Colombia-Tolima Tolima production area Esther true Acedga cooperative Kaddura flavor?

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Colombia-Tolima Tolima production area Esther true Acedga cooperative Kaddura flavor?

Colombian coffee is widely sold in many producing countries, ranking the third largest in the world (the first is Brazilian coffee and the second is Vietnamese coffee). The main factor is that the active volcanic activity has created the most fertile soil in the world. Grow coffee beans that are sweet, rich, very pleasing and easy to brew successfully. With Colombian coffee, you can enjoy a mellow atmosphere at home without going to a cafe. Whether it is simple black coffee or Colombian coffee with a variety of formula coffee is a good choice, well-known international coffee chain coffee shops most of the coffee from Colombia.

This is the third largest coffee producing area in Colombia, accounting for 12 percent of the country's annual output. The area is located in west-central Colombia and is fully delineated by the Andes and the Magdalena River basin, making it quite remote and inaccessible. When picked ripe and properly handled, the soil or soil, the sun's weather and the location of the earth contribute to the taste of these coffees to a large extent. These coffee beans are nutty, rich, fruity and creamy coffee. Low latitude, high altitude, coffee trees are mostly planted in the Andes, between 1200 and 1900 meters above sea level, and the planting area from south to north, staggered production seasons, coffee production throughout the year, becoming the world's third largest coffee supplier. In particular, Colombian coffee is an Arabica species with a balanced, long-lasting, bright and mellow taste

Colombian coffee beans are graded according to the "size" of raw beans (1 item is 1 stroke 64 inches), so how to judge the size of raw beans? Let's "sift through the net" together! A total of three grades are divided into: Supremo (the highest 17 orders / 18 orders, 17 orders 6.75mm 7mm), Excelso Extra (16 orders / 15 orders), U.G.Q. (Usual Good Quality,14 / 12 orders, belong to commercial beans! See, XD). Therefore, to buy Colombian coffee beans, in addition to visually judging the size of coffee beans, be sure to confirm the "producing areas" of coffee beans again and again to ensure that they are the best coffee in Hong Kong.

In recent years, due to the increase in farmers' income due to coffee competitions, Colombian coffee has broken away from the old impression that it can only be used as a base coffee. Before that, Colombian coffee has been regarded as a commercial big big bean or a base formula bean fresh to become a boutique coffee alone. The quality of coffee is judged by the size of beans. In fact, this classification only represents that the size and quality of coffee beans have nothing to do with this is an outdated grading system. Instead, it is grown in high-altitude pristine rainforests, grown naturally without fertilizers and pesticides, farms or cooperatives that are good Colombian coffee, which usually produce very little coffee with strong, hard beans and smaller turquoise beans.

This time, the introduction of the Acedga cooperative in the Tolima producing area south of Bogota, Colombia in 2010, is mostly coffee beans from the Kaddura tree species, with particles of about 17mure and 18 meshes. After more than 10 years of research and development, water consumption in Colombia has been reduced by 95% and pollution by 90% (the same as that of women's cooperatives). Not only maintain the ecology of nature, but also make coffee beans a little more changes to increase the sense of hierarchy. Fewer defective beans are screened by hand and less coffee is clipped by the peeling machine (Brog has a photo), which means that the baking curve is steeper and retains more floral aromas and less wood mildew.

Shallow roasting City (fragrance): because there are fewer defective beans in coffee, it is hoped that the acidity of Essex coffee is stronger and brighter and cleaner at this stage of shallow roasting. The dry aroma after grinding beans has the grain aroma of rice and rice bran, the wet fragrance after cooking exudes the acidity of apple, kumquat and lemon, the taste is clean and lively and all kinds of flavors are well balanced, with blueberry aroma on the finish.

Re-baking (general C): the aroma of dried longan, the sweetness of caramel chocolate cookies, the taste of smooth fruit acidity changes to sweet in a flash, the taste is mainly sweet rather than mellow coffee, and the finish is the aroma of nutty almonds.

Colombian coffee can be re-roasted with two flavors. For example, maple syrup is smooth and sweet. In order to be rich like caramel macchiato, you can outline the style you want to achieve before baking.

Treatment: FULLY Washed

Variety: Colombia Caturra

Altitude: 1900m

Flavor description: raspberry, papaya, almond chocolate

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

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 fast, it can prolong the extraction time when the water is cut off.