Flavor characteristics of Colombian Arabica coffee beans how to brew Colombian coffee beans by hand tastes good

Colombia has natural and unique terroir conditions, and the coffee grown has a full taste, nutty, dark chocolate aroma and soft pleasant fruit acid, which has always been popular with the public. High-quality Colombia coffee is often used in Italian coffee recipes for its mellow flavor and clean taste. Three of the four Italian blend beans launched by Front Street contain Colombia coffee beans. In this article, we discuss the factors that influence the flavor characteristics of Colombia coffee.

Colombia is the world's third largest coffee producer and exporter and the world's largest exporter of Arabica coffee beans. Colombia borders Brazil, the largest coffee producer, and Panama to the northwest. Colombia's coffee production area is mainly distributed in the Andes Mountains arranged in three "rivers". These mountains run north-south. Coffee is planted at an altitude of 800~2300 meters along these mountains. The unique micro-climate, combined with the essence of mineral-rich volcanic ash soil, moderate sunshine, rainfall and cloud shade, is suitable for high-quality Arabica coffee cultivation. The diversity of climate in the mountains makes it harvest season all year round, and different types of coffee ripen at different times, so we can see busy figures picking in the woods in all seasons.

Colombia has abundant water resources, most coffee is washed, and family-based farms are equipped with special green bean processors (Ecomill or Eco-Pulper). The harvested coffee fruit is poured into it, not only to remove the peel pulp, but also to remove most of the pectin with only a very small amount of water. The remaining small amount of pectin will enter a small pool or container, which may be a tile pool. It will be fermented overnight to loosen the residual pectin. The next day, it will be washed away with clean water. Finally, it will be spread out in the sun to dry to the target moisture content.

Now that there are many new Colombia coffees on the market, which present more tangible flavors, Front Street believes that to understand a coffee origin, you should start by tasting the flavor of the coffee itself, which uses natural processing: washing and sun. The washing step greatly reduces the defect rate of the coffee beans, retains the flavor of the beans themselves, and presents a higher cleanliness. The Colombia ration beans launched by Front Street are washed and picked from the famous local Whelan producing area. Qianjie's ration bean series is launched in the form of 100g small package, covering Brazil, Colombia, Ethiopia, Costa Rica, Indonesia, Yunnan, Guatemala and other 7 classic producing areas. Friends who have just entered the coffee industry can taste and recognize the flavor of each classic producing area, so as to determine their favorite type.

Huila, located in the south, is a very popular boutique producing area in recent years and is a certified producing area for Colombia coffee origin. Plantations here range from 1,700 to 2,100 meters above sea level, surrounded by a variety of hilly lands where the Colombia River converges, providing sufficient water for coffee tree growth. In addition to the equator and surrounded by mountains, coffee is not affected by the humid air of the Pacific Ocean and the trade winds blowing from the south, so the climate in this area is very stable all year round. In addition, there is a famous volcanic soil here. Front Street chose washed Whelan coffee as the facade representative of Colombia, using medium and deep roasting to restore the classic Colombia mellow taste.

The flavor description of each coffee in Front Street is based on fresh roasted beans. If the coffee beans are stored for more than a month, the aroma is likely to have been lost, and it is difficult to restore it during brewing. Front Street also understands the importance of freshness, so it will ensure that only freshly roasted coffee beans within 5 days are shipped, so that everyone can enjoy the most complete taste period when they receive it.

Front Street will prefer KONO filter cups when brewing full-bodied bitter coffee beans. The so-called bitter notes are medium and deep roast coffee with flavors such as nuts, dark chocolate, caramel and hazelnut. KONO filter cup shape observed, only the lower part of the ribs in the filter cup, the upper part of the filter cup are smooth curved surface, so that when we wet the filter cup, can closely fit with the filter paper, coffee extraction exhaust is limited, so hot water in the filter cup residence time increases, coffee extraction rate increases, concentration also increases, coffee taste more rich mellow. KONO filter cups are also suitable for full-bodied flavor types of beans such as Indonesian mantinen coffee and Brazilian queen estate coffee.

Front Street will use 15g coffee powder, the selection of powder is usually based on the size of the filter cup design as a reference, and the filter cup of Front Street is suitable for 1-2 people to drink, can be between 15- 20g powder, excessive amount is easy to affect extraction. As for the choice of powder-liquid ratio, 1:15 is the most commonly used, 1:13~1:17 ratio range is OK, front street thinks that everyone tastes different, 1:13 may be too strong for some people, 1:17 will be too weak, so will take the middle value of 1:15.

Considering that the Whelan ration beans are roasted in medium depth, the flavor tends to be nutty, the chocolate is rich and mellow, the deepening of roasting makes the coffee beans more loose in texture and the coffee powder has stronger water absorption, so the medium grinding degree will be selected. In order to avoid excessive extraction of impurities, the front street will reduce the water temperature a little, moderate 90 degrees Celsius water temperature, with staged water injection for extraction.

Brewing parameters: KONO filter cup, 90 ℃ water temperature, 20 standard sieve sieving rate 75% grinding degree, 1:15 powder water ratio, powder amount: 15g, three-stage extraction

Pour the coffee powder into the KONO filter cup, wet the powder bed with twice the amount of water of the coffee powder, form a drum and steam for 30s, then inject small water flow from inside to outside to 125g, and when the powder bed drops to half of the filter cup, continue to inject the same small water flow into the third section to 225g, until all the coffee liquid is filtered and removed from the filter cup, the time is about 2 minutes. Pay attention to the smooth injection of water throughout the process, try not to break up the powder wall, and avoid uneven extraction. Shake the next pot of coffee gently and start tasting it.

This Colombia Whelan Ration Bean has obvious chocolate, nut, caramel and other baking aromas, smooth and sweet, moderate body, clean taste, and the soft acidity of berries can be felt when the temperature decreases.

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