What are the flavor characteristics of Colombian coffee Tolima? What is the flavor of different baking?

What is the flavor of Colombian coffee Tolima coffee? What is the flavor of different baking degrees?

Colombian coffee is widely sold among many producing countries and ranks third in the world (first is Brazilian coffee? The second is Vietnamese coffee), the most important factor is that the active volcanic activity has created the most fertile soil in the world, growing coffee beans that are sweet, rich, very pleasant and easy to brew successfully. Colombian coffee can also enjoy a mellow atmosphere at home without going to a cafe, whether it is simple black coffee or Colombian coffee formula coffee is a good choice. Most of the coffee from the well-known international coffee chain comes from Colombia.

In recent years, due to the increase in farmers' income due to coffee competitions, Colombian coffee has broken away from the old impression that it can only be used as a base coffee. Before that, Colombian coffee has been regarded as a commercial big big bean or a base formula bean fresh to become a boutique coffee alone. The quality of coffee is judged by the size of beans. In fact, this classification only represents that the size and quality of coffee beans have nothing to do with this is an outdated grading system. Instead, it is grown in high-altitude pristine rainforests, grown naturally without fertilizers and pesticides, farms or cooperatives that are good Colombian coffee, which usually produce very little coffee with strong, hard beans and smaller turquoise beans.

In 2010, the Acedga cooperative in the Tolima producing area south of Bogota, Colombia, was mostly coffee beans from the Kaddura tree species, with about 17018 mesh of particles. After more than 10 years of research and development, water consumption in Colombia has been reduced by 95% and pollution by 90% (the same as that of women's cooperatives). Not only maintain the ecology of nature, but also make coffee beans a little more changes to increase the sense of hierarchy. Fewer defective beans are screened by hand and less coffee is clipped by the peeling machine (Brog has a photo), which means that the baking curve is steeper and retains more floral aromas and less wood mildew.

Shallow roasting City (fragrance): because there are fewer defective beans in coffee, it is hoped that the acidity of Essex coffee is stronger and brighter and cleaner at this stage of shallow roasting. The dry aroma after grinding beans has the grain aroma of rice and rice bran, the wet fragrance after cooking exudes the acidity of apple, kumquat and lemon, the taste is clean and lively, and all kinds of flavors are well balanced, with blueberry aromas in the finish.

Re-baking (general C): the aroma of dried longan, the sweetness of caramel chocolate cookies, the taste of smooth fruit acidity changes to sweet in a flash, the taste is mainly sweet rather than mellow coffee, and the finish is the aroma of nutty almonds.

Colombian coffee can be presented in two flavors when it is rebaked.

1. For example, maple syrup is smooth and sweet.

two。 In order to be rich like caramel macchiato, you can outline the style you want to achieve before baking.