Introduction to the treatment method of planting and Development History of single-product Bean Flavor in Spring Manor in Colombia

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Colombia Colombia

Population: 47073000

Colombia has well-defined growing areas and the impressive variety of coffee they produce. Whether you want round, heavy coffee, refreshing, fruit-flavored (or somewhere in between), Columbia beans are most likely. Colombia is divided by geographical location, and it is not difficult to find that the coffee there has many common characteristics. If you like coffee in one area, other areas will like it as well. Coffee trees get double cropping in Colombia, the second main harvest and harvest each year, which is called "mitaca" locally.

CAUCA

CAUCA Cauca, best known for its coffee cultivation around Inza and Meseta de Popayan in Popayan, provides favorable growth conditions at high altitudes on the plateau and near the equator and surrounding mountains, which protects coffee from Pacific humidity and southern trade winds. This creates a very stable climate all the year round. In addition, coffee in the area has significant volcanic soil. According to historical records, there is a single rainy season from October to December every year.

Altitude: 1700-2100m

Harvest: March-June (major crops), November-December (mitaca crops)

TOLIMA

TOLIMA Tolima, one of the strongholds of Colombia's notorious rebel group Revolutionary Armed Forces of Colombia (FARC), until recently held control. Tolima has suffered from fighting in recent years, which makes the visit difficult. High-quality coffee from the region is grown by small farmers in very small areas and exported through cooperatives.

Altitude: 1200-1900m

Harvest: 3mer-June (main crop) crops October to December (mitaca)

Variety: 9% Typica 74% Catura 17% Castillo Villa

NARINO

Some of Colombia's highest quality coffee is grown in Narinho, which is arguably the most amazing and complex. Growing coffee in many areas of these high elevations is a challenge, and coffee trees are likely to suffer from leaf blight. However, Narinho is close enough to the equator that the climate is suitable for planting coffee trees. Most of Narinho's 40,000 producers are small farmers, each with a planting area of less than 2 hectares (4.4 acres). Many people form groups and institutions to support each other and interact with FNC. In fact, the average size of the farm is less than 1 hectare (2.2 acres), and only 37 producers own more than 5 hectares (11 acres) of land in the area.

Altitude: 1500-2300 m (4900-7500ft)

Harvest: April-June Variety: 54% Typica, 29% CaturraMagol, 17% Castillo.

HUILA

Wirat has an excellent combination of soil and geographical advantages for growing coffee, and some of the most complex and fruity Colombian coffees come from here. There are more than 70, 000 coffee growers in the area, covering more than 16000 hectares (39500 acres).

Altitude: 1250-2000m

Harvest: September to December (main crop) April to May (mitaca crop)

Main varieties: 11% Typica, 75% Catura, 14% Castillo.

Colombia is currently the third largest coffee producer in the world, after Brazil and Vietnam. It first planted commercial beans in the 1830s, until coffee accounted for the largest export crop in the 20th century. The mountainous terrain, coupled with a variety of tropical microclimate, provides an ideal planting environment. 75% of the total output is sold abroad, making it the most important source of foreign exchange earnings.

Traditionally ripe coffee cherries are washed with water. In the past 15 years, the Coffee Research Center in Colombia has developed a system to protect the ecological environment, which requires almost no water treatment, which can reduce water pollution by 90% and reduce water consumption by 95%. This treatment can not only effectively maintain the ecology, but also improve the quality. Small farms sprinkle shelled coffee beans on the flat roof of their homes. Bask in the sun. Colombia has a good climate and a large temperature difference, and from a regional point of view, it produces almost all the year round. The main harvest time is from October of each year to February of the following year, and November and December are harvest periods.

The main varieties include Kaddura Caturra, Colombia Colombia, Tibica Tipica, Bourbon Bourbon, Elephant Bean Maragogype, and Tabi. Farms and cooperatives throughout the country, big or small, are distributed in more than 500000 municipalities and 14 major coffee-producing areas. A total of 2 million Colombians depend on coffee cultivation for a living, contributing 12.5 per cent to gross domestic product.

Spring Manor Finca La Primavera is the best of the Los Nalanjos Coffee Association, winning the C.O.E coffee competition in 2011 at an unprecedented price of $45 per pound. The owner of the farm is very proud to produce champion coffee, which is brilliant as a traceable tiny farm, when the farm owner Arnulfo is training his son in the Naranjos cup testing lab. Constantly innovate and find better varieties and practices, and taste a glorious cup. Arnulfo said, "I have to do something to give support to my wife and my children."

