Tolima, Tolima, Colombia introduces Colombian coffee, introduces Colombian coffee flavor.

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Qianjie today tested a new bean, sweet and balanced Rosa Coffee, from Tolima, Colombia. This rose summer is washed with water, so the taste tends to be clean, soft and fragrant, as is the case in the cup test. In addition to the normal performance of citrus and honey, it also has the sour taste of carambola and the sweetness and taste of oranges. Wow, beans with such excellent performance have to be shared.

Colombia is divided into 32 provinces, and Department of Tolima is located in the southwest, adjacent to the well-known boutique coffee producing areas of Huila and Cauca. Iwag, the provincial capital, Ibague. In Tolima province, there are north-south Andes (M. Andes) and Cordillera (M. Cordillera), and between the two famous mountain systems is the Magdalena River (R. Magdalena), which runs from south to north.

The name Tolima comes from the earliest people who lived here, "Pijao people". In the language of this ancient people (Pijao word), tolima means "snow cover" and "snowed". It is not difficult to imagine that this distant land will also be home to high-quality coffee. Tolima, adjacent to huila and cauca, is an area where many coffee-producing pilgrims need to make up their minds to travel. The road conditions here are not very ideal, and some of the talented people who have visited tolima all describe the bumps and hardships on the way to the car shop in their travels.

The farms in Tolima are generally slightly larger than those in other southern Colombian producing areas, ranging from 10 to 15 hectares. The cooperative approach is also popular here, where farmers send their small batches of fresh coffee and fruit to the cooperative's processing plant. Some farmers will also choose to deal with it on their own, making use of their own small-scale treatment facilities that can handle the harvest of the day. Carefully processed raw beans can be negotiated according to the cup test results, and a few batches that are outstanding will be kept as "micro batches", microlot, and sent to Bogota, the capital, for further cup testing. The rest of the raw beans are generally mixed and sold according to the cup test flavor.

Treatment method

This rose summer coffee from Colombia uses water washing treatment.

Screening coffee cherries-removing pulp-fermentation-washing-drying-shelling

Put the selected coffee cherry into the peeling machine and initially remove its skin and pulp; put the coffee beans with residual pectin into water and let them ferment for about 24 hours; after fermentation, wash the coffee beans with parchment in a flow tank to remove their pulp and pectin; dry the coffee beans after cleaning or dry them with the help of a dryer to reduce the moisture content to about 12%. Finally, remove the parchment of raw coffee beans.

Roasting Analysis of Qianjie Coffee

This bean is relatively high above sea level and hard. In order to highlight the characteristics and aroma of this bean, we choose shallow baking so that the baking degree can give play to the characteristics of the bean itself and dehydrate with medium firepower.

Roaster Yangjia 800N (baking capacity 300g)

Enter the pot when the furnace temperature is 180 degrees Celsius, adjust the firepower to 150 after opening the throttle for 30 seconds, the throttle remains unchanged, adjust the firepower to 130 at 140℃, open the throttle to 4; at this time, the bean watch turns yellow, the smell of grass disappears completely, enter the dehydration stage, when the furnace temperature reaches 166℃, adjust the firepower to 110C, the throttle remains the same. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen clearly to the sound of the explosion point, adjust the firepower to 50 degrees Celsius, adjust the throttle to 5 (the firepower should be very careful, and not be so small as to be free of bursting sound), and after the explosion, the development of one cup of bread 39th 30 ", 190 degrees into the pot.

Agtron bean color value is 82 (above), Agtron pink value is 97.4 (bottom image), Roast Delta value is 15.4.

Qianjie coffee cup test: citrus, carambola, orange, oolong tea, flower fragrance, honey

Colombia Tolima Finca San pedro

Chateau San Pedro, Tolima, Colombia

Country: Colombia

Producing area: Tolima

Altitude: 1860m

Treatment: washing treatment

Grade: SUPREMO

Variety: Rose summer

Suggestion on brewing coffee in Qianjie

Recommended cooking method: hand flushing

Filter cup: Hario V60 or cake filter cup

Water temperature: 90-92 ℃

Powder / water ratio: 1:15-1:16

Degree of grinding: BG 5R (pass rate of Chinese standard No. 20 screen is 80%)

Qianjie coffee brewing technique: steaming 30 grams of water for 30 seconds, injecting water to 130 grams in sections, continuing to inject water to 230 grams when the water level is about to expose the powder bed, removing the filter cup when the water level is about to expose the powder bed, (steaming starts) the extraction time is two minutes.

When brewing, you can smell the sour aroma of citrus and the fragrance of green tea. when it is hot, the sugar and licorice feel sweet, with a little sour tone of lemon and the aftertaste of oolong tea, which is a bit like a cup of lemon tea. when the temperature comes down, the flavor of citrus is obvious, honey and sucrose are sweet for a long time, but there is a feeling of honey green tea when the temperature comes down.