Flavor description of Sidamo Gucci Coffee beans introduction to the Manor by Grinding scale treatment

Flavor description of sidamo koji coffee beans grinding graduation method taste estate introduction

Production area: Sidamo

Breed: Native Arabica

Treatment method: washing

Flavor: Medium sweet and sour with a vibrant sun-dried berry aroma, citrus aromas, slightly fermented fruit aromas, fruity aromas.

Palate: Comfortable and interesting fruit acids, good sweetness, low thickness.

Roasting Degree: Medium Roast

1. Only fully ripe dark red coffee cherries are picked at the time of picking. Before being exposed to sunlight, the beans are screened for defects at the processing plant to make the beans look more average in size and maturity.

2. Then, use a raised wooden frame or whole trellis for sunning, which will avoid the risk of the beans getting contaminated by the smell on the ground. During the exposure process, the beans should be carefully cared for so that the coffee beans can be evenly exposed to moisture; every three to five days, coffee workers will manually screen out the defective moldy beans. So by the time the sun is done and the beans come into the field without the skin and flesh, a piece of sunburned, bright red coffee cherry is already of a very blemish grade.

Analyze two different processing methods of raw beans:

After harvesting, coffee beans must be immediately processed, otherwise they will begin to ferment and cause coffee beans to produce odor. There are two methods of treatment,"solarization" and "washing", which will cause different flavors. The beans of solarization method have complete natural mellow flavor, gentle aroma and more colloid; washing method has good mellow flavor, high aroma and lively acidity.

The aroma is obvious: according to Westerners, it is rose tea, but I think it is more like a lighter brown sugar ginger soup ~~ that kind of taste, as well as honey, orange tonality. Compared to other Sidamos, this one is obviously purer. In the sweet and sour flavor background, you can savor the taste of preserved fruit, flowers and chocolate. It's thin, but smooth. The final rhyme has milk, caramel and chocolate flavors, which are typical of Ethiopia. The taste level is very complex but very distinct.