Colombia Cauca Superior Cup Tambo Microbatch Coffee Bean Flavor Taste Aroma Description

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Colombia Best of Cauca Regional Select El Tambo

Colombian Cauca province Cauca Zhuoyue Cup Tambo micro batch

Flavor description:

Sweet, juicy black plum and dark berry aromas in front

The middle is like drinking purple grape juice and mulberry juice, sour and sweet.

The feeling beats in the mouth, and the tail rhyme has the sweetness of candied fruit.

Cauca province is one of the well-known boutique coffee producing areas in Colombia.

The western producing area is Na Linglong.

To the east is the province of Vera. 29 administrative regions where coffee is grown and distributed

Between 1758 meters and 2100 Michael above sea level.

Like the boutique coffee producing areas in southern Colombia

The climate, rainy season, volcanic soil and other factors in this area have high homogeneity.

A fixed rainfall cycle (the dry season of August-September is followed by a rich rainy season Rain Water)

Provide favorable fruiting factors for coffee trees.

High intensity sunshine and low rainfall coincide with flowering season (July-August)

At this time, it also leaves the equatorial windless zone, providing favorable flowering conditions for coffee trees.

These factors also contributed to the concentrated harvest in the first quarter of the next year.

Compared to other coffee growing areas in Colombia

What is more variable in climate is the daytime temperature here:

The daily average temperature is as low as 11 degrees, and the average temperature during the day is 18 degrees (4 degrees at night).

This rapid temperature difference between day and night is the help in the growth of Coca Coffee.

Low nocturnal average temperature caused by high altitude slows down the ripening of coffee beans

Improve acid quality and give special sweetness.

Sotara is a small town in the middle of Cauca, while the Sotara volcano belongs to the Andean system.

Provide nutritious soil for the growth of coffee beans.

The coffee planting area in this area is about 911 hectares.

It consists of mountainous areas and three well-known rivers:

The Caueta, Cauca and Magdalena rivers.

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Everyone's taste is not necessarily what they like.

You can consider buying a small amount and 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.

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.

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There's something I need to explain to you.

Coffee beans are agricultural products.

Will vary a little from year to year due to climate change.

If you feel a little different, please forgive me!

Consider other coffee beans next time.

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The greener the appearance of raw beans, the more moisture.

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

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Some coffee beans are emerald green and have more flavor after baking.

Some are whitening and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.

You can try different baking degrees to see which one you prefer.