Colombian Huilan coffee taste description flavor characteristics Colombian coffee bean brand grade price how much

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A cup of hot Colombian coffee can make people who love it realize that the best state of life is rich and quiet. Quiet, because of getting rid of the temptation of external fame and gain; rich, because of having the treasure of the inner spiritual world. What we enjoy is not just a cup of coffee, but also the quiet moment that coffee brings to us.

Columbia Cymbidium SUP

Colombian coffee is famous for its perfect combination of sour, bitter, sweet and mellow taste. This Huilan bean is a perfect interpretation of Colombian coffee beans, with dark chocolate bitter sweet, wonderful and refreshing acidity, not flamboyant or dull, soft and smooth taste, endless aftertaste.

Origin: HUILA

Altitude: 1400-1800 m

Harvest time: mainly 1-4 months

Handling method: Wastillo

[recommended reason] Colombia is the world's largest producer of washable Arabica coffee, which can be picked all the year round, so fresh-flavored coffee is available at any time. This is one of the charms of Colombia. Huilan County is a major coffee producing area in southern Colombia, which is rich in natural resources, and the coffee produced is rich in sour and sweet taste. However, the diversity of Colombian coffee can be felt according to the growing environment and cultivation methods in different regions.

Each kind of coffee has its own strong character, depending on the origin of the variety. The masculine Mantenin has a character similar to that of an iron and steel man; the mellow and fragrant Yega Xuefei is most called the gentle woman's yearning addiction. Columbia Super Coffee, which has always been light-scented, is the most suitable for those who like light sex. At present, there are many kinds of coffee we drink, such as Brazil, Costa Rica, Ethiopia and Colombia, although these coffees are directly named after the country.

But in fact, in every country where coffee is grown, there are many coffee producing areas and coffee varieties, and there are famous coffee cultivation areas and coffee estates in the producing areas, so the names of various areas and estates become coffee brand names and circulate. For example, there are famous producing areas in Ethiopia, such as Yegasuefei, Sidamo, Harald and so on. On the other hand, the coffee produced in the Narinho (Na Linglong) producing area of Colombia is named "Columbia Na Linglong" because it is produced by Na Linglong.

So this time, what I want to share with you is a cup of coffee also from the famous producing areas of Colombia. It is Huilan Coffee from the producing area of Colombia huila, Colombia. Some bean merchants translate into "Huilan" or "Uila" or "Wula", which are actually transliterations of Huila.

Because Huilan area belongs to the mountain terrain and coffee is planted on the slopes of the canyon, 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, but also keeps the mountain breeze cool without high temperature, and Rain Water is also relatively abundant, which can be said to be a unique place for coffee cultivation.

In addition, Colombian coffee workers go up the mountain to pick coffee beans (also known as coffee cherries) by hand, so they can pick carefully and 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.

Therefore, Huilan planting has a full taste, heavy texture. Huilan Coffee, which has aromas of nuts, chocolate and caramel, and supple and pleasant acidity, is recognized as a boutique coffee. It not only has unique high-quality geographical conditions, but also contributes to the manual selection of Arabica seeds.

Next, I would like to share with you the process of brewing Huilan. Beans are the deep-roasted Huilan of Brother Bird, and the utensils are Harrio V01. I chose the ratio of powder to water at 1:12 (that is, 25g coffee powder to extract 300ml's coffee liquid). Using the first fast then slow hand way, seemingly random, but in fact according to the bean baking degree, follow the coffee powder good substance release fast and more, choose the priority extraction, and then decrease the speed, reduce the defective flavor release. Then this time the flavor is: nutty, chocolate, full taste, caramel sweet, supple pleasant fruit acid with the flavor of red wine. Finally, I hope that such delicious coffee can be tasted by more enthusiasts. Thank you for reading.