Description of flavor and taste of Colombian coffee beans introduction of Colombian coffee beans

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A few years ago, everyone was looking for a source for the hit Netflix TV series "Drug lords," which was set in Colombia in the 1980s. Times have changed and coca cultivation in Colombia has declined year by year in recent years. However, there are some good things in Colombia. Colombia has the famous "four treasures": emerald, coffee, gold and flowers.

Colombian coffee is also one of the few individual coffees sold in the world under the name of the country. Colombia and Brazil are both the world's top three exporters of coffee beans, accounting for about 15% of global production. Unlike Brazil, which has monotonous landforms, dry climate, low altitude and poor soil, it relies on science and technology, while Colombia has rich landforms, groups of volcanoes, fertile soil and abundant Rain Water, relying on good mountains and good water. Colombian coffee has a clear taste and rich aroma, with a variety of fruit aromas, a convincing sour taste, and then a sweet taste.

Colombian producing area

Colombia is located in the north of South America, bordering Venezuela and Brazil to the east, Ecuador and Peru to the south, the Pacific Ocean to the west, Panama to the northwest and the Caribbean Sea to the north. Most of Colombia is located in 4 °~ 12 °N latitude, which is located in the coffee growing belt.

The coffee-producing areas of Colombia are concentrated in the southern part of the Cordillera Mountain system, which runs through the American continent, the longest folded mountain system in the world, the Andes. The Andes have a mild climate, humid air and suitable rainfall, which provide a good planting environment for coffee trees.

[North]

Although Colombia is famous for its high altitude, the producing area of Bucaramanga in the north of the country is relatively low, about 1000 meters above sea level. The coffee produced in Bucamanca is low-sour, mellow, sweet and tastes close to Manning.

[middle]

MAM is the best known coffee producing area in Colombia: Medellin, Aemenia and Manizales. The "MAM" producing area is a major commercial coffee producing area in Colombia. The region is the largest coffee producing area in Colombia, and its planting conditions are mediocre or the quality of coffee beans is mediocre.

[South]

Colombia's boutique coffee bean producing areas are mainly in the south, with an average elevation of more than 1500 meters, including Santander, Antioquia, Tolima, Huilan, Cauca, Nalinglong and so on. The coffee produced in these places has delicate sour and berry aromas, as well as caramel aromas.

Santander Santander: Santander production area is located in northern Colombia, west of Magdalenaho, planting about 1400 to 1600 meters above sea level, covering an area of 30537 square kilometers. The coffee beans in this area are famous for their strong taste, long aftertaste and unique fresh vegetation flavor.

The Rose Valley on the front street coffee bean list is from Santander.

Front Street Coffee Columbia Rose Valley

Producing area: Santander, Colombia

Farm: big Tree Manor

Altitude: 1700m

Variety: Kaddura

Treatment: anaerobic enzyme washing

Antioquia Antioquia: located in north-central Colombia, coffee production accounts for 18% of the country. Most of the area is alpine terrain belonging to the Andes, but is blown by the warm Caribbean sea breeze.

Tolima:Tolima, a native of Tolima, is "Pijaopeople". Tolima means "covered with snow" in the language of this ancient people. The farms in Tolima are generally slightly larger than those in other southern Colombian producing areas, about 10 to 15 hectares. The cooperative approach is also popular in this producing area, where farmers send their small batches of fresh coffee to the cooperative's processing plant. Some farmers will also choose to deal with it on their own, using their own small-scale treatment facilities to deal with fresh coffee fruits that can also be picked on the same day.

Huilan Huila: Cymbidium is located in the southwest of Colombia, which is one of the main coffee growing areas in Colombia, and accounts for 12% of the total coffee production in Colombia. After cup testing in Qianjie, it was found that the coffee in this area had strong flavors such as nuts, chocolate and caramel. On the bean list in Qianjie, there are two beans from the Cymbidium producing area.

Qianjie Coffee Columbia Flower Moon Night

Producing area: Cymbidium Colombians

Farm: Estorgatin Farm

Altitude: 1800m

Variety: Kaddura

Treatment: anaerobic solarization

Qianjie Coffee Columbia Cymbidium

Producing area: Cymbidium Colombians

Altitude: 1500-1800m

Variety: Kaddura

Treatment: washing

Cauca Cauca: the Cauca region is located in southwestern Colombia and accounts for about 8 per cent of the country's total coffee production. The average altitude of the Kaoka producing area is 1758 meters above sea level, with a maximum elevation of 2100 meters. There is a large temperature difference between day and night, the low temperature at night and the high altitude slow down the growth rhythm of coffee, making coffee beans more fully absorb the nutrients of coffee fruits.

The Colombian cherry blossoms in Qianjie coffee are produced in the Cauca producing area, using double anaerobic washing treatment, which is actually similar to anaerobic, except that it is carried out in two stages in the anaerobic stage, and controlling the duration of the two anaerobic processes can show different flavors. First of all, the fresh coffee cherry was put into a sealed fermentation bucket for anaerobic fermentation, then the coffee cherry peel and pulp were taken out and continued to be put into the new fermentation bucket for anaerobic fermentation, and finally dried.

Front Street Coffee Colombian Cherry Blossom

Producing area: Colombian cauca

Manor: Paradise Manor

Altitude: 2050m

Variety: Castillo

Treatment: double anaerobic washing

Nalinglong Narino: the producing area is located in the southwestern part of Colombia. This producing area is located at 1 °north latitude, near the equator, and has plenty of light throughout the year. More than 1600 meters above sea level, volcanic soil also provides rich nutrients for the growth of coffee. This production area coffee flavor is round and delicate, some sweet and cocoa flavor, rich aroma, with walnut aroma.

Coffee bean variety

Colombia grows a wide variety of coffee: iron pickup, bourbon, Kaddura, elephant beans, Pacamara, Katim, Rosa, mocha, pointed bourbon and so on. But there is one variety that has to be mentioned, and that is Castillo. In 1982, Colombia released a backcross hybrid of Katim and Cadulado to wash away Katim's malodorous breed, the Colombian variety. In recent years, the authorities have introduced an improved version of Colombia, known as Castillo. This breed is the result of multi-generation backcrossing between Colombia and Arabica.

Brewing parameters of Columbia coffee in front street

Water temperature: 90 ℃

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. 2: 04 "trickling is completed, remove the filter cup and complete the extraction.

Flavor description

[rose Valley] the sweetness of peaches is accompanied by the aroma of roses, with the sweet and sour taste of black grapes and the silky taste of creamy toffee, followed by a chocolate finish.

[moonlight Night] the sweetness of strawberry jam and the fermentation of ripe berries, the acidity of cranberries and berry juice are distributed in every corner of the mouth, followed by a chocolate finish in the nose.

[cherry blossoms] you can smell the sweetness of strawberry jam and the aroma of chamomile. The taste is as sweet and sour as strawberry, and fermented as strawberry jam, followed by aromas of basil and rosemary, and finally a hint of mint tea in the mouth.

[cymbidium] is well balanced as a whole, with obvious sweetness, dark chocolate, nuts and caramel in the mouth, and a soft acidity under the change of temperature.

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