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Description of Flavor of Red Cherry Sunshine Sidama Coffee beans introduction to the treatment method of Grinding scale production area

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, The flavor description of red cherry sunburn Sidama coffee beans, grinding scale production area treatment method to introduce good beans are also more and more, the higher the taste requirements, may have been drunk 2 years ago, may be bright in front of the eyes, like special, but now also feel like it very much, but at that time the surprise is gone. But what needs to be sure is that I can feel that this bean is very good, excellent, excellent.

Description of Flavor of Red Cherry Sunshine Sidama Coffee beans introduction to the treatment method of Grinding scale production area

There are more and more good beans, and the higher the taste requirements are, the higher the taste requirements are. They may be bright in front of their eyes and like extraordinary things 2 years ago, but now they also feel like them very much, but the surprises are gone at that time. But what needs to be sure is that you can feel this bean is very good, excellent, as a sun bean has no miscellaneous flavor, and the taste is very clean, the fruit taste is obvious, the sour gas is not so rising, and the balance is very good. The Red Cherry Project is still very commendable.

The improved method of tanning, that is, to improve the two shortcomings of the traditional way:

The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

[sun Sidamo]: the bean body is smaller than Longberry, and it is yellowish in green. in the sun drying field of Sidamo, the coffee is placed in a hemp net wooden rack, and the workers take turns to stir the coffee manually in the sun. Sidamo is usually marked with G4 exit, while water-washed Sidamo is mostly exported at G2 level because of the better sun treatment process.

[washed Sidamo]: coffee raw bean green is slightly gray, some places are thick and some places are small, the acidity is soft and strong, mellow, sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

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