Flavor description of Sidamo G1 Coffee Bean Variety producing area introduction

Flavor description of Sidamo G1 Coffee Bean Variety producing area introduction

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: 3.5 degrees, water temperature: 90 degrees

[sun Sidamo]: the bean body is smaller than Longberry and yellowish in green. in the sun drying field of Sidamo, the coffee is placed in the hemp net wooden frame, and the workers take turns in the sun to stir the coffee manually. Sidamo is usually marked with G4 exit. Washing Sidamo is mostly exported to G2 because of the improvement of the sun treatment process, so most of them export to G2 grade (Shakisso/Shakiso) located in the Guji area of Sidamo. The southern part of Oromia is adjacent to Sidama and Gedeo. There are many pits in this area, which were used to mine gold in the early days, so there are many potholes in this coffee growing area. This makes people dangerous when walking between coffee growing areas. Shakiso is a unique producing area of Guji / Cedamory, even in Cedamori, which is a remote area away from most coffee producing areas, and another famous local product is gold. Miners, land, race and other factors also caused unrest in the region in 2006. So the biggest problem facing this area right now is that ─ needs manpower to maintain the growing area and harvest coffee.

Origin: Sidamo producing area in southern Ethiopia

Blind test: Ethiopian coffee is mostly in the sun, but now it seems to have changed in recent years, and the fine coffee movement has made people's mouths more and more picky.

Less gossip, the aroma is obvious: according to Westerners, it is rose tea, but I think it is more like the taste of brown sugar and ginger soup, as well as the tonality of honey and oranges. This one is obviously purer than other Sidamo. Under the background of sour and sweet flavor, you can taste the flavor of candied fruit, flowers and chocolate. The palate is a little thin, but very smooth. The tail rhyme has the taste of milk, caramel and chocolate, all of which are typical of Ethiopia. The taste level is very complex but distinct. This is probably why it scored so high (and the price is so expensive).