Introduction to the characteristics of Colombian Coffee Brand description of Colombian Coffee Bean Variety treatment and hand-made Flavor and taste

When you first drink Columbia Huilan coffee, you will be attracted by its dark chocolate and nuts, especially those who love chocolate will love it!

Colombia didn't pay attention to boutique coffee at first, so people often see Colombian coffee beans in mixed beans. With the development of boutique coffee, Colombia also began to pay attention to boutique coffee, so, slowly, Colombian coffee beans appeared on the list of boutique coffee, such as Colombian Flower Moon Night Coffee, Rose Valley Coffee and so on. At the same time, with the market demand, Colombian coffee beans have also become a market for boutique coffee.

The planting environment in Colombia

Colombian coffee beans are big and beautiful, depending on their variety and unique growing environment. Colombia is located in the northwest of the South American continent, bordering Central America and Panama. Located in the tropics, the climate varies with topography and is covered with rich volcanic soil, with annual rainfall of 2000 to 3000mm, latitude 1 °- 11 °15 north and longitude 72 °- 78 °west. The climate is mild, humid and diverse so that Colombian coffee is harvested all the year round. The southern part of the eastern plain and the Pacific coast have a tropical rain forest climate, the mountains with an elevation of 1000-2000 meters have a subtropical climate, and the northwest has a savanna climate. Average annual temperature: 15.8-20.5 degrees Celsius. The average temperature in the coffee area will vary between 18 ℃ and 22.5 ℃. The suitable climate in Colombia provides a real "natural pasture" for coffee. Qianjie thinks this is the reason for the high quality of Colombian coffee.

Because.

Colombian coffee (Cafe de Colombia), which originated in Colombia, is one of the few individual coffees sold in the world under the name of the country. In terms of quality, it has won praise unmatched by other coffee. Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world.

There are two series of coffee in the world. Brazil, as the first producer in the world, its coffee beans are "hard" and have a strong flavor; the other is "soft" represented by Colombia, which has a light flavor. The difference lies in the altitude of the producing area and the method of planting. Coffee is planted extensively in hilly red soil in Brazil and intensive cultivation in mountain black soil in Colombia. The front street found that Colombian coffee exudes a light and elegant aroma, not as strong as Brazilian coffee, not as sour as African coffee, but a sweet fragrance, low-key and elegant.

The main coffee producing areas in Colombia

Colombia is the world's third largest coffee producer and exporter, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Colombia is best known for producing areas such as Medellin, Armenia and Manizales, which are traditionally referred to as "MAM".

Colombia's boutique bean producing areas are mainly in the south, more than 1500 meters above sea level, including San Augustin, Huila in Huilan province, Popayan, Cauca in Cauca province, Nari ñ o province, and Tolima province, all of which have delicate sour and raspberry aromas, caramel aromas and full sweetness.

Colombian coffee bean varieties

It is said that the good coffee is inseparable from its variety, in addition to the natural growth environment, variety is also a very important factor. Colombia is the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Most of the coffee produced in Colombia belongs to Arabica, including bourbon, Kaddura, iron pickup, Malaggippe and other varieties. Most of the classic coffee produced in Colombia is iron pickup and Kaddura and Kaduai.

Kaddura and Kaduai are the most common varieties of coffee in Colombia. In addition, some of the more famous local coffee farms grow rose coffee as well as some new coffee varieties, such as Columbia (yes, this is the name of the coffee variety), Castillo and so on.

Kaddura (Caturra), a natural variety of Arabica variety bourbon, was discovered in Brazil in 1937. Its tree is not as tall and shorter as bourbon. Due to inheriting the blood of bourbon, the disease resistance is relatively weak, but the yield is higher than that of bourbon. Although found in Brazil, Kaddura is not suitable for growing in Brazil, so it is not planted on a large scale in Brazil, but is popular in Central and South America, such as Colombia, Costa Rica and Nicaragua. Kaddura is widely planted in Brazil.

Caturra is an artificial hybrid of Kaddura and Mondu Novo. Kaduai has a good ability to resist natural disasters, especially wind and rain. Kaduai tree species are relatively low, compared with other coffee trees, the fruit of Kaduai is stronger and harder to pick. The fruit is both red and yellow. So far, it has not been found that yellow fruit tastes better than red fruit. On the contrary, some people found in the cup test that although the coffee processed by some yellow fruits has good acidity, the cleanliness of the coffee taste is worse than that of the red fruit.