This batch is a spring manor non-competition batch (also in different years)

Property Characteristics: farm characteristics

Farm Farm name: Finca La Primaver Spring Manor

Farmer Farm owner: Arnulfo

Region producing area: Hamlet of Nueva Zelanda, San Augustin Huila

Country countries: Colombia Colombia

Farm Size Farm area: 2.8Hectares ha

Altitude altitude: 1840 m

Certification certification: None none

Coffee Characteristics: coffee characteristics

Variety variety: Caturra Kaddura

Processing System treatment: Fully washed and sun dried washing and drying in the grain drying field

Flowering period flowering period: September-October September to October

Harvest period harvest time: March-July March to July

Appearance appearance: 16Murray 17 items

Grade level: Farm Specific MicroLot

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: almonds, longan tea, dried longan, chocolate, caramel, peaches, nectar, milk sugar, raisins, tangerine peel, figs

Sour: grapefruit, lime, plum, a little tannin

The complexity of complex is similar to that of other: Jasmine, clean fruit, special floral taste, sweet brownies

Overall style attributes: dark flowers, dried fruit aroma, sweet or good nuts

Cup test date: 2013.07.12

Dry aroma: 9

Wet aroma: 9

Clean: 9

Sweetness: 8

Acid quality: 10

Taste: 8

Flavor: 9

Yu Yun: 9

Balance: 9

Overall: 9

Cup test score: 89

Overall comments: we are really excited to drink the future of Nalanjos! It looks very promising and we should bring more top competition coffee throughout the year.

English product name

Colombia Huila Finca Primavera

The country

Colombia

Producing area

Ulla (Huila)

Producer

Hope Manor

Treatment method

Washing treatment

Variety

Kaddura (Caturra)

Altitude

1840 meters

Introduction:

The owner of the manor Arnulfo Leguizamp

Is the son of a coffee farmer born in Teruel, Huila province.

The study of mechanical activities in youth

Also engaged in a lot of urban environmental work.

Then I decided to devote myself to the coffee business.

More than 20 years ago, it was to learn about the archaeological park.

Mysterious statue travels to San Agustin

But the climate, the kind people and

The land resources made him fall in love with this place deeply.

This is where he met his wife Aura Rita Bolanos.

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The coffee farm starts with a hectare of land owned by Aura Rita Bolanos

Then bought more than 3 hectares of land.

Slowly expand coffee cultivation and name the manor "Primavera"

The Spanish word means spring.

The estate is located in the village of El Tabor in San Agustin.

Arnulfo as a member of the Los Naranjos organization

He is quite proud of himself as a farmer.

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The main variety planted in the manor is Caturra.

It is also gradually integrated into Castillo coffee.

Arnulfo has been certified for rainforest conservation for four years.

He is committed to the conservation of natural water sources and bird conservation.

Through waste recovery and non-use of chemical products

Continue to pay attention to environmental protection.

This belief principle is for his children and grandchildren.

He hopes that his land will not be polluted.

So that the cherished family can always live in a healthy environment.

The principle of coffee production is based on quality.

"I do these things with love and dedication," he said.

And supported by my wife and children.

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The advantage of where my farm is located is a secret.

But to put it bluntly, it is mainly high altitude and suitable climate.

And each link is carried out with the attention and requirements to the flavor quality.

A very important point.

We only pick fully ripe coffee cherries.

And insist on appropriate and immediate handling.

Such as washing coffee fruit with clean water.

In a system called "Casa Elda", it is ventilated and dried in the sun.

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Arnulfo also raised his son in Los Naranjos.

To learn cup testing skills in the cup testing laboratory

Lay the foundation for the succession of the career. For a new generation of coffee farmers

It is hoped that with miniature batches of coffee that can be traced back to production information

So that the fruits of their hard work can be shown to the world through excellent cup flavor.

The practice of purchasing batches of excellent flavor coffee at a premium

It also encourages coffee farmers to improve the quality of output to a considerable extent.

Spring Manor in the 2011 Columbia COE Competition

Win the honor of the champion manor with a high rating of 94 points

This product belongs to non-competitive bidding batch, and its performance is also excellent.

Flavor:

Floral lime honey plum tropical fruit sweet almond cocoa taste balanced and mellow

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The following taste is based on personal baking methods

The feeling after tasting is for reference only.

Each coffee bean has different characteristics.

Everyone's taste is not necessarily what they like.

You can consider trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.