Suggestion and flavor description of how to drink Donald coffee beans in Yahuilan, Colombia

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Basic knowledge and flavor description of Colombian coffee

Hand on Donald of Colombia. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00

Donald Kaddura species from Vera, Colombia

Colombia Huila Donaldo Rivas Caturra

Variety: Caturra

Bake with a shallow baking degree:

Producing area St. Augustine, Villa Province, Colombia

Variety: Caturra

Altitude: 1900 m

Treatment: washing treatment:

Flavor: dry aromas with citrus and caramel aromas. When you sip, you can feel the fresh aromas of citrus fruits such as lemon, orange peel, grapefruit and orange, with the sour and sweet feeling of lime and citrus juice, obvious green tea tonality and meticulous coffee blossom flavor in the middle. The acidity changes to soft malic acid, and the overall flavor is round and well-balanced.

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

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

Contrary to the general impression that a large amount of Colombian coffee is balanced and smooth, the fine Goran products produced by many small farmers in micro batches are actually very characteristic of the flavor of the producing area.

In recent years, with the emphasis on coffee quality and the demand for fine coffee in the international market, the original bean-size grading system has been gradually abandoned to micro-batches provided by small farmers in micro-production areas. dozens of small farmers provide their unit harvest into a micro batch for sale, and they also have the opportunity to directly select many high-quality small farmer coffee through batch-by-batch cup testing. (Micro-regional selections)

In 1998, Colombia established the National Coffee Management Association, which is responsible for regulating quality and creating the Colombian coffee trademark in order to improve coffee quality and certification in its producing areas.

The chapter is composed of mule and Columbia Mountain, which meets the certification standard, that is, it can be sold as a sign of quality and production area.

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