Colombian washed Coffee Coca Zhuoyu Cup introduce Colombian caffeic acid?

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The three Codiera mountains in Colombia run north and south, extending into the Andes. Local coffee farmers grow coffee along the highlands of these mountains, with diverse climatic production conditions; and because of changes in topography and altitude, a large part of Colombia's coffee industry is produced by small farmers.

However, unlike the coffee-producing countries in Central America, which are mostly classified by the altitude of their growth, Colombian coffee is distinguished by the size of the bean-shaped mesh, of which the Supremo grade above 17 mesh is the largest, and the next grade is the 16-mesh EXCELSO EXTRA.

Cauca province is one of Colombia's well-known boutique coffee producing areas, ranging from 1758 meters to 2100 Michael above sea level. A fixed rainfall cycle provides favorable results for coffee trees. High-intensity sunshine and low rainfall coincide with the flowering season, which also leaves the equatorial windless zone, providing favorable flowering conditions for coffee trees. The low nocturnal average temperature caused by high altitude slows down the ripening of coffee beans, improves the acidity and gives them special sweetness. There are sweet and juicy black plum and dark berry aromas in the first part of the coffee flavor, while the middle part is like drinking purple grape juice and mulberry juice, the sour and sweet feeling beats in the mouth, and the final rhyme has the sweet flavor of candied fruit, which is worth tasting slowly.

Qianjie chose medium baking in order to retain the rich and varied layering and bright acidity of [Coca].

The parameters of the front street hand punch are suggested:

V60ap90 ℃ / 1 15 / time two minutes

Flavor: obvious lime acid, sour grape juice, rich floral aromas and nutty finish, with a well-balanced and lively layered taste.