Flavor and taste characteristics of Sidamo and Yerga Shefi Coffee
A brief introduction to the characteristics of flavor and taste of Coffee Sidamo and Yega Chuefei Coffee
Ethiopia is a very important coffee exporter in the world, with major producing areas such as Sidamo, Yegashifi, Kochel, Hara, Gima and so on. Sidamo is the main producing area of boutique beans, and the coffee beans are famous for their excellent fruit characteristics and delicate and elegant flavor. Yega Xuefei, as we all know, is a small city belonging to Sidamo, and the ancient saying means "wetland".
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.
The cooperative is a member of the Yejassefi Farmers' Cooperative Alliance (YCFCU). It is made up of about 100 producers and is a small cooperative. The average farmer owns about 2.5 acres (about one hectare) of farmland, and the planting proportion of coffee trees is usually not too high. In fact, the annual harvest of coffee beans by each farmer is quite limited. This phenomenon can be said to be a microcosm of the entire Ethiopian coffee production system-more than 90% of the country's coffee beans are produced by small farmers.
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