Introduction of Antioquia Coffee Bean varieties in Colombia Excelso EP

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Introduction to Colombian Coffee:

The world's second largest coffee producer after Brazil. Is the leader in the country that produces "Columbia mild". The name of origin has become a well-known name for coffee, such as Medning, Manizarez, Bogota, Almenia and so on. Coffee beans are light green and large-grained, and according to their unique thick flavor, they are very suitable for both pure coffee and mixing. Colombia is the second largest coffee producer in the world, accounting for 12% of the world's total output, second only to Brazil and the largest producer of colombian mild. Colombian coffee trees are planted in the highlands and have a small cultivated area in order to take care of harvesting. The harvested coffee beans are refined with water washing (wet method). Colombian coffee beans are of neat quality and can be called the standard beans among coffee beans. Colombian coffee beans are large in shape, light green, with a special thick flavor, and are widely favored for their rich and unique aroma. The taste is sweet in the acid and low in bitterness, which can lead to multi-level flavor with the different degree of baking. Medium baking gives full play to the sweetness of beans, with mellow acidity and bitterness; deep baking increases bitterness, but the sweetness still doesn't disappear much. Generally speaking, medium-deep roasting will make the taste more personalized, not only as a single drink, but also suitable for mixed coffee.

Coffee beans with different roasting degrees can produce subtle changes in aroma. Generally speaking, the lighter the baking degree, the heavier the acid, with the deepening of the baking degree, the acidity will decrease and the bitterness will increase. The depth of baking should be based on the origin of coffee beans, tree species, taste characteristics, brewing methods to determine the most appropriate baking degree. The baking degree can be divided into three stages: shallow stir-frying, medium stir-frying and deep frying.

Antioquia, Excelso EP of Colombia

Producing country: Colombia

Grade: Excelso EP

Planting area: Antioquia

Brand name: a large number of various

Treatment method: wet treatment

Appearance: 2dcompany300grgamma SCR17-18

Variety: Tina, Tibica

Note: this is a very general "special coffee" product is really very good. With classic Colombian flavor, pleasant bitterness, moderate intensity and balance. Dry aromas with sweet caramel and chocolate aromas. It also has a good taste, with aromas of vanilla, strawberries, watermelons and flowers.

Dry aroma (1-5): 3.5

Wet aroma (1-5): 3.6

Acidity (brightness) (1-10): 8.6

Taste (layered) (1-10): 8.7

Taste (alcohol thickness) (1-5): 3.6

Aftertaste (residue) (1-10): 8.7

Balance (1-5): 0

Basic score (50): 50

Total score (maximum 100): 86.7

Strength / main attributes: slightly strong / fruity, delicate balance between acidity and bitterness.

Recommended baking degree: city+,fullcity

Comparison: classic Colombian boutique coffee

Coffee in Colombia is grown in the Cordillera Mountains, which extends from the north to the south. Most of the coffee in Colombia is very mediocre, but it comes from the Uila volcano region, the Cauca River region and the southern growing areas of Nari ñ o and Tolima provinces. Colombian boutique coffee comes mostly from small family farms, which are excellent in picking and processing. Colombian boutique coffee has a round bean shape, sugary sweetness, and aromas of flowers and tropical fruits.

Colombian coffee has been sold in the United States and Europe for decades and has made Colombian coffee synonymous with "good coffee". But in fact, the quality of Colombian commercial beans is not good, these commercial beans often taste muddy, lack of clean and bright characteristics, the taste has a certain degree of aggression. Because industrial commercial production of chaotic batches and competition tends to reduce the quality of coffee as a delicate plant.

But the quality of Colombian boutique coffee is beyond doubt. The grading system of Colombian coffee has always been criticized. Because the size of beans does not directly determine the quality of coffee. The embarrassment that good Colombian boutique coffee does not have a high rating in the country happens from time to time.

So the most important thing to buy Colombian coffee is not its grade, but its producing area. Many famous Colombian coffee producing areas often adopt the process of interplanting coffee with grapes, which gives Colombian boutique coffee rich fruit aromas.

A major feature of many boutique coffee in Colombia is the growing variety CATTURA, a bourbon mutant with a serious decline in yield as altitude rises, with its own strong citrus aroma and high-quality bourbon sweetness.