Flavor characteristics of Colombian coffee beans taste story description of hand-pulping parameters of rose valley coffee beans

Whenever guests ask Colombian coffee which is good and special, Front Street will recommend the more popular Colombian Rose Valley and San Jose.

Colombian Rose Valley Coffee Bean is an exploding coffee bean with peach, strawberry and rose flavor. When choosing beans in Qianjie, he fell in love with it in the vast expanse of Colombian coffee beans. Its flavor memory point is very obvious, but also very suitable for the broad audience.

The San Jose Manor of Front Street Coffee is Castillo Coffee, Colombia, which is currently the largest variety of coffee beans grown in Colombia. The Columbia San Jose Manor Coffee on the front street has obvious rum fermented aromas, the entrance is rich in tropical fruit flavor, the middle section is wine heart chocolate, with maple syrup sweetness throughout.

In this article, Qianjie Coffee will show you about these two Colombian coffees.

Colombia

Colombia is located in the northwest of the South American continent, bordering Central America and Panama. Located in the tropics, the climate varies from topography to topography, with rich volcanic soil, annual rainfall of 2000 to 3000mm, mild climate, humid air, and diverse climate that makes Colombian coffee harvest all year round. The southern part of the eastern plain and the Pacific coast have a tropical rain forest climate, the mountains with an elevation of 1000-2000 meters have a subtropical climate, and the northwest has a savanna climate. Average annual temperature: 15.8-20.5 degrees Celsius. The average temperature in the coffee area will vary between 18 ℃ and 22.5 ℃.

Colombian coffee flavor

Qianjie believes that Colombian coffee beans have a balanced flavor, strong acidity, unique flavor characteristics, relatively full consistency, sometimes with a touch of red wine flavor and admirable fruit flavor.

Rose valley coffee beans

The Rose Valley on the front street comes from the Tree Manor in the Santander region of Colombia. Santander is located in northern Colombia, west of Magdalenaho, planting about 1400-1600 meters above sea level, covering an area of 30537 square kilometers. Santander, a very important but rarely mentioned province in Santander, is actually the first province in Colombia to start growing coffee and now accounts for about 5% of Colombia's coffee production. 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.

This coffee bean also uses the housekeeping skill of Dashu Manor-anaerobic double enzyme washing, which is based on anaerobic washing with special enzymes for secondary anaerobic fermentation. After the coffee fruit is removed from the anaerobic environment, the peel and pulp of the coffee fruit is removed by the machine, and the coffee beans with pectin are put into an anaerobic environment in a plastic bag or other sealed container for another anaerobic fermentation. The treatment method which has experienced the above two anaerobic fermentation is called double anaerobic fermentation.

Fine rum washed with water

There is a story about the treatment of San Jose coffee beans. Legend has it that San Jose Manor has been keen to find a way to change coffee. One day, while accompanying her husband (engaged in rum barrel manufacturing and rum brewing) loading rum distillates into fermentation, it occurred to her that if raw coffee beans were fermented in oak barrels, wouldn't it make them taste different? So in 2013, the San Jose estate tried to ferment at different times with Colombian oak barrels of different years, and finally found the ideal flavor in the 2019 batch, producing a delicate barrel of fermented coffee different from traditional bean washing.

Brewing parameters of Columbia coffee in front street

Water temperature: 91 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: fine sugar thickness (Chinese standard No. 20 screen pass rate 80%)

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, then 95 grams (about 125 grams shown by the electronic scale) is injected, and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams (about 225 grams shown by the electronic scale) are injected in about 1 minute and 35 seconds. The drip filtration is completed in about 2 minutes, remove the filter cup and complete the extraction.

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