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Colombia Cauca Zhuoyu Cup | Special selection of Chaoyue Cup washing in Colombia, Colombia

Published: 2024-11-05 Author: World Gafei

Last Updated: 2024/11/05, Professional coffee knowledge exchange more coffee bean information please follow coffee workshop (Wechat official account cafe_style) ▲ click to follow | Daily boutique coffee culture magazine coffee industry exchange please add private Wechat Qianjie, WeChat: (long click to copy) qiannjie Colombia Best of Cauca Colombian Cauca Zhuoyue Cup production area: Cauca Province Micro area: Suri Wei

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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]

Kaddura, the main variety in Colombia, is a single gene variety of bourbon, which has better production capacity and disease resistance than bourbon, and the tree is shorter and easy to harvest, but like bourbon, it has the periodic problem of production capacity fluctuation every two years. The flavor is comparable to or slightly worse than bourbon beans, more importantly, super adaptability, no shade trees, direct exposure to the sun can also be vibrant, can adapt to high-density planting.

Following the fine tradition of Colombia, in order to pursue good disease resistance and higher yield, many coffee producing areas have updated the old coffee varieties into new ones one after another. Kaddura species are rare in Cauca producing areas, in addition, there are iron pickup and Bourbon ancient species.

04? baking analysis

This coffee has a round raw bean body, yellowish green, good evenness and high moisture content. The goal of baking is medium and deep baking, showing a balanced and mellow texture on the one hand and rich 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 bean had high altitude, hard bean quality and high moisture content, so it adopted the baking method of lengthening dehydration, gradually lowering the fire and climbing steadily, adjusting the firepower before the bean entered the yellowing point, dehydration and explosion to avoid burns on the bean surface, and chose to glide out of the oven for 2 minutes and 50 seconds after the end of the explosion to prolong the caramelization reaction time and grind off the excess fruit acid. Add 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.