A brief introduction to the treatment method of grinding degree and baking degree of Sidamo Shakiso coffee beans

Ethiopia washes Sidamo Shakiso and Kenya (I still like to be called Kenya) Gatonboya AB. The express delivery received yesterday afternoon was brought back by my mother in the evening, and this time it was replaced with a glittering outer package. Because it was too late, I didn't try it. When I got up today, I couldn't wait to do it.

Shakisso/Shakiso, located in the Guji producing area of Sidamo, is one of the micro-producing areas with regional characteristics in the Sidamo producing area. The coffee in this region is quite unique, and the coffee produced has often attracted the attention of the market. The original meaning of Ninety Plus's legendary nekisse comes from Nectar from shakisso, and its producing area and name are all from Shaquiso Shakisso.

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 level of G1.

Shakisso/Shakiso 's coffee is quite unique, and its coffee has repeatedly attracted market attention. The original meaning of Ninety Plus's legendary bean (nekisse) is from Shaquiso's Nectar from shakisso, and its producing area and name are all from Shaqiso Shakisso.

Ethiopia washes Sidamo Shakiso and Kenya (I still like to be called Kenya) Gatonboya AB. The express delivery received yesterday afternoon was brought back by my mother in the evening, and this time it was replaced with a glittering outer package. Because it was too late, I didn't try it. When I got up today, I couldn't wait to do it.

Shakisso/Shakiso, located in the Guji producing area of Sidamo, is one of the micro-producing areas with regional characteristics in the Sidamo producing area. The coffee in this region is quite unique, and the coffee produced has often attracted the attention of the market. The original meaning of Ninety Plus's legendary nekisse comes from Nectar from shakisso, and its producing area and name are all from Shaquiso Shakisso.

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.

The Red Cherry Project (Operation Cherry Red), led by the Dutch trading company Trabocca BV and partly funded by the Dutch government, has been a small-scale farm quality improvement project since 2005. This project, which enhances coffee production and quality in remote areas of Ethiopia by providing producer expertise and related technology assistance, has been selected since 2005 for small coffee cooperatives at high elevations in Sidamo, Yegashev and Lim. Encourage and assist producers to improve washing, semi-washing, solarization or other experimental treatments as much as they can

On the other hand, the bean color of Sidamo in the sun is yellowish green, the bean phase is not neat, and it is common to lack carob beans. In the sun drying field in Sidamo, the coffee is placed in a hemp net wooden frame, and the workers turn it manually in turn in the sun, so that the coffee beans are heated evenly.

After communication with raw bean merchants, they learned that due to the history of the manor, in order to pursue mass production, the early rose summer varieties were mixed with other varieties, so in order to facilitate picking, farmers usually mix the special flavor of rose with other Kaddura and Kaduai varieties. After that, due to the fame and high price of the rose summer variety, all kinds of processing plants began to operate more finely.

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 level of G1.

Shakisso/Shakiso 's coffee is quite unique, and its coffee has repeatedly attracted market attention. The original meaning of Ninety Plus's legendary bean (nekisse) is from Shaquiso's Nectar from shakisso, and its producing area and name are all from Shaqiso Shakisso.