Huila Huilan Timana Timana Micro-production area in Ulla Province, Colombia | small farmers produce Castillo,

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Huila Huilan Timana Timana Micro production area in Ulla Province, Colombia | small farmers produce Castillo, bourbon and Kaddura flavors?

Colombia is the third largest coffee producer in the world, and coffee is produced almost everywhere, but in recent years, the southern region has outweighed the north, and the famous Nalinglong Torimaula is a good producer. Small farmers' land is no more than 10 Murray 15 hectares, coffee will be on the elevated bamboo bed when dry, and there will be an anti-UV awning above, and there will be a large circulating fan to maintain ventilation in the drying room for no more than 18 days. The humidity of coffee will be measured every day. Small farmers believe that on this earth's climate, soil, temperature, and picking maturity and proper care. To a large extent, it contributes to the taste of some coffee, comprehensively collect farm data and make suggestions from good cup testers, consumers put forward their favorite taste, and finally improve the good farm. This is the way of fine coffee in front of Colombia.

The three Codiera mountains in Colombia run north and south, extending into the Andes. Local coffee farmers grow coffee along the highlands of these mountains, with diverse climatic production conditions; and because of changes in topography and altitude, a large part of Colombia's coffee industry is produced by small farmers. However, unlike the coffee-producing countries in Central America, which are mostly classified by the altitude of their growth, Colombian coffee is distinguished by the size of the bean-shaped mesh, of which the Supremo grade above 17 mesh is the largest, and the next grade is the 16-mesh EXCELSO EXTRA. Vera province, located in the southern part of the Central Mountains in southern Colombia, is the country's most famous boutique coffee producing area. This area is a hilly land surrounded by mountains, planted more than 1500 meters above sea level, where the most important rivers in Colombia meet, bringing abundant water resources and moisture. Contrary to the general impression that a large amount of Colombian coffee is balanced and smooth, the fine Goran products produced by many small farmers in micro batches are actually very characteristic of the flavor of the producing area. In recent years, with the attention to the quality of coffee and the demand for fine coffee in the international market, the original bean size grading system has been gradually abandoned to micro-batch (Micro-regional selections) provided by small farmers in micro-production areas, with dozens of small farmers providing their unit harvest into a micro-batch to sell, and because of this, they have more opportunities to measure by batch-by-batch cup. Directly pick out a lot of high-quality specific smallholder coffee.

Colombia established the National Coffee Management Association in 1927 to regulate the quality of coffee and to improve the certification of coffee quality and its producing areas, the Colombian coffee trademark, which is composed of Juan Valdez, mule and Columbia Mountain, meets the certification standards, that is, it can be sold as a sign of quality and producing areas. The Timana micro-producing area is located in the Andes of Colombia, where the good climate provides a good environment for growing coffee. The main varieties are Colombian Tibica and Kaddura, and several small farmer batches have certification with forest protection.

Flavor description:

The sweetness of forage, wheat and caramel is mild and smooth, with fruity notes on the finish.

Property Characteristics: farm characteristics

Name of Farm Farm: Timan á Timana

Farmer Farm owner: Various small producers different kinds of small farmers

Region producing area: Huila Ulla

Country countries: Colombia Colombia

Farm Size Farm area: 2.8Hectares ha

Altitude altitude: 1600 m

Coffee Characteristics: coffee characteristics

Variety varieties: Caturra Kaddura, Typica Tibica, Bourbon bourbon, Castillo

Processing System treatment: Fully washed and sun dried washing and drying in the grain drying field

Flowering period flowering period: September-October September to October

Harvest period harvest time: March-July March to July

Appearance appearance:. 16-18 mesh

Grade level: 1 Speciality Grade

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: peanut, drupe, chocolate, caramel, pineapple, banana, caramel

Acid quality: plums, plums, oranges, acid value is not fine and coarse

Complex complexity and other other: sweet flowers, melons and fruits, balanced taste, low complexity, sweet brown sugar.

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 V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.