Colombia Moonlit Night and Rose Valley Coffee Bean Flavor Characteristics Colombia Coffee Bean Treatment

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Colombia is a beautiful country located in the northwest of South America, with a pleasant climate and spring all year round. This climate is not only good for people, but also suitable for coffee trees. Colombian coffee exudes this light and elegant aroma, not as strong as Brazilian coffee, not as sour as African coffee beans, but as sweet as dark chocolate, worthy of the reputation of "coffee gentleman".

Colombia is one of the largest producers of high-quality coffee in the world. Most of their coffee beans are grown near the Andes at high elevations, so they cannot be picked by machines and are harvested by hand. Unlike Brazil, Colombian coffee beans are basically washed. One of the seven food rations in front of the street comes from Huilan, a famous boutique coffee producing area in Colombia, which uses the more commonly used water washing treatment in Colombia. This Huilan production area of rations beans is a very classic Colombian rich nut, chocolate flavor.

In recent years, various producing countries have brought forth new ideas in their original treatment of raw coffee beans, resulting in a variety of special treatments, among which anaerobic fermentation is also very common in various countries, including Colombia. In front of the street, there are two kinds of coffee beans from Columbia, Rose Valley and Flower Moon Night. These two coffee beans are common varieties in Colombia Kaddura, Kaddura is a variety of bourbon, tree species short, easy to pick, in addition, its disease resistance is also very strong, the yield is also very high.

However, in recent years, the Castillo variety has also been vigorously promoted in Colombia. Castillo is jointly developed by the Colombian Coffee producers Association and the Colombian Research Center in order to improve yield and disease resistance. Castillo is famous for its strong aroma and citric acid. Among them, one of the Isabella coffee beans purchased from Qianjie Coffee is the Castillo variety.

The Isabella coffee beans on the front street are semi-washed, with citrus, American and virgin fruit acidity in the mouth, honey sweetness after cooling, floral finish, smooth and clean taste. The coffee beans of Flower Moon Night and Rose Valley just mentioned in front of the street have a similar flavor, both strawberry flavor and floral flavor. But if you taste it carefully, you will find that the fragrance of Rose Valley is very strong, while the smell of Flower Moon Night is lighter, but the flavor of strawberry jam comes from the nostrils. Although they are Colombian coffee beans, they are not treated the same way.

Huayue Night Coffee is treated by anaerobic sun treatment. The fruit flavor of moonlight night is more obvious, even with the aroma of fermented wine, take a sip of this Colombian coffee, full-bodied strawberry jam aroma, peach taste, like drinking a glass of strawberry juice, the difference is, strawberry juice color is pink, while Huayue Night coffee liquid in the sun, wine, mellow, sweet.

On the other hand, the rose coffee beans in Qianjie are from the big tree manor in Santander, which is very particular about the treatment of coffee fruit. They only take the coffee fruit which is fully ripe and dark red to pick. And the production scale of Colombian coffee is mainly large manors, but also a small part of the family model.

In front of the street, this Rose Valley has a unique coffee taste, rose tea with peach juice, with aromas of rose and wine chocolate, with the quality of black grapes and the silky taste of cream toffee. You will love the rich taste of this Colombian coffee and make you miss it. It has something to do with the use of special anaerobic double enzyme water washing. This treatment method is similar to washing treatment, which removes the defective beans by flotation and then removes the peel and pulp by machine. Then put in an oxygen-free environment to make the sugar of pectin decompose slowly and prolong the fermentation time. Therefore, the rose valley in Qianjie tastes a little more sour than the moonlight. Because the Huayue Night in Qianjie is treated with anaerobic sun treatment, the overall flavor is more rich and flat. Rose Valley, on the other hand, tastes more like fruit juice, with grape flavor and floral flavor.

The three coffee beans just mentioned in the front street are all treated by anaerobic fermentation, which actually allows coffee beans to be fermented in an anaerobic or hypoxic environment. Like what Qianjie said above is natural fermentation, and it is very difficult to control the flavor of coffee, so there will be many uncertain factors, such as washing treatment, whether coffee beans will be overfermented in the process of pool fermentation, resulting in excessive sour coffee beans, or whether the process of pectin fermentation will produce other bad flavors in the process of sun exposure, which is very difficult to control and can only be eaten by heaven.

Therefore, there will be anaerobic fermentation treatment. Its treatment method is to put the coffee beans in a pressure-resistant sealed stainless steel bucket to achieve the desired coffee flavor by artificially controlling the temperature, time, PH value and the required fermentation process. There are also many types of anaerobic fermented coffee beans in the front street store.

Qianjie will take a Huayue Night coffee bean from the Huilan area of Colombia to introduce how to carry out the artificial fermentation process. First of all, the coffee fruit that has been freshly harvested and has been removed from the defective beans is put directly into a sealed fermentation barrel for low-temperature fermentation at a temperature between 10 and 15 degrees. In an anaerobic environment, the decomposition of pectin sugars slows down because low temperatures inhibit the growth of microorganisms. Therefore, the fermentation time of coffee beans is longer than that of traditional sun treatment, and the sweetness increases. After more than three days of anaerobic fermentation, the coffee fruit in the bucket is sunburned, and after drying, the peel and pulp are removed and can be entered into the warehouse. Therefore, through the cup test in the front street, we found that the sweetness of this coffee is very obvious, a bit like strawberry jam flavor, and a little fermented wine flavor.

When brewing this Colombian coffee bean in the front street, choose 15g, the degree of grinding is medium fine, the powder-to-water ratio is 1:15, the filter cup selects the common hario v60 filter cup, the shape of the cone increases the layering of the coffee, and the water temperature is 91 degrees Celsius.

In the first stage, 30 grams of water is injected for steaming for 30 seconds. The purpose of steaming is to properly discharge carbon dioxide and avoid excessive carbon dioxide content affecting the extraction. The amount of water injected into the second stage is 100 grams, plus the steaming water is injected to 130 grams, which is evenly injected in a circle to strengthen the front and middle stage extraction and enhance the extraction of small molecular substances in the front and middle section. After injection, the interval is 10 seconds, then the remaining 95 grams of water is injected evenly around the circle, and the last 25 grams of vertical center water is injected to avoid too much disturbance to extract too much bitterness in the back section. The overall flavor of this Colombian coffee bean is: strawberry jam, fermented aroma, sweet chocolate taste.

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