A brief introduction to the planting situation, geographical location, climate and altitude of Xidamo Gushi coffee beans

About the Ethiopian sun exposure (high-shelf sun exposure):

In the past, the Ethiopian sun exposure method used to spread wild coffee fruits directly on the mud ground for exposure. This method has two disadvantages:

1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans.

two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to get smelly.

The improved method of tanning, that is, to improve the two shortcomings of the traditional way:

1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity.

two。 Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the end of the exposure, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.

After obtaining the raw coffee beans, sometimes in order to pursue the perfect taste, the final screening will be done, so this sunny Sidamo can reach the highest grade G1.

Producing area: Sidamo

Variety: Native Arabica

Treatment: washing

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

1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity.

two。 Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the end of the exposure, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.

Analyze two different [raw bean] treatment methods:

The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

The aroma is obvious: according to Westerners, it is rose tea, but I think it is more like a lighter brown sugar ginger soup, as well as the tonality of honey and oranges. This one is obviously purer than other Sidamo. Under the background of sour and sweet flavor, you can taste the flavor of candied fruit, flowers and chocolate. The palate is a little thin, but very smooth. The tail rhyme has the taste of milk, caramel and chocolate, all of which are typical of Ethiopia. The taste level is very complex but distinct.

Operation Red Cherry is also a reinforcing method, which makes the farm pay more attention to the process of selecting beans. The prices of these coffees are also relatively high. Red Cherry Action has water washing, sun-drying beans, half-washing, half-sun, experimental coffee and so on. The main producing areas are Yegashev, Sidamo, Penga Forest, Lekanti, Ken Bata, Iruba, Hara, Lim, and joined Coroja Golocha in 2011 (near Hara). These are all unique in flavor.

Operation Cherrie Red's "Red Cherry Initiative" (ORC) is a project to improve the quality of small-scale farms, mainly to encourage soybean farmers and surprise roasters. Trabocca, the largest coffee bean manufacturer in the Netherlands, invited all Ethiopian farms to produce small batches of beans of about 1500-3000 kg (25,050 bags) before the harvest season. Women can only choose fully 100% ripe red cherries, which varies greatly in flavor. So careful-eyed and industrious Ethiopian women are important drivers of the Red Cherry project.

There are more and more good beans, and the higher the taste requirements are, the higher the taste requirements are. They may be bright in front of their eyes and like extraordinary things 2 years ago, but now they also feel like them very much, but the surprises are gone at that time. But what needs to be sure is that you can feel this bean is very good, excellent, as a sun bean has no miscellaneous flavor, and the taste is very clean, the fruit taste is obvious, the sour gas is not so rising, and the balance is very good. The Red Cherry Project is still very commendable.

Hand-made a cup of coffee, 17 grams of coffee, 300 milliliters of water, about 265 milliliters of coffee, steaming temperature of 86 degrees, brewing temperature of about 83 degrees. When the coffee is hot, it is not strong and very light. As the temperature decreases, the sensitivity of the tongue to the taste increases gradually, and the taste becomes more complex. The fragrance of the fruit is the most obvious, mixed with a hint of tea. There is no bitterness in the taste. In addition, due to the sun-treated beans, there is a special aroma left during fermentation, or wine aroma. The aroma of the bean is very similar to that of Bali Organic, but not as obvious as Bali.

The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary.

Sidamo Coffee beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.