Boutique hand-brewing experiment on the taste characteristics of Colombian coffee

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Colombia is the second largest producer of Arabica beans, and its high-quality waterwashed beans have always been the representative of high-quality coffee.

For coffee beans exported from Colombia, processors buy them from coffee farmers, pass specific gravity checks and manually pick out defective beans, and then bag them after layers of strict inspection, so the quality of Colombian coffee can be guaranteed, and the grade of exported beans is determined according to the size of the beans.

At present, there are two main producing areas in Colombia: commercial coffee producing areas and boutique coffee producing areas. Commercial coffee is distributed in Medillin, Armenia and Manizales in the north-central region, collectively known as MAM. The high-altitude areas in the south are the fine coffee, such as Huila, San Augustin, Cauca, Tolima and Narino in St. Augustine.

The aroma and fruit acid are the most important features, toast-like aroma, obvious fruit acid spread into the throat, followed by a mellow taste of sweetness and bitterness.

It is highly compatible with other coffees, so it is also used to increase aroma and mellowness in high-quality mixed coffee.

The medium and deep fried Colombian beans will be more sour and more bitter, and the aroma will show carbon fire and caramel aroma.

The steaming time is 30sec, the nutty aroma (macadamia nut) is obvious when hand flushing, but the entrance is a completely new world! First there is a tomato flavor of fruits and vegetables, followed by lemon acid, mellow taste, the first time to drink coffee with fruit and vegetables flavor, very interesting!

Although Colombian coffee beans are not as unique as Ethiopia's Yega Sheffield, the mellow taste is also irresistible, and it is a good choice for mixed beans.