A brief introduction to the History and Culture of the Origin and Development of Sidamo Fine Coffee beans

Yerga Sherphine (Yirgacheffe) Coffee beans are one of the most distinctive coffees in the world. They are rare and expensive. They are produced in the plateau area of Sidamo Province, Ethiopia, at an altitude of 2,000 meters. They are outstanding representatives of African washed coffee. They have always enjoyed a good reputation in the eyes of coffee connoisseurs all over the world. Rare washed high-quality Arabica coffee is suitable for various degrees of roasting. It perfectly presents fresh and bright floral aroma and beautiful complete bean type. Mocha is generally difficult to match the high-end coffee. Unique citrus, lemon fruit aroma, but also with jasmine fragrance, has a similar sour wine, taste clean and no miscellaneous feeling, just like drinking freshly cooked citrus fruit tea aftertaste lasting. Floral and citrus aromas are full, and the performance is amazing. After moderate roasting, it has a soft sour taste, and after deep roasting, it emits a rich aroma. Rich and uniform taste is the most attractive feature of Ethiopian Yerga Coffee. It is known as the best coffee bean in Ethiopia and is the representative of East African fine coffee. Yerga Coffee is the most unique coffee in the world today.

Fruit fragrance smell is the most obvious, mixed with a faint tea fragrance, taste can not find any bitter taste, in addition, because it is sun treatment beans, there is a special aroma left when fermentation, or wine aroma, and Bali organic that bean aroma has very similar places, but not as obvious as Bali check the relevant information, understand the quality of this bean is better, so the overall principle is as light as possible, so that the characteristics of this bean show, So eventually the baking stops at the end of the first explosion. The uniformity of beans is slightly worse, very similar to the baked state of Ethiopian sun-baked beans. Due to the shallow baking, there are still many beans whose silver skin has not completely fallen off. The appearance is full and moist compared with many Central and South American beans, which are quite different. However, Ethiopian beans are not known for their beautiful appearance, but for their beautiful taste (here, I really can only describe Ethiopian beans as beautiful, synaesthesia rhetoric, haha). Production area: Sidamo

Main varieties: Native Arabica, Bourbon, Typica, Others

Harvest period: October ~ February

Planting height: 1,400 m~ 2,000 m

Grades: G1, G2, G3, G4, G5

Processing method: sun type

Aroma ,Acidity,Body,Aftertaste

Recommended baking:City ,City+

The Sidama region is located in southern Ethiopia, extending to Arsi and Bale administrative regions in the east and Gamogofa administrative region in the west. The industry here is mainly agricultural, and the main cultivation area of coffee is located around the Great Rift Valley of East Africa. The largest town in Sidamo is Hawassa, which has grown rapidly in recent years, with many modern restaurants and hotels established and an important coffee export distribution center. Sidamo coffee flavor is very diverse, different soil types, microclimate and countless native coffee species, creating a clear difference in the production of coffee in each town and characteristics of Arina is a G3 grade sun Sidamo, raw beans have GrainPro plastic packaging protection, to ensure that its full aroma does not lose, just open the bag is absolutely stunning, thick sorghum wine mixed with fruit wine aroma constantly coming, is a rare good beans immediately feel!

Due to the higher grade, the defect rate itself is not high, and the aroma is full and rich under medium and light baking, in which blueberry, raspberry, cherry and citrus aromas are the main body, fermented fruit and wine aroma are used as the final rhyme, and the sweet and sour quality is rich and charming.

Lightly roasted Yirgacheffe, roasted on low heat for 15 minutes (210 ° C). Turn off the heat and slide for half a minute. Immediately cool the beans and blow off the silver skin. The coffee beans are roasted evenly (because the raw beans are washed and clean) and brown. When using the hand-operated coffee mill, it feels very good, smooth and moderate resistance. The dry aroma of coffee powder just started to smell a little earthy, and immediately there was a strong, restrained aroma. After brewing wet fragrance, there are obvious orange fruit, but also some similar hawthorn, fruit cortex moutan sweet and sour taste. The palate is slightly light and balanced, with a slight mild acidity, rich in oil and long lasting foam.

Medium dark roast Yirgacheffe, low heat roast to 17 minutes (230 degrees Celsius), turn off the heat and slide for half a minute. Immediately cool the beans and blow off the silver skin. There is a slight oil on the surface of the coffee beans. The beans are dark brown. The beans are light, the resistance is very small when grinding with a hand coffee mill, and it is not easy to get beans. The dry aroma of coffee powder has a strong burnt aroma and a faint African earthy smell. After brewing, the wet fragrance has a good scorched fragrance. After baking deeper, it seems that there is no regional characteristic of orange fragrance. However, after sipping coffee, it is very rich, fragrant and pleasant, rich in variety, gentle acid, bitterness and astringency are well reflected, the texture is thick, the viscosity is better than that of shallow baking, and the aftertaste is long.

Yirgacheffe, with its unique aroma, comes from a small town called Yirga in the northwest of Sidamo province.