A brief introduction to the transaction Price of High Sweet Sidamo Coffee Bean varieties in the planting Market

Ethiopia's geographical environment is very suitable for coffee growing. Currently, about 25 per cent of Ethiopia's population depends directly or indirectly on coffee production for their livelihood. Coffee grown in Ethiopia is mostly organic, as most farmers still tend coffee trees manually and do not use harmful pesticides and herbicides. Coffee is the main cash crop of Angola, the primary export of Burundi and Kenya's largest foreign exchange earner in the past. Ethiopia is known as the "land of coffee," Cote d'Ivoire coffee production occupies an important position in the world, Uganda is known for its unit area production in Africa.

The flavor of Sidamo is balanced, the sweetness is higher, and its mellow degree is higher than that of Yega Shefi, especially the acidity and sweetness similar to red wine produced during the fermentation process of sun-dried pulp, coupled with the original cocoa bitterness of coffee, so that a batch of Sidamo will have a chocolate-like intoxicating flavor.

Sun-cured sidamo beans are usually labeled as G4 exports, and washed sidamo beans are more likely to be G2 exports because of the more complete processing process than sun-cured sidamo beans

Dry aroma: berries, tropical fruits, fermented wine, dates, tea, milk chocolate.

Humid: moderate sweet and sour with sun berry sweetness, citrus aromas, slightly fermented fruit, fruity aromas.

Palate: Comfortable and interesting fruit acids with good sweetness and low thickness.

Recommended production methods: hand punch, French pressure, Philharmonic pressure. Hand impact grinding degree: 3.5 degrees, water temperature: 90 degrees.

1. Only fully ripe dark red coffee cherries are picked at the time of picking. Before being exposed to sunlight, the beans are screened for defects at the processing plant to make the beans look more average in size and maturity.

2. Then, use a raised wooden frame or whole trellis for sunning, which will avoid the risk of the beans getting contaminated by the smell on the ground. During the exposure process, the beans should be carefully cared for so that the coffee beans can be evenly exposed to moisture; every three to five days, coffee workers will manually screen out defective moldy beans. So by the time the sun is done and the beans come into the field without the skin and flesh, a piece of sunburned, bright red coffee cherry is already of a very blemish grade.

After obtaining the green coffee beans, sometimes in order to pursue the perfect taste, a final screening will be done, so this sun-cured sidamole can reach the highest level of G1.

Characteristics: Sun-cured coffee from West Damo region has complete balance, smooth and thick taste, elegant sour and sweet performance of fruit and embrace

It has a wonderful berry flavor.

Guatemala Flower God

Pastores grown in the center of sweet potato. Characteristics: fruity and slightly chocolate flavor, will appear orange after cooling

Orange sweetness, smooth on the palate.

Guatemala

Guatemala is the westernmost country in Central America, bordering Mexico, Belize, Honduras, and El Salvador. Antigua is in the south-central part of the country. This is a coffee with special elegance and complexity. This coffee with delicate acidity balances subtle cocoa texture with soft spice aromas, giving off a red wine aroma reminiscent of peach, mango and other fruits.

Colombia (Cymbidium)

Colombia Huila (Colombia huila) is a top boutique in Colombia. Its balance is recognized as the best coffee, belonging to the Colombia state-owned company's special selection of alpine coffee beans, known as Colombia national treasure class. Colombia coffee has always maintained a high quality thanks to favorable geographical and climatic conditions. Characteristics: Taste: bitter, sour moderate, rich aroma

Colombia Subamo

Altitude: 1500-2000 m with chamomile flavor, refreshing bright sour and sweet taste, soft taste

1. After picking, the beans have not been specially selected and treated, and the uneven quality and maturity are mixed together. The process is relatively rough, so the quality of coffee beans is unstable and easy to have defective beans.

2. Coffee farmers usually find a vacant lot near their homes to deal with, so there are often a lot of impurities or dirty things on the ground, and coffee is easily contaminated with impurities.

Shakisso, located in Guji, south of Oromia region, next to Sidama and Gedeo. Shakisso/Shakisso coffee is quite unique, and the coffee produced has repeatedly received market attention. Ninety Plus 'legendary bean (nekisse) originally meant nectar from Shakisso, and its production area and name are from Shakisso.

Local smallholders in the area began growing organic coffee in 2001 and work closely with medium-sized coffee producers who know how to grow forest coffee in the upland. It is one of the micro-production areas with very regional characteristics in the Sidamo production area. The coffee produced in this region is quite unique, and the coffee produced has repeatedly received market attention. Ninety Plus 'legendary bean (nekisse) originally means Nectar from shakisso, and its production area and name are all from shakisso.

After obtaining the green coffee beans, sometimes in order to pursue the perfect taste, there will be a final screening, so this sun-dried sidamole can reach the highest level of G1.

A cup of washed Yirgacheffe can bring out exquisite floral and sweet fruit flavor, which is unparalleled; or sun-treated Sidamo, sweet and atmospheric, are the most classic top representatives of Ethiopian coffee.

Ethiopia is the birthplace of the famous Arabica coffee bean. It is said that coffee was first discovered by shepherds in Ethiopia, and the name coffee evolved from Kafa. Its name as "coffee town" is well deserved.