Description of flavor and taste characteristics of coffee beans in Huilan area of Colombia how much water is used to make coffee beans by hand

If you want to try more coffee beans from different producing areas, it is recommended to go to the offline store in Qianjie, or go to Taobao in Qianjie to pick out some coffee beans that you have not tried before. If you have been to the offline point of Qianjie, you will find that the ordering method of Qianjie is still very traditional. At the oblique top of the bar, you can see a wide variety of coffee beans, covering different coffee producing areas on five continents. Each coffee bean Qianjie is carefully selected, and the sections are classic or groundbreaking coffee beans in the producing area.

As we all know, Colombia is one of the representative coffee producing areas in the Americas. What Colombian coffee beans have been introduced into the front street? Take a closer look at the Colombian coffee in front of the street. There are currently five kinds of beans: rose Valley, Flower Moon Night, Cherry Blossom, Huayi, and of course a coffee bean from Cymbidium of Colombia (not written on the bean list because it is a series of rations beans). So the next article, Qianjie Coffee, will take you to explore the story behind the Colombian coffee bean and why it has become a classic.

If you want to fully understand the coffee beans in a producing area, Qianjie thinks it is necessary to explore its source. Therefore, Qianjie will better show its background from the history of Colombian coffee. The history of coffee cultivation in Colombia can be traced back to the Spanish colonial era in the 16th century, so there are many theories about the history of coffee growing in Colombia.

One: it is said to come from the sea island of the Caribbean and from El Salvador in Central America. Second: in 1808, a priest introduced coffee beans to Colombia for the first time from the French Antilles via Venezuela. One of them is that Colombia's first coffee seeds were imported from Venezuela through the province of Santander. Third: the earliest records of coffee cultivation in Colombia appear in the book "The Illustrated Orinoca" written by Jose Gumilla, a Spanish missionary. He describes what he saw when he preached on both sides of the Meta River in 1730, in which he mentioned the local coffee plantation. By 1787, other missionaries had spread coffee to other parts of Colombia.

Therefore, we can find that coffee cultivation in Colombia has a long history. But Colombian coffee is famous not only for a long time and a large generation, but also for a good coffee growing environment is one of the essential conditions to gain a foothold in the international coffee market and be famous all over the world. If you are good at geography, you will know that Colombia as a whole is in the tropics, with a tropical rain forest climate in the southern part of the eastern plain and the Pacific coast, and a savanna climate in the northwest. Annual average temperature: 15.8-20.5 degrees Celsius. The average temperature in the coffee area can reach between 18 ℃ and 22.5 ℃. At the same time, Colombia is also a mountainous country, there are three mountains in the coffee growing area to form a Chuanzi arrangement, the mountains make the Colombian coffee growing area form a large number of microclimate, resulting in a more local flavor of coffee. Not only that, there are more than a dozen volcanoes in Colombia. From this point of view, Colombia covers almost all the conditions for coffee cultivation: high altitude, rich volcanic soil, tropical climate.

Experienced coffee lovers all know that individual coffee beans should be planted as high as possible, but frost should also be taken into account, but the high culture of the equator keeps frost-free in the nearby high-altitude mountainous areas. this provides good growth conditions for coffee cultivation in Colombia. Secondly, Arabica coffee trees usually bear fruit only once a year, but thanks to the geography and climate of the producing areas, coffee trees planted in some plots in Colombia can bear fruit twice a year, which directly makes Colombia the third largest exporter and producer of coffee in the world. Qianjie believes that these are the reasons why Colombian coffee beans have developed so well.

Generally speaking, when you write about the front street here, you will introduce the Colombian coffee producing area. But this time Qianjie wants to take a different approach and combine Qianjie Coffee with several Colombian coffee beans to introduce several famous coffee producing areas in Colombia.

In fact, through the coffee planting map above, we can find that the coffee producing areas in Colombia are mainly in the south, with an average elevation of more than 1500 meters. Today, the first thing I want to talk about in Qianjie is the Colombian Huilan coffee beans. as mentioned earlier, Qianjie did not write it on the store coffee bean list, because it is the representative of rations beans, which is different from the positioning of the individual coffee on the bean list. Qianjie coffee rations have a high cost-effectiveness ratio, and the flavor may not be as good as the coffee beans from the well-known manors on the bean list, but rations beans can enable coffee novices to build their own understanding of the flavor of the producing areas at the cheapest price and the classic flavor of the most producing areas.

