Evaluation of raw beans Columbia cabin manor washing Kaddura coffee Kaddura coffee roasting

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Colombian cabin manor washed Kaddura coffee

Colombia Huila Finca La Caba ñ a Washed Caturra

In recent years, there are more and more miniature raw bean merchants specializing in specific countries, except for the boutique coffee countries Brazil, Panama, Costa Rica, Ethiopia, Guatemala and Indonesia. Gradually, specializing in Colombia, East Timor, India, Thailand, Myanmar. Also appear in the market one after another. Although this type of raw bean merchants do not have as many items as large raw bean merchants, they also have a closer relationship with producers and will really fly to the producing area to see the manor and test the beans. Perhaps the price of this type of raw bean merchants is no more beautiful than soybeans, and it is relatively difficult to step on thunder.

This time the beans are imported by C Company, which specializes in Colombian raw beans. According to the raw bean merchant's flavor description, this washed coffee has the scent of jasmine, chocolate, caramel, proper acidity and texture, and the variety is Caturra. According to the Columbia Caturra vs Castillo experiment presented by Michael Sheridan at the annual meeting of SCAA the year before last. Cup test 32 Caturra coffee, the most common flavor is described as moderate acidity and texture, chocolate, caramel sweet. Aromas of herbs, citrus and cherries. The cup score fell at about 82-85.

For this baking quantity of 500g, take 100g sample to estimate the defect ratio. Raw beans are full of water content, strong texture and fresh turquoise color. Defective beans are about 4 g, mostly chopped beans, sheep's hooves, and some stunted immature seeds. There is no all black, foreign body and mildew. According to the notice of the raw bean merchant, this batch is shipped in small quantities, so we first pick out some defective beans seen in the packaging.

The input temperature is set at 170 degrees, and the temperature recovery point falls at about 99.5 degrees per minute. The heating rate is normal. Because of the high water content, it takes more time to dehydrate. The goal is to glide down the beans when the tail explodes. The baking time is about 9 minutes and 10 seconds, and the bean temperature is 210 degrees. The weight after baking is about 406g.

Brew after 24 hours, 15g coffee ground, dry aroma is a classic Colombian sweet sour taste, apple, cinnamon, nuts, caramel. Rinse 210cc, 92 degrees water extraction about 170cc. Wet spice apple flavor, after the entrance, there is a strong jasmine flavor, between peach and apple flavor, not strong but feeling sour, high sweetness, finish with chocolate flavor. Using 20g powder to extract 50cc espresso, the fragrance of jasmine is not obvious but has a feeling, but because it has just been baked for 24 hours, there is still some dryness. The chocolate sweetness of the tail rhyme is not bad. It will be associated with a Huila EP Senor Ninfa Perdomo Sosa (70%Caturra + 30% castillo) imported by P raw bean merchants last year. The difference lies in the softness and details of the acid.

This is a bean that can be attacked and retreated, which can be made by hand or mixed with beans from other producing areas, but SOE is a little monotonous and crema texture is not meticulous.