Rainforest Alliance | USDA Certification | Columbia-Viaca Vale DEL CAUCA

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Rainforest Alliance | USDA certification | Columbia-Viaca valle DEL CAUCA flavor?

Products certified by the Rainforest Alliance and the USDA will be marked with a certified pattern on the outer packaging (U.S.D.An is the USDA pattern). The coffee produced in Colombia is the most widely sold coffee and the third largest coffee producer in the world. the main factor is that Colombian coffee is very sweet and full-bodied, and it is very easy to brew successfully. In the family, it is an afternoon tea with dessert cake. With Colombian coffee, you can enjoy the mellow atmosphere at home without going to a cafe. Whether it is pure black coffee or Columbia coffee with a variety of formula coffee is a good choice.

In recent years, due to coffee competitions and incentives to increase the income of coffee farmers, Colombian coffee has broken away from the old impression that it can only be used as a base coffee. In the past, coffee grading was 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 the size and quality of coffee beans. "bigger beans are better." this is an outdated grading system. On the contrary, they are grown in primitive rainforests and naturally grow in small-yield farms or cooperatives that do not apply chemical fertilizers and pesticides. The coffee produced is round, firm, hard and small in turquoise. This is fine Colombian coffee.

VALLE DEL CAUCA, Columbia, is a northwestern province facing the Pacific Ocean. Coffee is grown in the Andes at an altitude of 1700 meters. In this producing area, it was an early member of the International Coffee Organization in Colombia, and cooperatives early had the concept of fair trade and community responsibility. The coffee beans from Viacocca, a SKN CARIBECAFE coffee company, are certified by the Rainforest Alliance (R.A.S) and the United States Department of Agriculture (U.S.I.D). The coffee beans are harvested only once a year. The defective beans are treated by natural washing in December. The proportion of defective beans selected by hand is about 7%. The weight loss ratio of roasted to light roasted (city) coffee beans is 14%, and the proportion of empty shell beans to bad beans is 2%.

Excellent characteristics of coffee beans in the Pacific region of northern Colombia, with small particles (about 15 murmur16) Coffee is hard with fresh tea aroma, round and sweet taste, and the sweetness of cocoa with blueberries has always been a good impression of Colombian coffee.

Shallow roasting City (fragrance): Viacoca coffee grows slowly and sturdily because the beans grow in the primitive rainforest. It is hoped that the fresh blueberry aroma different from the traditional Colombian coffee can be retained at this stage of shallow roasting. Only in northern Colombia, some coffee is more sour, bright and clean. Only in this way can Viacoca show its unique style, the grain aroma of wheat and rice after bean grinding. After brewing, it exudes a unique blueberry aroma that can not be found in other coffee. The bright Umei acid on the cheeks turns sweet and sour quickly, and the taste is clean, lively and thin. This is the strength of northern Colombia coffee in recent years, with aromas of tea and wheat tea on the finish. The overall style is similar to that of Costa Rican coffee, but there is a marked difference in the aroma, which may be called Colombian flavor.

Re-roasting (general C): 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.

The aroma of hazelnut raisins, taffy should not be particularly rich, balanced and smooth, it is nice to leave the sweetness of cantaloupe until the end. Colombia's intense hazelnut aroma is unique, so that the changes made by baking are only slightly different at the tip, which you can feel slowly as you taste it.

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.