The basic knowledge and Flavor description of the producing area of Cauca in Colombia introduction to the COE of Zhuoyuo Cup in Cauca Province

Introduction to the basic knowledge and Flavor description of Columbia Cauca Cup

Brief introduction of Origin:

Cauca province, Cauca department, the name comes from the Cauca River, Cauca River. Located in southwestern Colombia, it is an important producing area of Colombian boutique coffee together with Narino Department and Huila Department.

Cauca province is a certified coffee producing area in Colombia, with an average elevation of 1758m and a maximum elevation of 2100m. The topography, precipitation, temperature and volcanic soil of the area prepare suitable conditions for the growth of coffee.

The biggest difference in climate between Cauca and other producing areas is probably the relatively large temperature difference, with a daily average temperature of 11 ℃ and a daytime average temperature of 18 ℃. The temperature difference between day and night is an important factor in quality coffee. Low night temperatures and relatively higher elevations slow down the growth of coffee, allowing coffee seeds and beans to more fully absorb the nutrients of coffee fruits, as well as better acidity and commendable special sweetness of Coca Coffee.

The Cauca producing area of Colombia is about 1500-2100 meters above sea level. The changeable mountain terrain and climate, slow coffee production but also created this rich flavor, balanced flavor of Colombian coffee.

The producing area is surrounded by high mountains, which block the airflow and water vapor from the Pacific Ocean and trade winds from the south, thus maintaining a stable climate. Near the equator, there is plenty of sunshine. The stable climate and sufficient sunshine provide a guarantee for the stability of coffee quality.

In accordance with the fine tradition of Colombia, Coca Coffee is picked manually and washed. In addition, in order to pursue good disease resistance and higher yield, many coffee producing areas have updated the old varieties of coffee into new varieties, Cauca is rare to Katula Caturra species, in addition to tin card typica and bourbon Bourbon ancient species.

Cauca is one of the most popular producing areas of the COE Cup, but it is not as well-known as other provinces and regions, so there have been bidding events such as the Cauca Best Cup Cup since 2014, jointly organized by well-known American traders and local exporters and the Coffee Association of Colombia. The first Coca Zhuoyue Cup received about 200 samples in 2014, compared with more than twice the number in 2015. About 500 small farmers will compete for the competition, and the organizers will select the top 30 from more than 500 samples. The top 12 will be selected by the international jury cup, and raw bean sellers and bakers from all over the world will bid on the last day of the event.

Competitions like the Cauca Cup are actually helpful. It not only increases the income of small farmers, but also has the opportunity to improve their living conditions, but also makes them more willing to invest and improve their coffee production to produce higher quality coffee.

Suggestion on brewing parameters of hand-made Colombian Coca Coffee

Hand-washed Colombian Coca Coffee beans. 15g powder, medium fineness grinding (sugar size), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 30 seconds, water injection to 105g water cut off, wait for the water volume of powder bed to reach half, then water injection, slow and uniform water injection until 225g water, finally shake a filter cup to increase extraction, the ratio of water to powder is 1:15, and the extraction time is 2:04.

Columbia Excellence Cup introduction:

The full name of COE is Cup of Excellence, which translates into Outstanding Cup, extraordinary Cup or extraordinary Cup in Chinese. Every year, the organizer ACE (Alliance For Coffee Excellence) picks out thousands of coffees from member States, selects a batch of high-quality coffee through domestic cup test review, and then submits the selected coffee to the top 10 by internationally recognized cup test review, and these 10 lucky coffees will be auctioned online around the world to get a good price. It takes about three weeks from the initial domestic selection to the international cup to the final auction, but it can completely change the life of a coffee farm and put them on the international stage.

At present, the largest number of coffee-producing countries in Central and South America are COE members: Brazil, Guatemala, Nicaragua, El Salvador, Colombia, Costa Rica, Honduras and Mexico. Only Rwanda and Burundi come from Africa. Brazil and Colombia are among the top coffee producing countries in the world, so there are two COE competitions each year.

Although Cauca is one of the most popular producing areas of the COE Cup, it is not as well-known as other provinces and regions, so there have been bidding events such as the Cauca Best Cup Cup since 2014, jointly organized by well-known American traders, local exporters and the Coffee Association of Colombia. The first Coca Zhuoyue Cup received about 200 samples in 2014, compared with more than twice the number in 2015. About 500 small farmers will compete for the competition, and the organizers will select the top 30 from more than 500 samples. The top 12 will be selected by the international jury cup, and raw bean sellers and bakers from all over the world will bid on the last day of the event.

Competitions like the Cauca Cup are actually helpful. It not only increases the income of small farmers, but also has the opportunity to improve their living conditions, but also makes them more willing to invest and improve their coffee production to produce higher quality coffee.

The main taste features of Coca Coffee are reflected in its wonderful acidity and beautiful sweetness, coupled with the typical mild taste of Colombia, which makes the coffee in the area a competitive target for many buyers. High-quality Coca Coffee usually shows rich floral aroma, high acidity and pleasant sweetness. this coffee is well balanced, sour, fragrant, bitter, sweet and mellow.

Full-bodied aroma with a hint of chocolate nut flavor, after cooking, the fragrance is still compelling. The taste is mellow, followed by a hint of chocolate-like bitterness, which turns sweet after an instant. This is followed by ripe acidity, with a bit of tropical fruit flavor, followed by a sweetness on both sides of the upper and lower jaw, quite smooth, medium mellow, pure, mild and well-balanced.