Taste characteristics of Sidamo Coffee beans Flavor description treatment of regional varieties
Taste characteristics of Sidamo Coffee beans Flavor description treatment of regional varieties
Flavor: medium sweet and sour aromas of sun berries, citrus, slightly fermented fruit, fruit wine.
Palate: comfortable and interesting sour fruit, good sweetness and low thickness.
Baking degree: medium baking
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 nearly yellowish-brown beans are actually small and slender, but the weight on the hands is very solid. After baking, we find that the bright berry aroma, or rich chocolate-like aftertaste, makes this bean have an eye-catching performance whether it is light baked or deep baked.
Sidamo and Yega Xuefei, boutique coffee beans are grown organically and picked manually to ensure the health and quality of coffee. It is also worth mentioning that Sidamo coffee has a low caffeine content, also known as natural decaffeinated coffee.
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