Columbia Colombia coffee bean roasting record selection and classification of the main producing areas detailed introduction

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When coming to the Qianjie Cafe, when the barista recommends coffee beans, he will not only recommend coffee beans according to guests' preferences, but also depending on the mood and seasonal changes of guests. In the hot summer, Qianjie baristas will recommend Ethiopia Yega Xuefei washed coffee beans, whether ice or hot, this coffee will always bring a refreshing feeling to everyone. When autumn is dry, Qianjie baristas will recommend Costa Rican raisin honey-treated coffee beans, such as the rose summer mix of Miraju Manor, the sweetness of preserved fruit and the fermented aroma and obvious sweetness of the treatment, giving people a moisturizing feeling. In the cold winter, the baristas in front street will recommend some coffee beans with Christmas flavor from Costa Rican Monster Manor, which are full of cinnamon gingerbread aroma and warm hearts. While a hundred flowers blossom in spring, Qianjie baristas will recommend Colombian cherry coffee beans, which have the aroma of chamomile and cherry blossoms. It is refreshing to have a cup of mint tea after cooking. In front of this article, let's talk about this cherry coffee bean from a Colombian Paradise Manor.

Front Street Coffee-Columbia Cherry Blossom Coffee beans

Producing area: Colombian cauca

Altitude: 2050m

Variety: Castillo

Treatment: double anaerobic washing

A brief understanding of the flavor characteristics of Colombian coffee producing areas

Colombia's main traditional producing areas are concentrated in the East and Central Cottrella Mountains, as well as Huilan, Cauca and Nalong in the south.

Medellin Medellin: located in northern Colombia, it is rich in taste, moderate in acidity and intriguing in high sweetness. Medellin exported by the FNC Association will be more uniform and clean than the regular Medellin.

Santander, Santander province: located in northern Colombia, west of Magdalenaho, planting altitude of about 1400-1600m, covering an area of 30537 square kilometers. Qianjie coffee has passed the cup test, and the coffee beans in this area are famous for their strong taste, long aftertaste and unique vegetation and fresh flavor.

Huilan Huila: located in the southwest of Colombia, it is one of the major coffee growing areas, accounting for 12% of the total coffee production in Colombia. Qianjie coffee has passed the cup test, and the coffee in Huilan area has a strong flavor of nuts, chocolate and caramel.

Cauca, province of Cauca: located in the southwest of Colombia, accounting for 8% of Colombia's total coffee production. It is a certified coffee producing area in Colombia, with an average elevation of 1758 meters above sea level and a maximum elevation of 2100 meters. The temperature difference between day and night is an important factor in high-quality coffee. The low temperature at night and the relatively higher altitude slow down the growth rhythm of coffee, so that coffee beans can more fully absorb the nutrients of coffee fruits. Qianjie believes that it is precisely because this high-altitude planting environment has contributed to the better acidity and special sweetness of Coca-Cola.

Na Linglong Narino: located in the southwestern part of Colombia, accounting for 3% of Colombia's total production. Na Linglong has the natural conditions for producing high-quality coffee, close to the equator, about 1 degree north latitude, and plenty of light throughout the year. More than 1600 meters above sea level, volcanic soil provides rich nutrients for the growth of coffee. The coffee in this area has a round and delicate flavor, with a hint of sweetness and cocoa, with a rich aroma of walnut.

Colombian coffee grading system (graded by particle size)

The cherry blossom coffee beans introduced in this article come from Paradise Manor in Cauca, Colombia. Next, let's talk to you about how Qianjie bakes, cups, and cooks this cherry coffee bean.

Paradise Manor

The Paradise Manor is located in Cauca, Colombia, with an average elevation of 1700 meters and the highest peak of 2100 meters. The area is mostly mountainous, and the central mountain system includes two volcanoes. Except for the dry season from August to September each year, Rain Water is rich in the rest of the year. The weather environment is very suitable for coffee cultivation. Paradise Manor is a coffee farm that Mr. Diego Samuel started in 2008, initially as a small family farm of 2.5 hectares, and the owner invests the annual surplus in coffee agriculture and continues to delve into how the boutique flavor can be better produced.

