Colombian Bourbon Coffee Bean characteristic Flavor Development Story and Price Baking suggestion

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In the Qianjie food bean series, there is a Colombian Huilan coffee bean, which represents Colombia's most classic coffee flavor (rich nuts, chocolate, good sweetness), and it is precisely because of the mellow flavor of Colombian coffee beans. It is also often used to make Italian coffee ingredients. Several Italian coffee beans in the front street contain Colombian coffee beans. The taste of making concentrated or other coffee drinks is well balanced and full. However, Colombia has a pink bourbon coffee bean, mainly with delicate sour berries, although it is not the classic flavor of Colombian coffee producing areas, but the rarity of beans and the pleasure of flavor make it difficult to ignore this high-quality coffee bean.

Colombian Coffee

Colombia is located in the northwest of the South American continent, bordering Central America and Panama. In 1808, a priest introduced coffee to Colombia for the first time from the French Antilles via Venezuela. Today, Colombia is the world's third largest coffee exporter, mainly producing Arabica coffee beans and the largest exporter of Arabica coffee beans. Colombia is rich in products. Coffee, flowers, gold and emeralds are known as the "four treasures".

Colombian coffee producing area

Colombia's boutique bean-producing areas are mainly in the south, more than 1500 meters above sea level, including San Augustin, Huila in Huilan province, Popayan, Cauca in Cauca province, Nari ñ o province, and Tolima province.

From north to south, the main producing areas of Colombia are:

Santander and northern Santander Santander/North of Santander: located in northern Colombia, west of Magdalenaho, growing about 1400-1600 meters above sea level, the coffee beans in this area are famous for their strong taste, long aftertaste and unique fresh vegetation flavor.

Antioquia Antioquia: located in north-central Colombia, it grows 126000 hectares of coffee and produces 18% of Colombia's coffee beans, second only to Huila province. Most of the province is alpine terrain belonging to the M. Andes, but it is swept by the warm Caribbean sea breeze. Medellin, the provincial capital, is Colombia's second largest city and an important coffee producing area.

Tolima Tolima: adjacent to the provinces of Huilan and Cauca, there are the north-south Andes (M. Andes) and the Cordillera (M. Cordillera), and between the two famous mountain systems is the Magdalena River (R. Magdalena) running from south to north.

Huila, Huilan Province: located in the southern part of the Central Mountains in southern Colombia, it is the most famous boutique coffee producing area in the country. This area is a hilly land surrounded by mountains, planted more than 1500 meters above sea level, where the most important rivers in Colombia meet, bringing abundant water resources and moisture.

Cauca, province of Cauca: it 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 coffee growth. 80% is mountainous, with parallel mountain systems in the east and middle, part of the Andes, and the central mountain system includes two main volcanoes, Sotara and Petacas.

Na Linglong Narino: the Pacific Ocean to the west, Ecuador to the south, the Andes across the province, many rivers flowing south through this area, belonging to the alpine coffee growing area of Colombia, giving birth to a lot of boutique coffee farmers. Nalinglong Narino is also the first coffee producing area in Colombia to be named after its origin.

Colombian coffee bean varieties

In addition to Kaddura Caturra, Bourbon Bourbon, Tippica Typica and Pacamara Pacamara, Colombian coffee varieties have their own three disease-resistant varieties, namely Castillo Castillo, Tabi Tabi and Colombian Colombia with the same name as the country. Of course, there are also some rare and valuable varieties such as Rosa Gesha, small-grained Mocha Mocca, Lumi Sultan Rume Sudan, Eugene Odes Eugenioides, pointed Bourbon Laurina, Mara Rosa Maraguesa, Pink bourbon Pink Bourbon.

Today, Qianjie is mainly going to talk about pink bourbon, which is bred by a cross between red bourbon and yellow bourbon. Pink bourbon was first planted in Huilan producing area. at first, it was mixed with other bourbon and Kaddura, and then picked and treated separately. Coffee cherries show a romantic pink after ripening, but it is very rare to maintain this pink, because the color of coffee fruit is ultimately determined by the recessive genes in pollen grains, which are to be crossed. There are both yellow genes that tend to yellow bourbon and red genes that tend to red bourbon, and these are recessive genes, which are very easy to interfere with each other, so pink bourbon is a very rare variety.

Colombian coffee bean treatment

Colombian coffee beans are mainly treated by washing. Friends who often buy the Qianjie food bean series will know that most of the Qianjie food bean series use the water washing method, because the water washing method is not only the basic flavor of the producing area, but also the beginning of the understanding of the flavor of the producing area. Compared with the sun method, the water washing method is better to control the quality of coffee beans, which mainly lies in washing the coffee to slow down the "fermentation" process, and because a large amount of water is needed, water washing treatment is rarely seen in countries that lack water resources.

[washing method]

1. Choose beans: put the harvested fruit in a large tank, the ripe fruit will sink, and the immature or overripe fruit will float on the surface.

two。 Remove the pulp: use a machine to remove the peel and pulp, leaving only coffee beans coated with pectin. The process of washing is to wash this layer of pectin.

