Introduction to the Flavor description and Grinding scale of Solar Sidamo G1 Coffee beans

Sunlight Sidamo G1 is what grade coffee bean flavor description grinding scale introduction

1. After picking, the beans have not been specially selected and treated, and the uneven quality and maturity are mixed together. The process is relatively rough, so the quality of coffee beans is unstable and easy to have defective beans.

2. Coffee farmers usually find a vacant lot near their homes to deal with, so there are often a lot of impurities or dirty things on the ground, and coffee is easily contaminated with impurities.

The improved solarization method aims at improving the two shortcomings of the traditional method:

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 their skin and flesh, a piece of sunburned, bright red coffee cherry is already of a very blemish grade.

After obtaining the green coffee beans, sometimes in order to pursue the perfect taste, a final screening will be done, so this sun-cured sidamole can reach the highest level of G1.

Ardi's green beans are uniform in size and color, and exude a strong fruit aroma. The cooperative is located in Guji district, Sidamo province, Ethiopia. Local farmers manually select coffee cherries with moderate maturity and sun-treat them. During the 15 - 17 days of sun treatment, the coffee cherries on the shelf are turned every two hours to ensure that the coffee cherries are evenly and completely dried before shelling and packaging. Unlike other Ethiopian sun-cured beans, Ardi is hand-panned before drying, rather than after it has been processed. In the drying process, the shelf is also changed to a high shelf, which not only increases the circulation of air, but also prevents the coffee cherries from absorbing bad taste in the drying process.

In January 2010, the East African Fine Coffee Association (EAFCA) selected Ardi, a coffee bean from Ethiopia's Sidamo region, as the first in the sun group. The US professional coffee cup testing website Coffee Review also gave a rating of 95 points