Baking introduction to the flavor and taste characteristics of Rosa koraiensis treated by Colombian Coca anaerobic fermentation
In the central part of the Valle del Cauca region of Colombia, there are many coffee estates, including Cerro Azul, Las Margaritas, La Esperanze, Potosi and Hawaii, managed by the Luis and Rigoberto Herrera brothers, who are the third generation of the coffee grower family. In 1945, these estates first planted different varieties, including red, yellow bourbon, Kaddura and iron pickup. Rigoberto was involved in the management of a coffee farm in Panama, and it was the year he was there that the estate won the BOP (Panama's best) championship. After that, Rigoberto returned to the family business with Rosa. This Crown Jewel (Crown Jewel) is the work of the Herrera brothers on this basis.
Rigoberto is a very charming person, enthusiastic and knowledgeable about coffee growers. There are about 30, 000 rose summer coffee trees on Cerro Azul Farm. The anaerobic fermentation method they use in the coffee processing process. Depending on the temperature, the fermentation time may last 19-22 hours, followed by drying in a dryer, and the degree of drying needs to be strictly controlled.
A unique flavor of coffee is its inherent acidity, especially Colombian coffee grown at high altitude, which is more prominent, but this feature is not obvious in Rosa varieties. When coffee is roasted to a certain degree, its floral aroma, fruit acid and other regional flavor will be shown.
Plantation Manor: Luis and Rigoberto Herrera, Cerro Azul farm de Granja la Esperanza
Origin: Caicedonia, Valle del Cauca, Colombia
Altitude: 1800-2000m
Treatment: anaerobic fermentation, fermentation time lasts 19-22 hours, and then dried by dryer
Variety: Rose summer
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Coffee shop hand brewing genre-"standard punching method" brewing process and parameter explanation
Professional baristas Please follow the Coffee Workshop (official Wechat account cafe_style). If the cafes I have visited focus on hand brewing, about nine and a half of the ten families use similar or exactly the same brewing methods. If this is introduced in most books related to coffee brewing, it should not be too much for me to call this method of hand brewing "standard brewing".
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Effect of anaerobic fermentation on Coffee Flavor
In the central part of the Valle del Cauca region of Colombia, there are many coffee estates, including Cerro Azul, Las Margaritas, La Esperanze, Potosi and Hawaii, managed by the Luis and Rigoberto Herrera brothers, who are the third generation of the coffee grower family. These estates, in 1945, first introduced different varieties.
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