Colombia coffee beans origin flavor grade characteristics story introduction Colombia coffee beans variety brief description

Qianjie found that many people come into contact with Colombian coffee from Italian coffee, which is widely used in blending coffee beans because of its strong aroma and soft and clean taste. With the popularity of boutique coffee in recent years, there are many Colombian high-quality individual coffee beans in coffee shops. There are five kinds of beans in the daily bean list of Qianjie stores, which shows that high-quality Colombian coffee is becoming more and more popular.

Where does Colombian boutique coffee come from?

As the second largest producer of Arabica coffee beans in the world, Colombia's high altitude and diverse climate allow it to produce coffee of higher quality than most commercial beans. Geographically, Colombia spans the northern and southern hemispheres, near the equator, and along the Andes, which is famous for its high altitude, forms a coffee-growing area with three rivers and two rivers. The span between the north and the south is very large, so there are two distinct main harvest seasons and low-volume micro-production seasons, which is why Colombia produces coffee all the year round.

Colombian coffee is generally planted between 1200 and 2000 meters, which is much higher than that in Brazil. Local mountains and rivers form a variety of unique and diverse microclimates, Rain Water brought by warm and humid ocean currents, and mineral-rich soil formed by volcanoes. The combination of these factors makes the coffee produced by Colombian coffee with high-quality sour aroma.

Coffee cultivation in Colombia is mainly distributed in the western part of the country, with 15 producing areas from north to south, among which high-quality boutique coffee is mainly concentrated in the southwest, especially in Cauca, Nalinglong and Huilan producing areas. it has rich fruit acidity and soft taste.

Na Linglong

NARINO is located in the most southwestern part of the country, bordering Ecuador, where there are abundant water resources brought by many rivers, the year-round light is abundant, and coffee trees are mostly planted at an altitude of 1600 meters. Due to the warm and humid air brought by the canyon, the coffee can even be grown to a height of 2300 meters. Coupled with the fertile nourishment provided by volcanic ash, the coffee flavor here is balanced and soft. Clean taste.

Na Linglong's coffee output accounts for about 3% of the country's coffee production, and it is harvested one season a year. Although the quantity is small, it is loved by many coffee people for its high quality. Each year there will be a half-year rainy season that begins in October, and the harvest season begins in April of the following year, and the work of picking ripe coffee and cherries at higher elevations lasts until August.

Test card

Cauca production area is located next to Nalinglong, located in the southwest, where the highest elevation reaches 2100 meters, with an overall average elevation of 1758 meters. The terrain is mainly mountainous, and there is an obvious temperature difference at high altitude. the coffee fruit ripens slowly in the environment with large temperature difference, so it absorbs more nutrients, and the coffee produced by Cauca has a soft sweet and sour feeling.

Similar to the Nalinglong producing area, Cauca will have a rainy season from October to December, and coffee trees will blossom at the end of the rainy season, followed by the coffee harvest period.

Huilan

As the most famous coffee producing area in Colombia, Whelan Province is surrounded by mountains, with an average elevation of more than 1500 meters above sea level. Columdo's main rivers flow here, with rich water and moist air. The cool monsoon between the canyons keeps the temperature from getting too high and hinders the cold wind from coming in. Coupled with the fertile soil brought by the Whelan volcano, Arabica coffee here absorbs plenty of nutrients. Many Colombian coffee beans with complex aroma and fruit flavor are produced here.

Huilan has a large elevation difference in the planting environment, between 1250 and 2000 meters, so there are two harvest seasons here in a year, with September-December as the main production season and April-May as the secondary production season. Whenever the coffee fruit ripens season, we can see the local people busy picking coffee fruits on the coffee trees in the canyon by hand, so as to ensure the integrity and maturity of coffee cherries, so that the quality of coffee beans is stable. Therefore, Qianjie will add the washed Whelan coffee to the rations bean series, hoping that everyone can drink the quality guaranteed boutique Colombian coffee.

