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Africa-Ethiopia (Sidamo Gmur1) washed beans
Production area: Saidamo
Treatment: fine washing
Species: Arabica
Exquisite method: the harvested fruit is directly exposed to the sun, together with the pulp and skin in the sun, to retain more flavor and sweetness of raw beans. Ethiopia picks the beans in the sun, takes out the red fruits that have sunk to the bottom of the trough and the half-green and half-red cherry beans, and spreads them in the bean drying farm for natural drying. In about 2-4 weeks, the water content of coffee beans is reduced to 12%. Then use a sheller to remove the dry and hard pulp and sheep skin, and remove the coffee beans. This method is convenient, unlike half-sun or water washing beans need to go through multiple complicated procedures. But the risk is. Moldy beans are easy to get. The aim is to have a mellow sweet taste. There may also be the risk of miscellaneous smells.
Dried Fragrance: cinnamon, scented tea and floral fragrance
Wet fragrant Aroma: berries, caramel
Acidity Acidity: peach acid
Sweetness Sweetness: sugar
Mellowness Body: tail strength is sweet.
Throat Aftertaste: blueberry chocolate
Qianjie Tuan Cup Test
Sour Acidity ●○○○○
Sweet Sweetness ●●●○○
Alcohol Body ●●●●○
Fragrance Aroma ●●●●○
Bitter bitter ●○○○○
