Introduction of Sidamo Coffee Flavor description Taste characteristics treatment method Grinding Calibration

Introduction of Sidamo Coffee Flavor description Taste characteristics treatment method Grinding Calibration

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.

Turn off the heat and glide for half a minute and immediately cool the beans and blow off the silver skin. there is a slight oil on the surface of the coffee beans and the beans are black and brown. Beans are very light, the resistance when using hand coffee grinding is very small, and it is not easy to drop beans. The dry aroma of coffee powder has a strong scorched fragrance and a faint smell of African soil. After brewing, the wet fragrance has a good burnt fragrance, and after deep baking, it seems to have completely lost the regional characteristics of the orange flavor.

But after the coffee is sipped, it is full-bodied, fragrant and varied, the gentle sour, bitter and astringent are all well reflected, the texture is thick, the viscosity is better than shallow baking, and the finish is long.

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.