Colombian Coffee COE third place Abdias small Farmer | Honey-treated Coffee | recommendation of individual Coffee beans

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Coffee origin: Colombia

Name of the manor: Colombia COE bidding lot Top3 Abdias Lasso Mu ñ oz small farmers

Treatment: honey treatment

Bean seed: Kaddura

Flavor: red orange hibiscus is floral mango strawberry red grape molasses sweet creamy texture.

Baking degree: shallow baking

Altitude: 1800-1900m

Colombia COE bid batch Top3 Abdias Lasso Mu ñ oz small Farmer Honey treatment

Colombia COE Rank3 Abdias Lasso Mu ñ oz Honey

Red orange, hibiscus flower, mango, kiwi, blueberry, strawberry, raisin, watermelon, cinnamon, plum, cherry, red grape, honey, sweet as molasses, creamy texture.

Abdias Lasso Mu ñ oz, a small farmer in Colombia, who has been producing coffee for 25 years, began to focus on high-quality coffee 10 years ago. His parents were the first coffee growers in the area and inherited their love of coffee. The way he handles coffee is kept secret, saying only that variety, agronomic management and fertilization are key factors to help achieve fruitful results. His success is partly due to constant feedback from the Fundam Foundation. This is his first time to participate in the "Excellence Cup" competition, for him and his family, this honor has made them a well-known producer of quality coffee.

Arabica coffee variety Kaddura (Caturra) is a mutant of Bourbon, which was first found in Brazil. The palate is sour with lemon or citrus flavors and fruity in sweetness. although the sweetness is not as sweet as Typica and bourbon, the sweetness can be very good with proper baking. Kaddura's sweetness is determined by the number and dose of fertilizer applied by the grower, and the harvest period takes 2 years and the care cost is high, so the yield is still limited.

[honey treatment] Honey / Pulped Natural / Semi-dry Process

Between the sun drying method and the water washing method, after the peel and pulp are removed, the pectin mucosa is preserved and exposed to the sun. The meaning of honey comes from the sticky pectin layer, which feels as sticky as honey. Pectin layer retains a high proportion of sugar and acid, which is the key to honey treatment, and the flavor produced is between sun drying and water washing.

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