Introduction to the standard procedure for screening raw beans of San Agustin coffee in St. Augustine, Colombia

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St. Augustine is located in the Vera producing area in southwestern Colombia. on the canyon slope formed by the western seaside mountains and the eastern mountains, St. Augustine is one of the well-known boutique coffee producing areas in Colombia, as well as the southernmost part of the boutique coffee growing area with higher latitudes. Compared with other regions, Vera producing area has rain all the year round and the climate and temperature are suitable. Such planting conditions provide the region with high-quality coffee beans that can even be planted to more than two thousand meters. Vilado is mainly small farmers, and the coffee is washed.

Ulla province is located in the southern part of the Central Mountains in southern Colombia, the country's most famous boutique coffee producing area.

This area is a hilly land surrounded by mountains, planted more than 1500 meters above sea level, where the most important rivers in Colombia meet, bringing abundant water resources and moisture.

Unlike other high-yield coffee producing areas in Colombia, St. Augustine's coffee estates are mostly small farmers with exquisite work, adhering to the cultivation of traditional Tibica seeds and dedicated to producing boutique coffee with unique flavor and high quality, and many farmers who have won prizes in Colombia's COE (Cup of Excellence) Competition are located in this district.

The products produced by CONDOR, a well-known processing factory certified by Columbia Coffee Bureau, must meet a series of rigorous standard procedures for export marketing under the brand of St. Augustine (San agustin):

First, a small farm with an area of less than 6 acres buys only the best 5 bags of raw beans with shells every year.

Second, raw beans are only picked from ripe coffee fruits, first washed and fermented, and then dried in the sun in the inner courtyard or platform of the farm with shacks designed with sliding scaffolding (which can cover raw beans at night or when the humidity is high, such as rain).

Third, concentrate the processed raw beans with shells to the Kangduo treatment plant for further refining and control:

1. The first cup test is conducted by the cooperative manager to eliminate the batches that do not match the quality.

two。 After shelling, a vibrating screening machine is used to classify the beans according to their size, density and specific gravity.

3. Use the photoelectric screening machine (electronic sorter) to remove the defective beans.

4. The personnel sit in front of the slow conveying platform to screen the shortcoming beans and sundries in front of them.

5. Finally, the QC will conduct a random cup test (one bag for every ten bags) before qualified batches can be exported in the name of St. Augustine.

Country: Colombia

Producing area: San Agustin,southern Huila, South of St. Augustine-Ulla Province

Variety: traditional typica

Size and series: 17 items, special grade

Treatment: washing and natural sun exposure

Harvest: January 2004

Dry aroma: sweet herb, fermented tea, malt aroma

Wet fragrance: herbal fragrance, oolong tea fragrance, cream sweetness, caramel sweetness (back)

Sipping: body is sticky, heavy in tea, astringent, sweet in black sugar, mixed with fruit acid and tea, and sweet in caramel. it is a complex and rich high-grade bean.