Introduction to the roasting of SHB coffee beans certified by the rainforest alliance of the Colombian Kaishalu coffee association

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Colombian coffee is widely sold and used in the coffee market is the third largest producer of coffee in the world, the most important is Colombian coffee sweet taste is very easy to brew successful coffee beans, in every family is with dessert cake very popular afternoon tea, with Colombian coffee can also enjoy the mellow atmosphere of coffee Whether it is pure black coffee or Columbia coffee with a variety of formula coffee is a good choice.

In recent years, Colombian coffee has long moved away from the impression that it can only be used as a base coffee because of the incentive of coffee competition to increase farmers' income. Before the coffee competition, the grading of coffee was judged by the size of beans. In fact, this grading only represents that the size of coffee beans has nothing to do with their quality. "bigger beans are better." this is an outdated grading system. On the contrary, the coffee produced by farms or cooperatives with small yields and small farming areas that grow naturally without the application of chemical fertilizers and pesticides is the mainstream of Colombian coffee today.

The Kachalu Coffee Association of Colombia is located in the virgin forest of the Santander Mountains in the northeast of the Pacific Ocean. It was founded in 2002 by 14 coffee families. In addition to producing better quality coffee, it is also responsible for preserving the original coffee tree species and maintaining the ecological environment of the primeval forest, so that the animal and plant habitats are not artificially destroyed so that animals and organisms can feel at ease. Coffee is grown in the primeval forest at an altitude of 4200ml 5500 feet. Fertile soil, humid climate, great temperature change and good shading environment in the primeval forest are all the best conditions for coffee growth. Kachalu coffee beans are certified by the U.S. Department of Agriculture (U.S.I) and the Rainforest Alliance (R.A.S). The harvest time is from October to December of the year. The proportion of defective beans screened by hand for Colombian Kachalu coffee beans is about 5%, the weight loss ratio of roasted to city coffee beans is 14%, and the proportion of empty shell beans to bad beans is 4%. There is something in common with fine Colombian coffee, raw bean particles are round, hard and emerald green, colliding with each other to produce a crisp and sonorous sound. The round and mellow taste and the sweetness of chocolate have always made a good impression on Colombian coffee.

Kachalu coffee beans are mostly trees of Kaddura and Tibica. They are high mountain beans (S.H.B) located at high altitude. they will increase the temperature at the end of steaming and then heat up faster to enter the first explosion to retain a little more aroma and raspberry acid. After the first explosion is completely over, the second explosion will allow the nut aroma to be completely released.

Shallow baking City (fragrance): the aroma of nutty peanuts is clean and clear, it has the sweetness of lychee and peach after cooking, the acid with berries is not cooled directly before it slowly develops, and the finish rhyme has the sweetness of sugar cane.

Heavy roasting (general C): the aroma of nutty hazelnut chocolate, the smooth taste of honey is very soft and not particularly full-bodied, this baking degree has a special acid in Colombian coffee, sweet malic acid is very delicate and weak, when the temperature is colder, the overall blueberry aroma and sucrose are more round and sweet.

Because of the shade of large trees and the slow growth of naturally grown coffee beans, coffee beans can grow hard, so Colombian Kachalu coffee can be roasted until 45 seconds after the second explosion without causing bitterness, which has a strong chocolate taste and a strong caramel aroma. Brewing espresso with fresh milk to make a latte or cappuccino is a good choice.