What does the flavor of Sidamo and Yega Chuefei describe?
What does the flavor of Sidamo and Yega Chuefei describe?
In Ethiopia, Japanese beans are usually found, such as small stones or sticks, so special attention should be paid to grinding.
Sidamo has a balanced flavor and high sweetness, and its alcohol thickness is also higher than that of Yega Chuefei, especially in the process of sun-drying pulp fermentation, which is similar to the acidity and sweetness of red wine, coupled with the original cocoa bitterness of coffee. so that a batch of Sidamo will have the intoxicating flavor of alcoholic chocolate.
Sun-cured Sidamo coffee beans are usually marked with G4 exits, and water-washed Sidamo coffee beans are mostly exported in G2 grade because the treatment process is more perfect than that in the sun.
Dry aroma: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate.
Wet aroma: medium sweet and sour aromas of sun berries, citrus, slightly fermented fruit, fruit wine.
Palate: comfortable and interesting sour fruit, good sweetness and low thickness.
Recommended production methods: hand punching, legal pressing, Ailo pressure. Hand grinding: 3.5 degrees, water temperature: 90 degrees
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90 + Candle Coffee characteristics the origin and flavor of the roasting degree name
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