Description of Taste and Flavor of Solar Sidama Coffee Bean A brief introduction to the planting Environment and production area

Sun-cured Sidamo Coffee Bean Taste Description Growing Environment Introduction to the region

The water-washing refinement of green coffee beans dates back to the mid-18th century. The refining process first removes the pulp of the coffee red fruit, then uses a fermentation tank to remove the mucous membrane remaining on the endocarp, and then washes and dries it.

Dry aroma: berries, tropical fruits, fermented wine, dates, tea, milk chocolate.

Moist: moderate sweet and sour with sun berry sweetness, citrus aromas, slightly fermented fruit, fruity aromas.

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

Recommended production methods: hand punch, French pressure, Philharmonic pressure. Hand impact grinding degree: 3.5 degrees, water temperature: 90 degrees.

After nearly three generations of unremitting efforts, METAB, a company owned by Hambela Estate, has now established links with local cooperatives and farmers 'cooperatives in almost all coffee producing areas in Ethiopia. Not only that, but it also devotes considerable effort to caring for women's rights, providing educational opportunities for children, providing medical support to people in the community, and introducing advanced technology to provide equipment to help farmers. METAB's seriousness about coffee is reflected in its first and only privately owned SCAA-certified coffee quality control laboratory on the African continent, providing training for coffee professionals at home and abroad.

1. Room temperature:30 ° C

2. Initial fire: 50 degrees, bean temperature: 190 degrees, damper 4

3. 1 '50 seconds, temperature point: 100 degrees, fire control 130 degrees, valve closed to 3

4. 3 '25 ", beans appear pale yellow, with a toasted grain aroma.

5. 4 ', baking temperature 124.3 degrees