3. Fermentation: pectin has strong adhesion and is not easy to remove. It must be placed in a tank for about 18-36 hours and fermented and decomposed by microorganisms.

4. Washing: put the fermented beans into the pool and wash them back and forth, using the friction force between the beans and the water to wash the coffee beans.

5. Drying: after washing, the moisture content of coffee beans reaches 50%, which must be dried so that its moisture content is reduced to 12%, otherwise it will become moldy and corrupt due to high moisture content. The best treatment is to use sunlight to dry, although it takes 1-3 weeks, but the flavor is good. In some places, machines are used to dry, greatly shortening the processing time, but the flavor is relatively inferior to that of sun-dried coffee beans.

6. Shelling: after the dried coffee beans are stored in the warehouse for a week (to stabilize the moisture content), they are handed over to the factory for shelling and sheep skin removal.

7. Selection and grading: remove defective beans, ensure better quality, and then give them to exporters to sell all over the world.

In front of Columbia, wash pink bourbon coffee, raw beans.

Derived from the washing method, there are also semi-washed and anaerobic washed. In the following article, Qianjie will introduce three Colombian pink bourbon beans that are washed, semi-washed and anaerobically washed respectively.

[semi-washed]

Semi-washing is an improved treatment method to reduce the water consumption of traditional washing method. The previous steps of screening floating beans and removing pulp are the same as those of water washing, but the steps of removing pectin are directly scraped by machine, eliminating the process of soaking, fermentation and washing. During the drying process, the natural sun or mechanical drying to 12% of water content, semi-washed beans flavor between sun beans and water-washed beans, no water-washed beans acid, no sun beans sweet.

Front street Columbia semi-washed pink bourbon coffee beans

[anaerobic washing]

Coffee beans are fermented in an oxygen-free container. Ripe coffee cherries are picked and dry fermented directly in a polypropylene woven bag for 12 hours. After this step, the coffee is removed from the pulp and peeled and prepared for its second round of fermentation.

In the second round, coffee beans are fermented in an anaerobic environment for 24 hours. The beans are transferred to plastic cans and sealed for fermentation to prevent the circulation of oxygen. After these two steps, the coffee beans will be slowly dried on the drying bed for 20 to 25 days until the moisture content drops to between 10% and 12%.

Anaerobic treatment is also a challenging treatment for processors because it is easy to overferment, which makes coffee taste more like vinegar than fruit.

Front street Columbia anaerobic washing pink bourbon coffee beans

Wash pink bourbon coffee beans in front of the street

Colombian Paraiso Manor Coffee beans

Production area: examination card

Altitude: 1930m

Variety: pink bourbon

Treatment: washing

Flavor: floral, citrus, lemon, cocoa, caramel, roasted almonds, tea

[baking analysis]

[cooking suggestion]

The specific cooking parameters of Qianjie are: V60 filter cup, water temperature 90 ℃, water powder ratio 1:15, powder quantity 15g, grinding degree (China No. 20 standard sieve pass rate 80%)

The front street uses segmented extraction, the amount of steaming water is twice that of coffee powder, that is, 30 grams of water is steamed for 30 seconds, the small flow is injected around to 125 grams, and the water level is about to be exposed when the powder bed is about to be exposed, continue to inject water to 225 grams to stop, the whole extraction time is 2 minutes.

Half-washed pink bourbon coffee beans in front street

Colombian Isabella coffee beans

Producing area: Huilan

Altitude: 1760m

Variety: pink bourbon

Treatment: semi-washing

Flavor: citrus, berry, virgin fruit, honey, floral aroma

[baking suggestion]

[cooking suggestion]

The specific cooking parameters of Qianjie are: V60 filter cup, water temperature 90 ℃, water powder ratio 1:15, powder quantity 15g, grinding degree (China No. 20 standard sieve pass rate 80%)

The front street uses segmented extraction, the amount of steaming water is twice that of coffee powder, that is, 30 grams of water is steamed for 30 seconds, the small flow is injected around to 125 grams, and the water level is about to be exposed when the powder bed is about to be exposed, continue to inject water to 225 grams to stop, the whole extraction time is 2 minutes.

Front street anaerobic washing pink bourbon coffee beans

Colombian Hope Manor Coffee beans

Producing area: Huilan

Manor: hope Manor

Altitude: 1900 m

Variety: pink bourbon

Treatment: anaerobic washing

Flavor: black plum, BlackBerry, citrus, black tea, cocoa

[baking suggestion]

[cooking suggestion]

The specific cooking parameters of Qianjie are: V60 filter cup, water temperature 90 ℃, water powder ratio 1:15, powder quantity 15g, grinding degree (China No. 20 standard sieve pass rate 80%)

The front street uses segmented extraction, the amount of steaming water is twice that of coffee powder, that is, 30 grams of water is steamed for 30 seconds, the small flow is injected around to 125 grams, and the water level is about to be exposed when the powder bed is about to be exposed, continue to inject water to 225 grams to stop, the whole extraction time is 2 minutes.

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