Columbia Cymbidium

Producing area: Cymbidium

Altitude: 1500-1800 m

Variety: Kaddura

Treatment: washing

Flavor: nuts, dark chocolate, caramel, soft fruit acid

It can be said that Huilan is the most famous boutique coffee producing area in Colombia. this area is a hilly area surrounded by mountains, more than 1500 meters above sea level, and the most important rivers in Colombia meet here, thus bringing a wealth of water resources and moisture. This coffee bean is the most traditional washing method in Colombia, the flavor is clean and bright, and it can best reflect the original taste of coffee, so Qianjie often says that the flavor of washed coffee beans is a guide light to recognize the flavor of a producing area. If you want to know the flavor characteristics of Colombian Huilan coffee beans, you might as well try this coffee bean.

Contrary to coffee fans' impression of balanced and mellow Colombian coffee, the fine Goran products produced by many small farmers in micro batches are actually very characteristic of the flavor of the producing area. Just like the Flower Moon Night on the front street, Huabian these two kinds of coffee beans also come from the Huilan producing area, but the two are completely different in flavor.

Columbia Flower Moon Night

Country: Columbia production area: Huilan (Esdogatin Farm) altitude: 1800m Variety: Kaddura treatment: anaerobic Solar Flavor: strawberry, peach, fermented wine, chocolate, fruit wine

Did you find out? Kaddura coffee beans, which are both producing areas of Cymbidium in Colombia, have a great difference in flavor. Qianjie believes that it is mainly related to microclimate and treatment. Flower Moon Night is an anaerobic sun-dried coffee bean developed by Ramirez, owner of Astorgatin Farm. According to Qianjie, he comes from a coffee-growing family and has been engaged in coffee production since the age of 18. He once worked as a coffee professional in the city of Acevedo, and later had the opportunity to buy this farm called Eastogatine.

As early as three years ago, Ramirez planned to carry out a special treatment project. he put the coffee fruit into a sealed fermentation bucket and used low temperature fermentation to prolong the whole fermentation time, using 15-20 days of fermentation to make the coffee flavor more possible. under the gestation of time, slow drying can enable coffee cherries to develop the best water activity in this process, so that the flavor develops well. Second, raw beans can also be stored for longer in the production cycle, and the coffee fruits can be sun-dried after fermentation. And this treatment is what Qianjie now calls anaerobic sunbathing. The result is that the coffee beans are more layered and fermented like a taste, more like drinking a glass of floral fruit wine.

In contrast, the flavor of coffee beans treated with water will be more refined and cleaner. This is a rosy summer blend of coffee beans, the flavor is very special, Qianjie believes that its flavor has its own Southeast Asian cuisine, you can feel a variety of spices in the dry aroma of this coffee, at the same time, it will have a hint of chamomile. As for flavor, Qianjie thinks that the feeling of fertile orange and sweet orange will also have the cool feeling of mint in the aftertaste.

See you in Colombia.

Producing area: Cymbidium

Manor: Montblack Manor

Altitude: 1900 m

Varieties: Rosa, Kaddura, Kaduai

Treatment: washing

Flavor: pink pepper, chamomile, mandarin, honey, almonds

This coffee is often misunderstood by Qianjie customers, who question that Qianjie sells blended coffee and individual coffee together. Qianjie thinks it is necessary to explain to you that if you take a look at the information profile of this coffee, you can know that the beans of this coffee are rosy summer, Kaddura and Kaduai. Because it is a mixture of three kinds of beans, in order to prevent everyone from thinking that it is pure rosy summer, it will be deliberately reduced to everyone that this coffee is mixed coffee. However, if we understand the meaning of "coffee from a single origin", we will know that Huajian is a genuine product of coffee. Just because Montblack Manor in the coffee cultivation is not very meticulous, the rose summer, Kaddura, Kaduai and so on are mixed, so this phenomenon is caused.

Colombian coffee beans are characterized by fermented aromas. the fermented aromas of Columbia's San Jose Manor on the front street are even more prominent. The reason is also very simple, but also from its special delicate rum barrel fermentation treatment. The owner of the San Jose Manor can be said to be the founder of the barrel fermentation process. according to Qianjie, she is the third-generation hostess of the San Jose Manor, because she is committed to promoting Colombian coffee. produced by breaking through and trying to find a different way in the wave of traditional production and modern boutique coffee.

