Coffee bean producing country | Columbia Magellin coffee bean flavor characteristics and taste? How to cook wheat

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Coffee bean producing country | Columbia Magellin coffee bean flavor characteristics and taste? How to cook Magellin to taste good?

The world's largest producer of high-quality coffee, traditional deep-roasted coffee has a strong and memorable taste. Colombian coffee is one of the few original coffee sold in the world under the name of the country, which is the world's largest exporter of Arabica coffee beans. Rich in nutrients, some with nutty flavor. It is often described as having a silky taste. Of all the coffee, it has the best balance, soft and smooth taste, and can be drunk at any time. The most important production area in Colombia is referred to as MAM (the initials of Medellin, Armenia and Manizales), and most of Colombia's top coffee for export comes from MAM. The sour, bitter and sweet tastes of Colombian SUPREMO super coffee match just right. Unique fragrance, after drinking, the aroma fills the whole mouth. Due to the suitable climate in Colombia, coffee is harvested for a long time all year round, and is picked according to location and topography. Medellin has always been one of the important producers of Colombian coffee. Medellin coffee is of the best quality and high price, characterized by full grains, rich nutrition, rich aroma and moderate acidity. Colombia's boutique coffee comes from the central and southern regions: including Tolima, Mete, Valle Del Cauca, Huila, Narino and other provinces, these provinces are full of volcanoes, most of the products are boutique. Won the world SCAA annual coffee competition championship for four consecutive years.

Colombia is a big coffee producer in the world. If you love coffee, you must know that the main coffee is washed, because it is located in the diverse ecology of South America, and it is also a suitable place for coffee beans to grow. This time, the Supremo coffee beans are beans with the highest grade of more than 17 mesh in Colombia coffee beans. After tasting, I also thank the world for giving us such a good environment to make coffee beans so delicious!

Variety: 50% Tibica, 50% Katimo

Grade: Typica SUPREMO level

Treatment: 100% washing, sun or machine drying and use

Colombian coffee is one of the few individual coffees sold in the world under its own name. In terms of quality, no other coffee has been so highly rated by coffee drinkers. There is a very beautiful name, called "Emerald Coffee". Colombia's mild climate, humid air, and diverse climate make it a harvest season all year round, with different kinds of coffee ripening at different times. What they grow is Arabica coffee beans of unique quality, and the coffee made from this coffee bean has a rich taste and endless aftertaste. In the Colombian coffee bean grading system, Colombian coffee beans are full of particles. The content is very small, while the preferred grade (excelso) is the smaller and more common grade of beans. Colombian coffee has a balanced flavor, rich acidity, unique flavor characteristics, relatively full consistency, sometimes with a touch of red wine flavor and admirable fruit flavor.

The Federation of Colombian Coffee Growers (FNC) was founded in 1927 and represents more than 560000 Colombian coffee growers. FNC's vision is to achieve sustainable environmental, economic and social development, and its mission is to work for the well-being of Colombian coffee growers and their families. FNC provides public goods and services and formulates specific programs and strategies to help Colombian coffee growers move up the value chain and improve their quality of life.

Flavor: Colombian coffee is a kind of soft coffee, which is sweet in acid, low in bitterness, rich in nutrition, unique sour and mellow, and the sour, bitter and sweet taste of Colombian super coffee match well. Columbia super is characterized by its aroma, rich and thick, with clear high-quality acidity, high balance, endless aftertaste. The Colombian super aroma is rich and thick, with clear high-quality acidity, high balance, and sometimes nutty, lingering aftertaste. The texture is excellent, the beans are full, the acidity is bright and sweet, the aroma of low bitterness is high, the fruit acidity is soft and drupe aftertaste, with the charming flavor of sweet peach and nut.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: changeable layers, clean as a whole, thin taste, long-lasting caramel sweetness in the finish.