Evaluation of a high-quality coffee bean with a combination of sunny summer and 90+Silvia flavor

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Columbia Coffee Cabin Manor Solar treatment

Colombia Huila Finca La Caba ñ a Natural

Sun treatment can often show the rich level and flavor of coffee, so in recent years, some sun products have been gradually developed in the areas traditionally dominated by water washing. Colombia is an example. I went back to listen to the manager of Hope Manor. Although they have won numerous awards for their traditional Colombian washing, they have developed their own tanning treatment for better performance. Although the suntan items of many estates in Central and South America are still in the learning stage and the technology is not yet very skilled, prices have been kept high because of the fame of the manor and the preference of the market.

This time the beans are imported by C Company, a Colombian raw bean manufacturer. According to the flavor description provided by the raw bean merchant, this suntan coffee has the flavor of dried fruit, chocolate and caramel, and the variety is Caturra, Typica. The price is friendlier than Panamanian sun-dried beans and easier to start with than the batches of foreign bean merchants. The planting altitude of 1850m is one of the major characteristics. The density of beans and the brightness of flavor should be better than that of Catuai about 1500m.

For this baking quantity of 500g, take 100g sample to estimate the defect ratio. Open the package, strong aroma of wine, as well as some well-known manor sun products. Defective beans are about 5g, mostly chopped beans. Some sour beans, major defects of overfermentation are not found in the sample, only some peel crumbs.

The incoming bean temperature is set at 170 degrees, and the return temperature point falls at about 96.8 degrees per minute. The heating rate is stable, and there is no common burst condition of sun-dried beans. The goal is to glide under the beans and the temperature under the beans is 210 degrees. The baking time is about 9 minutes 07 seconds. The weight after baking is about 398.6 g.

After 24 hours, cook and grind 15g, the dry aroma has a strong tropical fruit aroma, accompanied by slightly sour sweetness. The water injected into 210cc is extracted with about 160cc, and the steaming wet aroma has aromas of fruit wine and yellow mango. Intense mango aromas on the palate, sweet jam and a hint of cocoa in the finish. The texture is soft and with a little lively acidity. Take 20g to make 50cc espresso, the mango aroma is mixed with floral aroma, the sweetness is good, and the final cocoa finish is complete. Even a little bit of sun Geisha shadow.

The complexity of this coffee is similar to that of 90 + Silvia N 2 L95, but it is not so delicate and the taste spectrum is shorter. But on the whole, it is a delicious bean, and the price is also affordable. Whether you want to drink by yourself, make a cup in the store, or even take part in some small hand competitions, you should do well.