A brief introduction to the method of grinding scale flavor description and taste treatment of Ethiopian Sidama coffee beans
A brief introduction to the method of grinding scale flavor description and taste treatment of Ethiopian Sidama coffee beans
Ethiopia has two of the best producing areas, Yiragcheffe and Sidamo. Sidamo is located in a plateau region south of Ethiopia. Sidamo has a balanced acidity and moderate consistency. In Ethiopia, people usually have a cup of mocha coffee for breakfast to replenish the spirit and vitality of the day.
As Ethiopia's classification system is still very backward, it can be divided into special grades (usually Yirgacheffe and Sidamo), level 1, level 2, level 3, level 4 and level 5.
In Ethiopia, Japanese beans are usually found, such as small stones or twigs, so special attention should be paid to grinding.
The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary.
The taste of Sidama in the sun is close to the smell of flowers, but it is about a little earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, while medium or deep roasting is suitable for blending coffee and good Espresso base.
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Columbia Linglong Coffee Bean Flavor Grinding scale production area
Columbia Linglong coffee beans taste grinding scale production area, it is like a part of the two, but coupled with its unique aroma of dried fruit, it smells young but mature, and I immediately felt that if you want to perform this bean well, you have to bake a little deeper and enter the world of second explosion or even second explosion. Bake to medium bake (touch the second burst into the pot
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Brief introduction of grinding scale for description of flavor and taste of Ethiopian coffee
A brief introduction to the flavor description and grinding scale of Ethiopian coffee varieties Ethiopia has the world's most diverse coffee planting system and a complex ancient gene pool, plus multiple treatments such as sun exposure, water washing and semi-washing, showing a complex and varied flavor. It can be said that the taste spectrum of coffee producing areas around the world is mostly available here, reflecting the inclusiveness of Ethiopia.
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