Taste of Colombian Huilan Coffee beans Flavor of hand-brewed Coffee in Huilan, Colombia

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Colombia is currently the third largest producer in the world, and its coffee flavor is also the representative of American coffee flavor, with charming nutty cocoa flavor and balanced taste, full of aroma, and is very popular with developers all over the world. Then in this article, let's popularize the knowledge about Colombian coffee beans in front of the street coffee.

History of coffee cultivation in Colombia

The history of coffee cultivation in Colombia can be traced back to the Spanish colonial era in the 16th century, and there are many theories about coffee in Colombia.

One: it is said to come from the sea island of the Caribbean and from El Salvador in Central America.

Second: in 1808, a priest introduced coffee beans to Colombia for the first time from the French Antilles via Venezuela. One of them is that Colombia's first coffee seeds were imported from Venezuela through the province of Santander.

Third: the earliest records of coffee cultivation in Colombia appear in the book "The Illustrated Orinoca" written by Jose Gumilla, a Spanish missionary. He describes what he saw when he preached on both sides of the Meta River in 1730, in which he mentioned the local coffee plantation. By 1787, other missionaries had spread coffee to other parts of Colombia.

Colombian coffee bean grade

When it comes to coffee, many people may think of Colombia, the world's largest exporter of washed coffee, but in fact, although all Colombian coffee is actually very different, and the quality is also very different, most of the coffees we see are marked with the words supremo or excelso, which is the grading standard of beans in Colombia, and many bean merchants in the country have translated them into super-grade, high-quality and other words. In fact, these two words just mark the particle size of beans, which is not directly related to the taste and grade of coffee beans. Supremo beans are more orderly and granules are larger, while relatively speaking, excelso beans are slightly smaller and slightly less uniform, but this does not mean that the taste of excelso beans is not as good as supremo.

So Huilan coffee beans seem to represent Colombian high-quality coffee in the eyes of many coffee drinkers in China. Huilan, or Huila, is one of the important coffee producing areas in Colombia. some bean merchants translate into "Huilan" or "Huilan", or "Ulla", "Wula" and "Wula". In fact, it's the same thing, that is, transliteration of Huila.

Although Colombia has high-quality coffee, it is not necessarily high-quality coffee from Colombia, it is also the same for huila producing areas, huila is an important producing area, but not all from huila are high-quality beans, but there are indeed many producers who sell different quality coffee under the name huila. The quality here is not in terms of appearance, but in terms of flavor and taste.

Colombian coffee bean growing environment

Immersed in coffee, Colombia is now the third largest coffee producer and exporter in the world. Colombian coffee is famous for its fine quality, soft taste and high taste. It all depends on the fact that the right climate in Colombia provides a real "natural pasture" for coffee.

The coffee varieties grown in Colombia are mainly high-quality Arabica varieties. Coffee trees in Colombia are mainly cultivated in the Andes, on steep slopes about 1300 meters above sea level, where the annual temperature is about 18 degrees Celsius and annual rainfall is 2000 to 3000 meters. These conditions are very suitable for the growth of coffee, coupled with a mild climate, humid air, and can be harvested regardless of season. Therefore, this is why Colombian coffee is of high quality and enjoys a high reputation in the world.

In Colombia, the most important cultivation area is the southwest Huilan area, which belongs to the mountain terrain, and coffee is grown on the slopes of the canyon, so it has a high altitude and suitable temperature for growing high-quality Arabica beans. The climate of the canyon slope not only prevents the cold wind from blowing in, the mountain breeze sends cool without high temperature, but Rain Water is also relatively abundant. It can be said that the Colombian coffee workers are all hand-picked coffee beans (also known as coffee cherries) on the mountain, so they can be carefully selected to pick the most mature and full fruits. And the vast majority of coffee beans are water-washed, moderately roasted with a light, silky and sometimes sour taste, not as strong as Brazilian coffee and Italian Espresso, known as "green gold" in Colombia.

Front street coffee Colombian Huilan coffee beans

Producing area: Huilan

Variety: Caturra

Treatment: washing

Flavor: full of acidity, caramel, sweet nuts, chocolate, red wine flavor, admirable fruit flavor.

Palate: full viscosity, caramel sweetness, supple and pleasant fruit acid.

Baking degree: medium and deep baking

Suggestion on brewing coffee in Qianjie

Filter cup: KONO filter cup

Water temperature: 86-87 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: BG#6w

Suggestion on brewing techniques of coffee in Qianjie

Segmented extraction

The first stage of water injection is steamed with 30 grams of water, the steaming time is about 30 seconds, the second stage is injected to 125 grams of water, when the water level is about to reveal the powder bed, continue the third stage water injection to the end of 225 grams, when the water level is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Qianjie coffee flavor description: the overall balance is relatively balanced, with obvious sweetness, with dark chocolate, nuts and caramel in the entrance, and a soft acidity under the change of temperature.

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