Flavor Description of Sidamo and Yerga Shefi Coffee Beans Taste Treatment Grind Scale Variety
In Ethiopian sun-baked beans, impurities such as small stones or foreign objects such as twigs are usually found, so special care should be taken when grinding.
Sitama has balanced flavor, high sweetness, and higher body than Yega Shefi, especially the acidity and sweetness similar to red wine produced during the fermentation process of sun-dried pulp, coupled with the original cocoa bitterness of coffee, making a batch of Sitama have a chocolate-like intoxicating flavor.
Dry aroma: berries, tropical fruits, fermented wine, dates, tea, milk chocolate.
Moist: moderate sweet and sour with sun berry sweetness, citrus aromas, slightly fermented fruit, fruity aromas.
Palate: Comfortable and interesting fruit acids with good sweetness and low thickness.
Recommended production methods: hand punch, French pressure, Philharmonic pressure. Hand impact grinding degree: 3.5 degrees, water temperature: 90 degrees.