Front Street Coffee: Columbia Huilan Coffee beans

Producing area: Cymbidium

Altitude: 1500-1800 m

Treatment: washing

Variety: Kaddura

Flavor: nuts, dark chocolate, caramel, soft fruit acid

Many friends who have just started the coffee circle may often struggle with which kind of coffee beans to buy, worried that the price is too high, the flavor will not suit them, and that the quantity of a single packet is too large to be wasteful, so Qianjie launched a series of rations and beans. The aim is to know that friends from different coffee producing areas can taste the basic flavor of the producing area at the lowest price, 25 yuan per bag of 100g. In this way, we can not only drink the basic flavor of different producing areas, but also avoid waste. In addition to Colombia, there are six other classic regional flavor types of coffee selected from the front street: the bright and sour Esseye plus Chevy, the mellow and solid Brazilian Hilado, the unique spice in Indonesia, the sweet Tara beads in Costa Rica, and the smoked citric acid in Guatemala Vivetna fruit.

What kind of beans does Huilan ration belong to?

The variety of Huilan food beans is Kaddura, which is a natural variety of Bourbon, an ancient variety of Arabica. It was found in Brazil in 1927 and is widely cultivated in many countries in Central America. Kaddura inherits the high-quality genes of bourbon and is not resistant to disease, but he has a higher yield per plant than bourbon, and he is more adaptable. He does not need shade trees at all, and can be full of vitality in direct exposure to the sun, so he can plant intensively. In this way, farmers prefer to grow Kaddura varieties.

The most important thing is that Kaddura's flavor is very good. The higher the altitude is, the better the coffee quality is, the more obvious the sour aroma is, and the brighter the acidity is.

Washing treatment

Since a large proportion of Colombian farmers make a living by producing coffee, most local farms are equipped with special coffee peeling equipment to ferment the peeled and peeled shell beans in a tiled pond for about 24 hours. the acid produced during fermentation causes the pectin layer to fall off. After the fermentation, pour the coffee into the flow tank and wash it to remove the residual pectin from the surface. Finally, the wet shell beans are laid on a clean ground to dry, knowing that the coffee beans with a water content of 12.5% can be packed for testing.

As the way of washing treatment is to completely remove the skin, pulp and pectin layer before drying, to maximize the aroma of the coffee bean itself, so it can show the most basic flavor of the producing area. This is why the vast majority of rations beans in front of the street are washed.

How to make Colombian-style coffee

Before talking about how to brew, Qianjie here suggests using freshly roasted coffee beans. If you brew old coffee beans that have been preserved for a long time, the aroma of the coffee may have been lost, and even the most accurate brewing method is difficult to restore the flavor of the coffee. Qianjie is well aware of the importance of freshness, so the coffee beans shipped are freshly roasted within 5 days, and the guests are still in the freshest state when they receive them.

This Colombian water wash Huilan mouth beans, Qianjie bakers want to retain a slight soft acidity, as well as highlight rich nuts, chocolate flavors, will use medium baking. Baristas in front street want to extract the aroma of coffee as much as possible, so they choose a finer grinding scale. Medium water temperature and fast flow rate filter cup can avoid over-extraction.

The cooking parameters of Huilan grain beans: water temperature of 90 degrees Celsius, ratio of powder to liquid at 1:15, grindness of 80% of China Standard 20 sun screen, 15g coffee powder, V60 filter cup, three-stage extraction.

Three-stage extraction: the first stage is steamed with 30g water for 30 seconds, evenly injected around the circle to form a drum, the second stage is injected with 95g hot water, the powder layer is reduced to half, and the third stage 100g is injected until all the coffee is filtered. Pay attention to the center point to start water injection, the whole process of small flow soft circle, to avoid uneven extraction.

Huilan food beans taste mellow chocolate, nut flavor, with caramel back sweet, a touch of soft fruit acid, the overall taste clean, sweet and bitter moderate.

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