Colombian Santa Rita flavor describes which brand of Colombian coffee is good.

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

Colombia Santa Rita Special Reserve

Country: Colombia Fiscal year: 2003

Region: Antioquia

Altitude: 1600-2100 m

Treatment method: washing

Santa Rita Manor is located in Antioquia, Colombia, in a micro-region adjacent to the Andes. This premium coffee is produced by the collaboration of nine nearby farms. The nine farms still treat coffee in the traditional way: hand-picked cherries, then the coffee cherries are washed in the traditional way, and the treated coffee beans are placed in a trellis to dry in the sun. The surrounding environment of the Andes makes this coffee-growing area rich in volcanic soil and water resources.

Breeds: Kaduai, Kadura

Manor: Santa Rita

The history of coffee cultivation in Colombia can be traced back to the Spanish colonial era in the sixteenth century. There are also many sayings about the history of coffee in Colombia:

One: it is said to have come from Haiti in the Caribbean via El Salvador in Central America.

Second, coffee beans were first introduced into Colombia in 1808 by a priest from the French Antilles via Venezuela. One of them is that the first coffee seeds from Colombia came from Venezuela through the province of Santander.

Third: The earliest record of coffee cultivation in Colombia appears in a book entitled "The Illustrated Orinoca" by the Spanish missionary Jose Gumilla. He describes his travels on both sides of the Meta River in 1730, mentioning coffee plantations there. By 1787, other missionaries had spread coffee to other parts of Colombia.

Hand washed Colombia Santa Rita. 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds of stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, tail section do not, water powder ratio 1:15, extraction time 2:00

Flavor: Sucrose, clean, medium body

Colombia, located in the northwest of South America, is a beautiful country with a long history. Indians have lived on this land since ancient times. It became a Spanish colony in 1531 AD and gained independence in 1819. It was renamed in 1886 to commemorate Columbus, the discoverer of the American continent. Colombia, beautiful mountains, beautiful scenery, pleasant climate, four seasons such as spring, fresh air. Colombia is rich in products, especially coffee, flowers, gold and emeralds known as the "four treasures." Today the country is the second largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Often described as having a silky texture, Colombia coffee has the best balance of all coffees. It tastes soft, silky, and ready to drink, and it has earned a reputation that no other coffee can match: "green gold."

Caturra is a natural variant of the Arabica variety Bourbon, discovered in Brazil in 1937, and its tree is shorter than Bourbon. Due to the inheritance of Bourbon's bloodline, it has a weaker resistance, but its yield is higher than Bourbon's. Although found in Brazil, cadura is not suitable for growing in Brazil, so it is not widely cultivated in Brazil, but is widely cultivated in Central and South America, such as Colombia, Costa Rica and Nicaragua.

Perhaps you care more about the taste of kadura than about these botanical traits. The higher the elevation, the higher the quality, but the lower the yield. When Kadura is lightly roasted, the sour aroma is obvious, and the overall brightness is bright. Under proper treatment, the sweetness can be very good, but the alcohol content of coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little lacking.

Kadura is usually a red berry, but there are rare areas where yellow kadura is grown, such as Hawaii, where yellow kadura is rarely grown.

Kaduai is an artificial hybrid of Kadura and Mondu Novo. Kaduai has a relatively good ability to resist natural disasters, especially wind and rain.

Kaduai trees are relatively low, and compared to other coffee trees, kaduai fruits grow stronger and are difficult to pick. The fruit is red and yellow. So far, yellow fruits have not been found to taste better than red fruits. On the contrary, some people found in the cup test that although the acidity of some yellow fruit processed coffee is good, the coffee taste is worse than that of red fruit.

Kaduai was cultivated in Brazil and is now commonly cultivated in Central America.

Factory Name: Qianjie Cafe Address: No. 10 Baoan Qianjie, Yuexiu District, Guangzhou City Contact: 020-38364473 Ingredients List: Self-baked Shelf Life: 90 Net Content: 227g Packaging: Bulk Taste: Aromatic Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar-Free Origin: Colombia Coffee Type: Colombia Coffee Roasting Degree: Moderate Roasting