A brief introduction to the regional treatment method for describing the flavor of Sidamo Lion King Coffee beans in Ethiopia
A brief introduction to the regional treatment method for describing the flavor of Sidamo Lion King Coffee beans in Ethiopia
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.
The average planting area of each small coffee farmer in Dala, Sidamo Province is about 0.6ha, which is composed of hundreds of coffee growers with an altitude of nearly 2000 meters, a large temperature difference in climate and fertile soil, which provides an excellent growing environment. The raw bean itself exudes a strong aroma of raisins and fermented wine. The size of the nearly yellowish-brown beans is actually not big.
The land in the Sidamo region is fertile and well drained volcanic soil. the depth of the soil will be nearly four meters, and the surface soil will be dark brown or brown. The maximum yield of the soil lies in that the soil fertility is maintained through the natural mechanism of the environment, using the withered litter or litter of trees and the roots of plants as natural fertilizer.
The unique fragrance of Yirgacheffe comes from Yirga, a small town in the northwest of Sidamo province. Yirgacheffe coffee raw bean is one of the most distinctive coffee in the world, rare and expensive, produced in the highlands of Ethiopia's Sidamo province (2000 meters above sea level).
The main growing area of Sidamo coffee is located around the Great Rift Valley (Great Rift Valley) of East Africa, with an annual output of about 225000 bags / 60kg.
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.
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