Introduction to the taste of Ethiopian sun-dried Yega Shifeiwaka coffee beans

According to the law, all coffee is sold through an auction held by Addis and DiRedawa. During the coffee harvest season, such auctions even wash coffee twice a day, accounting for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. The humidity of processed coffee beans is kept at about 12%.

Sun-cured coffee accounts for 65% of exports. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned

The sun:

The most primitive and traditional treatment of raw coffee beans is the sun treatment (natural drying), in which the fruits are spread out in the open air and dried in the sun.

However, this treatment is limited by the weather and climate, which is time-consuming and labor-consuming, so it can not guarantee that each fruit will receive the same care in the process of treatment, and the time of sun exposure varies from 1 week to 2 weeks according to the fruit maturity.

Generally speaking, the sun-treated beans will have some defective beans, and the final coffee beans will have an untidy appearance and different sizes. in terms of taste, the sun has a strong flavor and mellow thickness, but there will be a little miscellaneous smell and dryness at the end. But now some unique patented, exquisite sun treatment methods can basically avoid too much defect smell.