Huilan District of Colombia hopes that the manor will insolate the flavor of Castillo / Iron pickup / Kaddura Coffee.

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Colombia La Esperanza Natural

Colombia wants the manor to be insolated.

Country: Colombia

Producing area: Huilan

Altitude: 1800m

Treatment: sun treatment

Grade: SUPREMO

Variety: iron pickup, Kaddura, Castillo

| | Huilan, Colombia

Huila, Narino and Tolima in southwestern Colombia are all producers of fine coffee, and almost all the top 10 Colombian coffee competitors come from these three producing areas, and they are also dominated by small coffee farmers with small yields and small farming areas.

Huilan province is located in western Colombia, where the Andes form a narrow canyon, where coffee grows on the slopes, and it is also a well-known coffee-producing area in Colombia.

Coffee in Huilan Province has a well-balanced and warm flavor because of its rich volcanic soil, moderate rainfall and high-altitude microclimate. It is mostly produced by small farmers, and about 80% of the producers in the region grow coffee on less than 3 hectares of land. Because most of the work is taken care of by small farmers themselves, the labour force is rarely outsourced, so farms can be managed more thoroughly and intensively and coffee beans can be processed.

| | Hope Manor (La Esperanza)

Hope La Esperanza is located in the Huila producing area. It is not a coffee farm belonging to individuals or families, but a collection of several coffee farmers to sell under the name Hope Manor.

Hope Manor is located in the forest of 1400-1650 meters above sea level, harvesting fully mature coffee beans by hand. Coffee farmers adhere to a good planting environment and perseverance to control the quality of raw coffee beans. It is the winner of the 2007 Colombian coffee competition. In 2008, it also won 9th and 12th and 14th (different coffee growers). In November 2008, it was awarded a high score of 93 by American coffee guru Kenneth Davids (author of coffee review and coffee baking). It is the top manor in Colombia.

Hope Manor has four estates (Esperanza, Las Margaritas, Cerro Azul and Potosi). Won the Best of Panama Best Panama Champion (2008) and runner-up (2009). 2012 even arranged the 2nd, 3rd and 7th seats in the top ten of SCAA Coffee of the Year with three products. In GFA (Good Food Award), Hope Manor has also become the only award-winning estate outside Ethiopia, Kenya and Panama.

| | handling method |

This bean is treated in the sun.

Sun treatment is a kind of low-cost and simple treatment. Sun treatment is to reduce the water content of coffee through a large amount of drying.

Pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom of the water and remove the floating beans. Put the whole coffee fruit with meat and belt in the sun on the bean drying farm and naturally dry to about 12% of the water content, which takes about two to four weeks. Finally, the peeling machine is used to remove the hard peel, pulp and sheep skin, and the raw beans appear.

| | Raw beans |

The varieties of this bean are iron pickup, Kaddura and Castillo.

Iron pickup

Typica is one of the ancient varieties of Arabica coffee discovered today, and the other is called bourbon. The Arabica species originated in Ethiopia, where it still grows naturally today in the highlands of the pristine rainforest.

The Ironpika bean is slender, the tree is tall, the fruit is oval, and the branches are slightly inclined. The iron pickup is slender and unfolding, with a tilt angle of 50 Mel 70 degrees.

Kaddura

The early varieties planted in Colombia were the old iron pickup and bourbon, which were replaced by Kaddura in 1970; Kaddura is not only more productive per plant than iron pickup and bourbon, but also can be planted more per unit of acreage because the tree is more compact.

Castiu

The most widely cultivated coffee variety in Colombia comes from a cultivated variety in Colombia. It is popular because of its reputation for resistance to leaf rust.

Since 1961, CENICAFE began to study Timor varieties of Robusta blood, and then CENICAFE continued its research and development. In 2002, it released the second disease-resistant variety Tabi (a hybrid of iron pickup, bourbon and Timor), and in 2005 it released Castillo, the most functional disease-resistant variety so far. After the outbreak of leaf rust in 2008, Colombia began to vigorously promote Castillo cultivation.

| | Baking analysis |

Roaster Yangjia 800N (baking capacity 300g)

Enter the pot when the furnace temperature is 160 degrees Celsius, adjust the firepower to 140 after opening the throttle for 30 seconds, the throttle will not change, the temperature recovery point will be 39 ℃, and the throttle will be opened to 4 when the furnace temperature is 140 ℃. At this time, the bean surface will turn yellow, the smell of grass will disappear completely, and enter the dehydration stage. When the furnace temperature reaches 166C, the firepower will be adjusted to 110C, and the throttle will remain the same.

The smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion starts, adjust the throttle to 5 (the firepower should be very careful, not so small that there is no burst sound), firepower 50, a development after the explosion, 2 degrees 39 players 25 ", 198 degrees into the pot.

Agtron bean color value is 65.1 (above), Agtron pink value is 68 (bottom), Roast Delta value is 2.9.

Cup test: there are fermented fruit aromas, raisins, citrus, fermented fruit, Bolin, nuts, caramel, chocolate.

| | Analysis of cooking |

Recommended cooking method: hand flushing

Filter cup: KONO

Water temperature: 84 ℃

Powder / water ratio: 1:15

Degree of grinding: BG 5R (pass rate of Chinese standard No. 20 screen 58%)

Cooking method: 30 grams of water steaming for 30 seconds, water injection to 126 grams, and so on when the water level is about to expose the powder bed, continue to inject water to 225 grams, when the water level is about to expose the powder bed, remove the filter cup, (steaming starts) the extraction time is two minutes.

It smells of fermented and rice, with soft citrus and tropical fruit on the palate, with nutty, chocolate and creamy flavours.

END