Sidama Ashafa/High altitude/Traditional sweet taste/Red flower tone/Coffee beans

【Sidama Ashafa ∅ Slow drying and sun drying】 ｜Short review of Xidang｜Traditional high-altitude taste, finished with fruit gummies - ｜Producing Area｜Ethiopia> Sidama> Bansha Producing Area ｜Production｜Jingjing Coffee/Specially Selected Origin Series ｜Variety｜Local native species ｜Green bean processing｜Slow Drying Natrual ｜Baking degree｜Light roasting ｜Flavor description｜Rose, wild berry jam, grapes, slightly fermented ▶ Can grind powder on behalf of customers *Please inform the brewing equipment in the remarks. The model of the coffee maker is EK 43 ex: hand pouring, V60 conical filter cup + filter paper Thoughts on the launch on 3/13: Recently, Jingjing beans have been introduced one after another. Ashafa is one of his masterpieces I hope everyone knows that good sun-dried food has been harder to buy than anything else in recent years. Reason 1: climate change, too low humidity in the production area, too fast drying speed, and insufficient flavor retention. As a result, the sweet flavor like fruit bombs that everyone expected has disappeared. . Reason 2: The soil is poor, commercial cultivation, the farmland lacks time to recover, and the taste tends to be mediocre. Reason 3: Value and price are gradually decoupled. Outcomes like COVID, civil war, inflation and shipping surges. The severe trade test of the coffee market is gradually like the state of red and white wine, out of the distinction between old and new production areas. Following Yirgacheffe, Guji and now "Sidama", coffee hunters around the world are vying to compete for high-quality production. The land of bean soldiers. Although in the past three years, the average price per kilogram of coffee cherries sold by farmers has been 50% higher than before, according to United Nations statistics, per capita purchasing power has fallen by about 10%. Xidang Coffee Shop, which is too small to have any influence at all, can only purchase first-line beans with good quality and good reputation, hoping to give money to small farmers and make the entire industry move towards a better and healthier direction! ＱＱＱＱＱ Talk back to #Ashafa: The processing method is slow drying. Most of the methods use shaded scaffolding to shorten the exposure time and extend the flavor. When it's hot, the aroma of safflower is obvious, and when it's cool, the taste of grape and wild berry jam is clear, and the cleanliness is beyond praise! If you like it, please support it~~