Introduction to the Flavor Characteristics of Ethiopian Sidamo Hambella Guji Wine-Infused Natural Process Jewish Emperor Coffee
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FrontStreet Coffee - Ethiopia Sidamo Jewish Emperor Wine Infused Natural Introduction
Sidamo, Ethiopia's southernmost renowned specialty coffee region, boasts elevations ranging from 4,600 to 7,200 feet. The primary processing method in Sidamo is natural processing. In the natural drying fields, freshly harvested coffee cherries are placed in mesh wooden racks and dried under direct sunlight. During this period, workers manually turn the coffee beans alternately to avoid over-fermentation and off-flavors.
Sidamo coffee is characterized by its flavor diversity. The region features mountainous terrain with diverse topography and exceptionally fertile volcanic soil that is nutrient-rich with excellent drainage. Combined with microclimates and high-altitude conditions, these factors contribute to the outstanding performance of Sidamo coffee.
The region's greatest advantage lies in its ability to maintain soil sustainability through organic matter cycling. Withered leaves and plants from surrounding areas can be used as fertilizer, which contributes to the distinctive differences and characteristics of coffee produced in the Sidamo region.
Natural processed Sidamo coffee exhibits subtle fermentation aromas, with notes of tropical fruits and berries, as well as floral hints. It has moderate body, vibrant acidity, and pronounced sweetness.
Ethiopia Sidamo Jewish Emperor Wine Infused Natural
Region: Sidamo, Hambela, Guji
Variety: Local heirloom varieties
Elevation: 2,130 - 2,280m
Processing Method: Wine infused natural
Flavor Notes: Tropical fruits, strawberry, whiskey, raisin
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