Introduction to the characteristics of the rich flavor of Ethiopian Sidamasha Chiso Coffee Flavor Manor

Altitude: 1800-2000m, use other trees around to form natural shade for coffee trees.

Harvest season: may 2015

Treatment: washing 24-26 hours, African viaduct drying for 10-15 days

Flavor description: Jasmine and citrus aroma, yellow drupe, litchi, red currant, rose, complex and deep, rich flavor, bright sour and sweet, well-structured taste, juice, soaking style will have bright characteristics, esp will have bright and balanced acidity and flavor this Ethiopian variety is native to Heirloom, as Ethiopia's ancient high-quality coffee variety. Native species can always show a unique style in various Ethiopian producing areas! Interestingly, compared with the usual Ethiopian coffee beans, this raw bean is really ordinary in appearance, but the flavor presented in the cup is so wonderful that even when it is given to people who have little coffee tasting experience, they can clearly identify the flavor! So the high price of this kind of beans makes sense. In Ethiopian Japanese beans, there are usually some grains, such as pebbles or twigs, so special attention should be paid to grinding.

Of course, there are these small shortcomings, but it does not affect his taste, the most worth mentioning is that sidamo's extra-low mocha caffeine is a natural decaf coffee, try Japanese coffee, feel the wild and unrestrained desert taste