What flavor characteristics does Sidamo Coffee describe?
What flavor characteristics does Sidamo Coffee describe?
● Origin: Guji,Sidamo,Ethiopia bean seed: Heirloom altitude: 1800-2000m processing plant: Shilicho Cooperative treatment method: washing method, scaffolding drying machine drying harvest method: manual harvest baking degree: medium-shallow drying picking time: 2016 flavor characteristics: sweet blueberry aromas with lemon, rich flower and fruit aromas, peach honey with surprisingly bright acidity and full berry aromas
The "Guji producing area" is located in the southeast of the Gedeo area where Jega produces snow caffeine, in the wilderness of 2100 meters above sea level, but it is higher than that of the Yega producing area, with the highest elevation of more than 2600 meters, much higher than the average Sidama, and a larger area. The coffee produced by Guji is very rich and unrestrained in flavor and can challenge Yega Snow Coffee.
Recently, a favorite SOE (Single Origin Espresso)-uses a kind of coffee beans to make espresso.
"Lion King" from the Guji producing area of Sidamo, Ethiopia, is an ancient native high-quality variety: Heirloom, washing treatment, medium baking.
Different from the bitterness of the regular American coffee or latte, this series of coffee will have the smell of fresh flowers, natural sweet and sour berries, worthy of careful taste.
Altitude: 1950 m
Variety: Heirloom
Treatment: insolation
Baking degree: light baking
- Prev
Brief introduction of taste grinding scale of Brazilian yellow bourbon coffee beans by flavor description treatment
A brief introduction to the flavor description and grinding scale of Brazilian yellow bourbon coffee beans among many Brazilian coffee varieties, yellow bourbon is one of the most outstanding varieties of coffee. Generally speaking, bourbon changes from green to yellow to red, but the appearance of yellow bourbon only stays in yellow. Growing in the environment at high altitude and sun-treated yellow bourbon has an excellent flavor. Use peel-free sun exposure (Pulped Nature)
- Next
The basic flavor characteristics of Panamanian Rosa coffee
The basic flavor characteristics of Panamanian rose coffee in 1931 it was exported to Kenya in obscurity from Geisha Mountain Mountain in southwestern Ethiopia (which happens to be synonymous with Japanese geisha), wandered to Tanzania and Costa Rica, and was transplanted to Panama in the 1960s. It took nearly half a century before it became a blockbuster, defeating the victorious armies Bourbon, Kaddura,
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?