Columbia Coffee Manor | [Xuefeng] [St. Augustine, Huila] [Medalin] Coffee

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Columbia Coffee Manor [Xuefeng] [St. Augustine, Huila] [Medalin] comparison of the flavor and taste of coffee beans?

1, Columbia Xuefeng Colombia Kogui Snow Cap Specialty

Production area: Sierra Nevada (Santa Mata area)

Producer: Kogui Cooperative Mark: Kogui Snow Cap

Variety: Typica

Treatment: traditional washing method

The Sierra Nevada Mountains, a branch of the Andes on the Caribbean Sea in northern Colombia, is the highest mountain in Colombia. The peak is covered with snow all the year round, and the fine beans produced in this mountain area, named after the Sierra Nevada Mountains, have become more and more popular in recent years. In addition to being purchased by FNC (the state-run unit of Colombian coffee beans), coffee farmers organize cooperatives and sell them under the name of Sierra Nevada or Snow Cap (Xuefeng).

Kongi is a native Indian. Under the Colombian government's Land restitution Program, the Kogui people have been given land restitution and tutoring to help grow quality coffee beans for years. And 60% of the coffee produced by Sierra Nevada Mountain is purchased by FNC, and its popularity has grown in recent years. This batch of Xuefeng is planted by Indian aboriginal groups, and the sacks are also marked with Kogui Snow Cap, and the patterns on the sacks are the traditional costumes of the Kogui people.

This batch of Kogui Snow cap is planted at a high altitude of 1300 meters, Typica species. After harvest, in the small wet treatment plant of the cooperative, the high quality shell beans after fermentation were washed with fine water, and then sent to the dry treatment plant in Santa Mata city for shelling and precision classification. With the trapezoidal planting pattern at high altitude, Xuefeng has sweet water quality, and the coffee planted is also one of the representatives of fine coffee promoted in Colombia in recent years. The nutty taste is obvious and the overall taste is rich and varied.

Flavor description: dry fragrance-ripe sweet, flower fragrance, honey sweet, jasmine, wine, tea, cool fragrance, wet fragrance-toffee, flower, mint, citrus, sour to sweet, straight aroma

Reach the nasal cavity, sipping sugar, wheat tea, oolong tea, grapefruit sour to sweet, black plum, slightly cool when the oil brings out the sweet feeling of tea

Orange River Farmers' Association of St. Augustine, Colombia

Origin: Huila Province

Altitude: 1350-1900 m

Variety: Kaddura Tibbica bourbon Castillo

Treatment method: washing method

Colombian coffee is widely sold in many producing countries and ranks third in the world (the first is Brazilian coffee and the second is Colombian coffee. It is widely sold in many producing countries, and the main factor is that active volcanic activity has created the most fertile soil in the world, growing coffee beans that are sweet, rich, very delightful and easy to brew successfully. whether it is simple black coffee or coffee with Colombian coffee formula is a good choice.

Huila Huila province of Colombia is located in western Colombia. Coffee grows on the slopes of the canyons formed by the western seaside mountains and the eastern mountains. This area has always been a big barn for good coffee production in Colombia, and the town of San Augustin has the best output value because of the Los Nalanjos River (Los Naranjos Orange River). This area has beautiful riverbanks with large tracts of lavender and is the habitat for butterflies and wind birds. It is also an ancient and special mysterious place with giant carvings of Stone Forest in Colombia, where people live to protect the land from destruction. Farmers in the region joined forces in 2001 to improve their coffee management skills, forming the Los Nalanjos Coffee Association (La Asociacion Los Naranjos de San Augustin), with about 50 farmers, limiting the farm size to about 2.8ha and yielding 1500 to 2000 kg per hectare.

Flavor description: the first taste of the coffee is obviously sour in the front, but it is not the kind of acid such as Guatemala, it is a light, non-irritating, sour taste, the smell of stone fruit is obviously felt on both sides of the tongue and the aroma is washed directly into the nasal cavity, it is not strong but comfortable-after swallowing it, it first feels like a smooth taste like dairy products. Then into the light but long-lasting sweetness, there is a very soft sweetness-the most unforgettable is the silky smooth taste. It's a delicate coffee--

3, Colombia Medaline Medllin Supermo

Colombian Coffee Raw Bean Coffee is divided into Top Coffee (Supermo), excellent Coffee (Excelso) and Best Coffee (UGQ III). Cross Coffee in the excellent grade is exported to Germany and Europa Coffee is exported to Nordic countries. Excellent grade coffee and top coffee can be bought in most coffee shops. The difference between the two professional regulations is that the coffee beans used in top coffee are larger, and the raw materials are taken from newly harvested coffee beans, so it is easier to ensure the quality of the products. Excellent coffee is usually softer and slightly more acidic than top coffee, but both are aromatic coffee with moderate granules and excellent fruit.

Colombian coffee is often described as having a silky taste. Of all the coffees, it is the most balanced, soft and mellow and ready to drink. Top varieties of Supermo account for only about 10% of all coffee beans. However, the standard Excelso is also one of the high quality raw beans, whether it is a single product or a combination of drinking, are popular with the public. The biggest feature of 'Colombian Coffee' is mellow and sweet. In addition, the sour taste is round and bitter, the aroma is sweet, and the flavor is very unique. It is a high-quality coffee raw bean that can give full play to the characteristics of coffee.

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.