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Variety introduction, baking analysis and cooking suggestions for the winning batch of Coca Zhuoyue Cup in Colombia

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Colombia Best of Cauca Colombian Cauca Zhuoyue Cup production area: Cauca Province Micro-area: Suri Micro-producing area soil: volcanic Clay altitude: 1758 m 2100 m varieties: Kaddura treatment: washing treatment 01? production area profile Suri, Cauca Province

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Colombia Best of Cauca

Colombia Coca Zhuoyu Cup

Producing area: Cauca Province

Micro-area: Suri micro-production area

Soil: volcanic clay

Altitude: 1758 m-2100 m

Variety: Kaddura

Treatment: washing treatment

01? brief introduction of producing areas

Suruiwei producing area of Cauca Province

What is the Coca Zhuoyue Cup?

Bidding events such as the Coca Joyo Cup (Cauca Best Cup) have been held 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.

Coffee cultivation in Cauca Province

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. 80% is mountainous, with parallel mountain systems in the east and middle, part of the Andes, and the central mountain system includes two major volcanoes, Sotara and Petacas. The border province of Cauca, like other southwestern producing areas, has a distinct unimodal distribution (monomodal). The dry season mainly occurs from August to September each year, followed by a concentrated coffee season followed by the following year's concentrated coffee harvest season.

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 local judges selected 30 batches to enter the finals from 500 batches after four rounds of cup tests, and the 30 international judges conducted two rounds of cup tests to compare the top 10.

Introduction of Surui micro-producing area

Local coffee farmers grow coffee along the highlands of these mountains, with diverse climatic production conditions, and because of changes in altitude, a large part of Colombia's coffee industry is produced by small farmers. Surrounded by high mountains, the majestic mountains block the air and water vapor from the Pacific Ocean and trade winds from the south, thus maintaining a stable climate in the producing areas. Near the equator, there is plenty of sunshine. The stable climate and sufficient sunshine provide a guarantee for the stability of coffee quality.

Altitude: 1758 m-2100 m

Harvest: first harvest: October-December

Second harvest period: June to August

Variety: Kaddura

02? treatment method

After full washing, the scaffolding is dried in the sun.

1. Remove the floating beans and pour the coffee beans into a large tank, the immature inferior beans will float to the surface, and the ripe and full fruits will sink to the bottom of the water.

two。 Remove the peel and pulp through the pulp screening machine to remove the exocarp and pulp of the coffee fruit. It leaves pectin, endocarp and silver peel.

3. The purpose of this step of fermentation is to use biological treatment to remove pectin. Put the coffee fruit treated by the pulp screening machine into the fermentation tank for 16 hours and 36 hours, the fermentation bacteria will dissolve the pectin.

4. After washing, after fermentation and removal of pectin, the coffee beans will be washed again because the fermentation bacteria and impurities will remain on the coffee beans. In order to clean up, this step consumes a lot of water.

5. Dry and remove endocarp and silver peel to dry the coffee fruit so that the moisture content is reduced to 1014%. Then use the sheller to remove the remaining endocarp and silver peel, that is, to complete the processing.

03? raw bean analysis

[Colombian Cauca washing method]

Colombia's main variety Cadura is a single-gene variety of Bourbon. Its productivity and disease resistance are better than Bourbon. Moreover, the tree is shorter and easier to harvest. Unfortunately, it has the same problem of fluctuation of productivity every two years as Bourbon. The flavor is comparable to or slightly inferior to bourbon beans. More importantly, it is extremely adaptable. It does not need shade trees. It can also be vibrant under direct sunlight and can adapt to high density cultivation.

Following the fine tradition of Colombia, in order to pursue good disease resistance and higher yield, many coffee producing areas have updated old coffee varieties into new varieties. In Cauca producing areas, the rare Kadura species are mostly, in addition to iron pickup and bourbon ancient species.

04? baking analysis

This coffee has a round raw bean, yellowish green, good evenness and low moisture content. The goal of baking is medium and deep baking, which retains bright acidity on the one hand and displays multi-layered chocolate and nutty aromas on the other.

In the first batch of baking, the lower bean temperature is relatively high, the bean temperature is 200 degrees, and the firepower is also relatively high. In the process of baking, it was found that the elevation of the bean was extremely high and the quality of the bean was very hard. in order to avoid uneven baking caused by the uneven size of raw bean particles, the baking technique of lengthening dehydration, gradually lowering fire and climbing steadily was adopted. the firepower was adjusted before the beans entered the yellowing point, the dehydration was finished, and the burns of the bean surface were avoided, and the oven was chosen to come out in 2 minutes and 50 seconds after the end of the first explosion to prolong the caramelization reaction time. Retain more nutty and nutty aftertaste.

Yangjia 600g semi-straight fire

Enter the pot at 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 30s, keep the throttle unchanged, the temperature return point is 1 "37, keep the firepower, the bean watch turns yellow in 5: 15" seconds, the smell of grass disappears completely, enter the dehydration stage, the firepower is reduced to 140 degrees, and the throttle is adjusted to 4.

8'55 "dehydration completed, firepower reduced to 185 degrees, 9 degrees 39. At 10 ", ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of an explosion point, to 9: 17", adjust the firepower to 90 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not so small as to be free of bursting sound), develop 2: 50 "after an explosion, 199.4 degrees into the pot.

This Colombian Cauca water-washed lime acid is obvious, with sour grape juice, rich floral aroma, high acidity, pleasant sweetness, medium mellowness, and a nutty finish, with a pure, mild, smooth texture and a balanced, lively and varied layered taste.

05? cooking analysis

Recommended cooking method: hand flushing

Degree of grinding: (Japanese little Fuji R440) 3.5