Sitama Sunburn G1 Taste Chart-Sunburn Yesha Taste

Sidamo Solar G1 Taste Chart-Sunshine Yega Chevy

[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.

Ardi's raw beans are uniform in size and color, with a strong fruit aroma. The production cooperative is located in Guji District, Ethiopia's Sidamo province. Local farmers manually select moderately mature coffee cherries for sun treatment, turning the coffee cherries on the scaffolding every two hours during the 15-17 days or so to ensure that the coffee cherries are evenly and completely dried, followed by shelling and packaging. Unlike other Ethiopian sun-dried beans, Ardi selects them by hand before drying, rather than selecting them after they have been processed. The high scaffolding is also used in the drying process, which not only increases the air circulation, but also avoids the bad taste of coffee cherries in the drying process.

Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the time the exposure is completed, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.