, rare and expensive. It is produced in the plateau of Ethiopia's Sidamo province (2000 meters above sea level). It is an outstanding representative of washed coffee in Africa. It has always been famous in the eyes of global coffee connoisseurs. Rare washed high-quality Elaraby plus coffee, suitable for all degrees of baking, perfectly showing a fresh and bright aroma of flowers and fruits. Beautiful and complete bean shape, is the general mocha incomparable high-grade coffee. It has unique fruit aromas of citrus and lemon, with aromas of jasmine, sour taste similar to wine, clean and unmixed taste, just like freshly boiled citrus fruit tea with a long finish. Full of floral and citrus aroma, the performance is exciting, moderate roasting has a soft sour taste, deep roasting gives off a strong aroma, rich and uniform taste is the most attractive feature of Ethiopian Yega snow coffee, known as the best coffee beans in Ethiopia, is the representative of East African boutique coffee, and Yega snow coffee is the most unique coffee in the world today.