Chateau San Jose, Colombia

Country: Columbia: Caldas altitude: 1750m varieties: Castillo treatment: refined water washing rum barrel fermentation flavor: rum, wine heart chocolate, tropical fruit, maple syrup

On the premise of innovation, the third-generation owner of the San Jose estate had an idea when he was brewing rum with her husband, wondering whether putting raw coffee beans in oak barrels would absorb the oak flavor like the original wine and achieve the effect of barrel brewing. Under this idea, the hostess Monsalve Botero began to put raw beans into rum barrels of different ages for low-temperature fermentation in 2013, and compared the fermentation flavor produced at different times, through this experiment, the most suitable bucket and fermentation time length were selected. Finally, we successfully found the most suitable combination to achieve a special and satisfactory flavor, so as to produce rum barrel fermented coffee which is different from traditional rum washing.

In addition to innovative approaches, Caldas's regional advantage is also quite obvious. Part of Caldas is located on the Colombian coffee growing axis Eje Cafetero, which is the first major coffee producing area in Colombia. For many years, the region has been the most famous and popular coffee producing area in Colombia. The tropical rain forest, volcanic soil and rich water make the area an ideal coffee growing area.

Qianjie Coffee believes that the flavor performance of a coffee bean not only depends on the geographical conditions of its producing area, but also has a lot to do with its coffee variety. the beans introduced above are basically Kaddura Kaduai, and the bean seed of this San Jose coffee bean is indeed Castillo. Are you not familiar with this kind of coffee beans in front of the screen? Next, Qianjie will give you a brief introduction to this special Colombian coffee bean species.

Castillo (Castillo) is a new generation of leaf rust resistant coffee developed by the Colombian Coffee producers Association (FNC) and the Colombian National Coffee Research Center Cenicafe. Cenicafe hopes to further improve the variety. In order to achieve a higher coffee yield, with higher resistance, and Kaddura comparable quality and flavor.

After 23 years of research and experiment, Cenicaf é cultivated the fifth generation Castillo and formally promoted commercial planting in 2005. Castillo is famous for its smoothness, aroma and citric acid. According to the blind test results of the Colombian National Coffee Research Center, the flavor of Castillo can reach the flavor quality of Kaddura and bourbon.

Another Colombian coffee bean of Qianjie Coffee is also Castillo Coffee Bean, which is the Cherry Blossom Coffee of Paradise Manor. This coffee bean adopts double sunny water shoes sledgehammer, showing high-quality aroma of moxa, mint and Eucalyptus. The flavor is partial to the flavor of berries and strawberry sugar.

In the end, there is only one coffee bean left, the Rose Valley of the Tree Manor in the Santander region of Colombia. It is reported that farmer Vargas has been growing coffee on Dashu Farm for 20 years. On Dashu Farm, he only chooses fully ripe coffee fruits with bright red appearance to pick up, and removes defective floating beans by washing. Carry out two times of anaerobic fermentation and put into special enzyme group fermentation, at the same time, the rancher also pays great attention to the drying process of coffee beans to avoid excessive temperature during drying. Take a slow drying method. That is, the dual enzyme anaerobic treatment mentioned in the previous street.

Columbia Rose Valley

Country: Colombia production area: Tande (Dashu Manor) altitude: 1700m Variety: Kaddura treatment: anaerobic double enzyme washing treatment Flavor: honey, juicy, Strawberry

The above is the relevant knowledge about Colombian coffee beans sorted out by Qianjie Coffee. If you want to say which coffee beans can best reflect the flavor of coffee in Colombia's original area, Qianjie Coffee thinks that it must be the coffee beans that are washed best. Then Qianjie Coffee will share the brewing data of Colombian Huilan coffee beans. In order to standardize the products, Qianjie coffee brewing is made by three-stage extraction. But in some small details, in order to make the coffee taste better, Qianjie will change the drying parameters according to the coffee beans, such as Rose Valley and Flower Moon Night, which are also EK43sde 10.5. the density of beans will also change due to differences in altitude and producing areas. Therefore, the screening rate will also change a little.

Brewing parameters of Qianjie coffee:

V60 filter cup

Water temperature 91 ℃

Ratio of gouache to flour at 1:15

Powder content 15g

Degree of grinding (China 20 standard screen pass rate of 80%)

Qianjie cooking technique: use 30 grams of water for steaming for 30 seconds, small water flow around the circle to 125 grams for segments, when the water level is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, wait for the water level to drop and remove the filter cup when the powder bed is about to be exposed. (the time of steaming starts) the extraction time is 2 kilograms.

Front Street Coffee Columbia Huilan Coffee Bean flavor description: the overall balance, obvious sweetness, the entrance has dark chocolate, nuts, caramel, soft acidity under the change of temperature.

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