What is the flavor of Colombian Coca Cola Colombian Coffee

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Cauca province is one of the well-known boutique coffee producing areas in Colombia, ranging from 1758 meters to 2100 meters 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.

The land of the smallholder producer Rodelfo Betancourt Rios is located in Los Quingos, a village in the Caldono autonomous region of Cauca province, with a total agricultural land area of 12 hectares, of which about 10 hectares are used for coffee cultivation and have about 1.5 hectares of forest reserves. In addition to the unique geographical environment: volcanic soil, 1720 Michael elevation, 2200mm's annual rainfall, and a wide range of pristine forest, Rodelfo is also very careful in growing coffee. He started planting coffee trees 31 years ago and participated in various coffee production training courses. The process from harvest to raw bean treatment is not careless at all. In the coffee fruit ripening stage, coffee cherries are harvested every 15 days, peeled immediately on the day of picking, and washed and fermented for 16-18 hours. The washed raw beans are dried in a ventilated scaffolding for 8-10 days and then stored for 60 days before export. This year, Rodelfo also began to analyze and find the best ripening point for coffee, that is, the right Degrees Brix, and bought a brand new, well-ventilated dryer.

The front street chose medium baking in order to retain the rich and varied layering of Columbia [Cauca].

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.