Blueberry tea floral sidamo charcheso fine coffee beans grinding degree roasting degree processing method brief introduction

Cup test report and basic information]

Dry aroma: strawberries, nuts, fermented aromas, grapes, mangoes, cherries, chocolates, biscuits

Wet fragrance: plums, grapes, oranges, lemons, honey, white wine

Sipping: brilliant aroma of blueberry camellias, fresh strawberry and cherry fruit, light fruit wine, round melon and fruit, sweet apple fruit, bright acidity, low acidity, complex and multi-layered, very clean, fresh and lively, fermented brandy after cooling has obvious flavor, long-lasting finish and good sweetness. After grinding, the dry aroma has a strong fruity aroma.

There is a beautiful sour fruit when sipping, a bit like a plum. When the temperature is low, the fragrance of the flowers begins to appear, but the mouth is still full of fruity taste, because my baking degree is shallow, so the taste is more inclined to the fermented taste of red wine, a little chocolate, not so full.

After rinsing again every few days, it was found that the plum flavor originally developed into a very good berry flavor, but at this time the flower aroma was not so obvious, on the contrary, the fermentation feeling of the red wine ran in front, and the end was accompanied by a relatively rich chocolate flavor.

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.

"Ethiopian Sidamo" is a type of single origin and grows in Arabica coffee in Ethiopia's Sidamo province. Like coffee in most African countries, Ethiopian Sidamo is characterized by small gray beans, but characterized by its rich, spicy, wine or chocolate-like taste and floral aroma. The most distinctive flavors found in all Sidamo coffee are lemon and citrus with bright and crisp acidity. Sidamo Coffee includes Yirgachefe Yega Snow Coffee and guji Coffee, both of which are of high quality.

Water-washed coffee flavor is not easy to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City baking degree; some essential excellent Ethiopian water-washed coffee beans, sometimes can be detected obvious rising lemon, citrus essential oil, jasmine, honey and so on, the sour taste is obvious, mellow and thin. All kinds of mocha beans treated in the sun have wild flavor in the basic flavor, but the degree is more or less different, so it is more suitable for the baking degree from Full City to Vienna. The essence of the excellent sun, mocha beans, its tail will have a clear Hey chocolate flavor, some have a delightful blueberry-like fermented fruit and red wine texture

Yejia Xuefei can be divided into two categories according to the different ways of handling raw coffee beans:

Category An is the washing method, and the grade standard is set by the American Fine Coffee Society SCAA. It is divided into Gr-1;Gr-2. The smaller the Arabic numeral is, the higher the grade is. The style of G1 Yega Chuefei is distinct. The flavor of citrus and floral flavor in the coffee liquid is an irresistible delicacy for everyone.

Category B is sun-treated coffee raw beans, and the grade is Gr-1;Gr-3;Gr-4;Gr-5. Similarly, the highest grade of G1 sun Yega Chuefei is fruity. Opening the freshly roasted G1 sun Yega Chevy coffee bag can subvert people's original understanding of coffee. Only those who have tasted the highest grade sun Yega Chevy will believe that coffee is a kind of fruit.

Ardi's raw beans are uniform in size and color, with a strong fruit aroma. The co-operative is located in Guji district, Ethiopia's Sidamo province, where farmers manually select moderately mature coffee cherries for sun treatment, turning the coffee cherries on the scaffolding every two hours during the 15-17 days or so to ensure that the coffee cherries are evenly and completely dried, followed by shelling and packaging. Unlike other Ethiopian sun-dried beans, Ardi selects them by hand before drying, rather than selecting them after they have been processed. The high scaffolding is also used in the drying process, which not only increases the air circulation, but also avoids the bad taste of coffee cherries in the drying process.