CENICAFE began to study Timor varieties of Robusta lineage from CENICAFE in 1961, and then CENICAFE continued its research and development. In 2002, it released a second disease-resistant variety, Tabi (a hybrid between Bourbon and Timor), and in 2005 it released the most successful disease-resistant variety so far. After the outbreak of leaf rust in 2008, Colombia began to vigorously promote the cultivation of Castilla.

Colombia (Colombla), a new breed with the same name as the state, [Colombia] is a hybrid bred in 2008 with Kaddura and Timo lineage, that is, the Katim breed, but [FNC] insists that although Colombia is a direct line of Katim, its flavor is far more elegant than that of ordinary Katim, because Colombia has washed away the moldy smell of coarse beans after generations of "reverse hybridization" with Arabica, and the flavor is more like Arabica. It also has the advantages of disease resistance and high yield of stout beans, which is a sharp weapon for Costa Rica to increase production.

Colombian coffee bean treatment

Colombia, as the world's largest exporter of washed coffee beans, naturally uses washing to treat most of its coffee beans, and boutique coffee is mostly produced in small and medium-sized proprietary farms, compared with large-scale cultivation in Brazil. Small-scale farm coffee is usually of better quality. However, friends may find that there are many other special treatments for Colombian coffee beans, such as barrel impregnation, anaerobic fermentation and so on, which make Colombian coffee constantly create new ideas and bring progress in the boutique world.

Washing treatment method:

Coffee berries will first be poured into a large tank after picking, some underdeveloped inferior beans will surface, and mature and full fruits will sink to the bottom of the water, and the defective beans (fruits) floating on the surface will be removed.

Then use the pulp sieving machine to remove the outer skin and pulp of the coffee fruit, when the coffee beans are still attached to a layer of slippery pectin. Put the coffee beans with pectin in the fermentation tank for 16 hours and 36 hours, during which the microbes will decompose the pectin.

After the fermentation is completed, a large amount of water is used to remove the pectin residue from the coffee beans. Finally, the washed coffee beans are dried in the sun.

Qianjie believes that the sour, bitter and sweet tastes of Colombian premium coffee match just right. Unique fragrance, after drinking, the aroma fills the whole mouth. Exhale the aroma from the mouth again from the nose, the smell is very full. No matter what kind of special treatment method, it is improved from the basic washing treatment method. At the same time, Qianjie believes that the flavor of washed coffee beans can better reflect the essential flavor of coffee beans, so almost all of the rations beans in Qianjie are washed, and washed Huilan Coffee is also a representative of coffee from Colombia.

Suggestion on brewing coffee in Qianjie

Of course, if you want to make a good cup of coffee, you need not only the variety of coffee, but also the freshness of coffee beans. Qianjie believes that the freshness of coffee beans is a very important part of brewing. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are some customers who need help grinding powder in front of the street, which doesn't matter, but Qianjie has to warn: if the coffee beans are ground ahead of time, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor mellow, so when you receive the coffee powder, you can immediately make a cup of coffee to drink. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Parameters for brewing Colombian Cymbidium Coffee in the front street:

Columbia Huilan coffee beans are roasted in medium and deep depth, so the front street chooses: filter cup: Kono filter cup, water temperature: 88 ℃, powder content: 15g, powder / water ratio: 1:15, grindability: medium and fine grinding (Chinese standard No. 20 sieve pass rate 75%)

While Columbia's Rose Valley and Flower Moon Night Coffee are roasted medium to shallow, so the front street chooses: filter cup: Hario V 60, water temperature: 90 ℃, powder content: 15 grams, powder / water ratio: 1:15, grinding degree: medium fine grinding (Chinese standard 20 sieve pass rate 80%)

Using stage-by-stage extraction, steaming with 2 times the amount of coffee powder, that is, 30 grams of water for 30 seconds, continue to inject water around the small water to 125 grams for 30 seconds, continue to inject water to 225 grams, and remove the filter cup after the water drip is finished. the extraction time is 2 minutes 3900 "from the beginning of water injection." then pick up the whole cup and shake it evenly, then pour it into the cup and taste it.

Columbia Huilan Coffee flavor: full of acidity, caramel, sweet nuts, chocolate, admirably soft acidity.

Colombian Flower Moon Night Coffee flavor: floral strawberry jam with chocolate finish, cream and fermented feeling.

Colombian Rose Valley Coffee flavor: floral, bright sour, sour and sweet, juicy taste, grape, strawberry, green plum

For coffee roasting degree, the cooking utensils are also different, Kono filter cup is generally suitable for medium and deep roasted coffee beans, medium and deep roasted coffee beans taste more mellow; medium and shallow roasted coffee beans choose filter cup Hario V 60, taste is more rich. Whether it is the choice of coffee beans or the method of brewing, welcome to Qianjie to discuss.

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