In 2015, he took part in the local regional competition for the first time and won the first place. After becoming famous in World War I, he was recognized by the industry and gave him more motivation in promoting the cultivation of boutique coffee. In the November COE auction, Paradise Manor's double fermentation process won the 10th place, but it was the highest annual bid, the highest in the history of Colombia.

Double anaerobic washing treatment

Anaerobic fermentation is actually a way of fermentation in a low-oxygen or anaerobic environment, usually using a pressure-resistant stainless steel tank, which can be controlled by controlling the temperature, time, PH value and the data you need to control the fermentation.

The Columbia Paradise Manor coffee beans from the front street use a double anaerobic washing method, in which, after two times of anaerobic fermentation, the coffee beans are removed from the anaerobic environment, washed, washed and then sun-dried, reducing the moisture content to about 11%. The coffee has a unique process of wet treatment and dry treatment. First, the fresh coffee fruit is treated by anaerobic fermentation, and then the coffee without pulp is treated by secondary anaerobic fermentation. After the fermentation treatment, the coffee will be dried for a long time with a self-developed machine, and a large number of data collection will be retained in the whole process to facilitate the replication and promotion of planting and post-processing methods.

Qianjie Coffee Baking record

Yangjia 800N, bean dosage: 480g. The furnace temperature is 165C ℃, the throttle opening is 3, the firepower is 120mm, the temperature recovery point is 1mm 39 °C, the fire throttle is 4 when the furnace temperature is 115oC, and when the furnace temperature is 152.9 °C.

When the bean turns yellow, the smell of grass disappears completely, and enters the dehydration stage. At 8: 39, the bean surface appears ugly wrinkles and black markings, and the smell of toast obviously changes to coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to hear the sound of the explosion point clearly, start to explode at 10 minutes, open the throttle completely, and reduce the firepower to 50 at 178℃. After an explosion, the development of 30 ", 193 ℃ into the pot."

Coffee cup test report on Qianjie

Qianjie coffee will be tested 8 hours after each round of beans, using the 200ml standard cup test bowl, using the No. 20 standard sieve pass rate of 70% Mel 75% grinding degree, powder content 11.1g. The water quality TDS is 120ppm and the water temperature is 94 degrees Celsius. First grind and smell the dried incense, then fill the bowl with water. Confirm the wet incense, break the residue and pick up the residue after 4 minutes to taste the flavor.

Dried incense: basil, chamomile

Damp incense: moxa grass, strawberry

Flavor: strawberry jam, basil, chamomile, mint tea, wormwood

Experience of brewing coffee in Qianjie

Qianjie uses the form of hand-brewed coffee, and 15g coffee powder is also used for brewing. The ratio of cooking powder to water is 1:15. The degree of grinding is recommended to use fine grinding, and the pass rate of No. 20 standard sieve is 78%. The water temperature is 90-91 ℃.

Three-stage cooking in front of the street. First preheat the filter cup and the sharing pot. Pour in 15 grams of coffee powder and gently pat to make the coffee powder surface smooth. Start the first stage of water injection and inject 30 grams of water into the circle for 30 seconds. Ideally, the coffee powder is evenly watered and bulged with a small "coffee burger". The second stage is injected 30 seconds later, the height of the water column is 3-5cm, and the center is injected 95 grams of water around the concentric circle. The total amount of water injection is 125g. Observe that the coffee liquid level should be all golden coffee foam. When the powder bed is about to be exposed, start the last stage of water injection, this section of water injection 100 grams, slowly draw a circle around the concentric circle, the flow is consistent. When all the coffee liquid from the filter cup flows into the next pot, remove the filter cup and end the extraction. The total duration is 2 minutes 08 seconds.

Paradise Manor Cherry Blossom Coffee Bean flavor: wet fragrance can ask about the sweetness of strawberry jam and the aroma of chamomile and cherry blossoms. Sweet and sour strawberry in the mouth, aromas of basil and wormwood, and mint tea finish.

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