Explore how the origin of Colombian Coca Coffee affects the flavor change and manual data recommendation.

To explore how the origin of Colombian Coca Coffee affects the change of flavor.

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.

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.

This batch comes from Columbia Zhuoyue Cup special batch variety: caturra, treatment: full water washing, sun drying

The planting environment of the Kao card producing area

Colombia-Cauca is from Cauca province.

Cauca province, located in southern Colombia, near the equator, the tall Andes block the warm and humid air from the Pacific Ocean, rich rainfall and stable climate all the year round. at the same time, the area is volcanic topography, the soil is mainly volcanic soil, extremely fertile, a single rainy season every year, with October to December as the rainy season. Altitude: 1700-2100 m harvest season: March-June in main season; November-December in secondary season: 21% Tibica (typica); 64% Kaddura (caturra); 15% Castiyou (castillo)

Country: Colombia

Grade: excellent Cup

Producing area: Cauca Province

Baking degree: medium baking

Treatment: washing

Variety: Kaddura

Batches: selected microbatches

Flavor: nuts, dark chocolate, caramel

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 degree water temperature, 30g water injection for the first time, steaming for 30 seconds, water injection to 105g water cut off, waiting for powder bed water to drop to 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.

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, pleasant sweetness, medium mellow, pure, mild and well-balanced taste.