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Sidamo Oromia, Ethiopia
Country: Ethiopia
Producing area: Sidamo producing area Euromia
Treatment: insolation
Grade: G 1
Altitude: 1850-2000m
Variety: Ethiopian native species
Palate: unique red wine aroma, peach notes, slightly spicy, creamy mellow, rich layers.
This coffee is rated as boutique coffee by the Ethiopian Coffee Trading Center.
Laying the fresh coffee fruit on an elevated African net bed requires manual inspection and turning every three hours in the first few days to prevent the berries from overfermenting and spoiling. Depending on the weather, the sun drying process usually takes 5 to 6 weeks to complete, and then the shell is removed.
Sidamo is located in southern Ethiopia and is cultivated between 1400 and 2000 meters above sea level. Sidamo has a balanced flavor and high sweetness, and its alcohol thickness is also higher than that of Yega Chuefei, especially in the process of sun-drying pulp fermentation, which is similar to the acidity and sweetness of red wine, coupled with the original cocoa bitterness of coffee. so that a batch of Sidamo will have the intoxicating flavor of alcoholic chocolate.
The recommended brewing parameters of Qianjie coffee are hand-made, V60 filter cup.
Degree of grinding: 3.5 (Fuji R440, Japan)
Water temperature: 90 °C
Normal pressure, recommended 4 degree of grinding / water temperature 90 °C
Philharmonic pressure, recommended 3.5 grinding degree, water temperature 87 °C
Siphon: 4 degree of grinding, water temperature
