Colombia Hope Manor Rose Summer and San Pedro Manor, Tolima, Colombia

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Colombia is the world's third largest exporter of coffee, mainly producing Arabica coffee and the largest exporter of Arabica beans. Colombia is rich in products, especially coffee, flowers, gold and emeralds are known as the "four treasures". Colombia is located in the northwest of the South American continent, bordering Central America and Panama. From the aerial view, it looks like it has been scratched by a cat on the west side, leaving three vertical paw marks from north to south. The country's famous producing areas are scattered in the Andes with fertile volcanic soil.

Coffee variety

In addition to the common coffee varieties in the Americas, such as Kaddura Caturra, Bourbon Bourbon, Tippika Typica and Parkmara, Colombia also has its own three disease-resistant varieties, namely Castillo Castillo and Tabi Tabi Colombian Colombia with the same name as the country. Of course, there are also some rare and valuable varieties such as Rosa Gesha, small-grained Mocha Mocca, Rume Sudan Romer Sultan, Eugenioides Eugene Odes, Laurina pointed Bourbon, Maraguesa Mara Rosa (a natural hybrid between Marago Rippi and Rosa).

In the Colombian coffee feast had the honor to drink a second to kill a lot of Colombian rosy summer pink bourbon, just know that there is such an amazing variety of coffee. Generally speaking, bourbon is a coffee tree that belongs to a branch of Arabica species, generally bearing red fruit, called red bourbon, in addition to yellow bourbon, orange bourbon, yellow bourbon relatively low yield, but better quality.

Some experts say that the pink bourbon of Columbia Rose Summer is not bourbon.

Recently, there is also a Colombian sun bean. Called wush wush, it is rare to see sun beans in Colombia. Look at the tweet [there is a bean, it's hot. Is Wush Wush coffee variety or coffee producing area? ]

Colombia hopes the manor is rosy in summer

Country: Colombia

Producing area: Huilan

Altitude: 1800m

Treatment: washing treatment

Grade: SUPREMO

Variety: Rose summer

| | 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.

The Hope Manor is located in a 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 won by American coffee master Kenneth? Davids (author of coffee review and Coffee Home Bakery) scored 93 and is the top estate 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.

When cooked at a higher water temperature, the bean tastes sweet and tea, with sour notes of citrus, plum and bergamot, cinnamon and caramel in the middle, and oolong tea in the aftertaste. When cooked at a lower water temperature, the overall flavor of the bean is obvious. The entrance first feels a hint of flowers, as well as citrus, orange, lemon and slight sour notes of berries, and the middle begins to show the sweetness of cream and honey. the finish has a hint of oolong tea and sugar.

Chateau San Pedro, Tolima, Colombia

Country: Colombia

Producing area: Tolima

Altitude: 1860m

Treatment: washing treatment

Grade: SUPREMO

Variety: Rose summer

San Pedro Manor Finca San Pedro

Finca San Pedro is located in the village of veredaLa Marimba, the village where most of the top coffee is grown in the area. His son Alberto is the community leader, working with many of the family's neighbors to improve the quality of coffee throughout the region.

Finca San Pedro's processing method is exemplary, with one shallow slot for removing immature cherries and another for the fermentation of coffee cherries. Coffee cherries are fermented for 20-24 hours, washed for 5-7 rounds after fermentation, and dried on a brand new parabolic drying bed.

For them, the new drying bed is a big improvement-their original drying bed is only 12 square meters, which means there is not enough space to dry all the coffee evenly at the peak of the harvest season. Now, with a new bed of 47 square meters, all the coffee beans can be dried slowly and thoroughly.

Flavor:

When brewing, you can smell the sour aroma of citrus and the fragrance of green tea. when it is hot, the sugar and licorice feel sweet, with a little sour tone of lemon and the aftertaste of oolong tea, which is a bit like a cup of lemon tea. when the temperature comes down, the flavor of citrus is obvious, honey and sucrose are sweet for a long time, but there is a feeling of honey green tea when the temperature comes down.

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