Flavor and taste characteristics of Colombian coffee bean varieties introduction to the information of Colombian Huilan coffee producing area

People who like to drink a single item can not miss the Columbia item on the front street. The super Colombian coffee has a rich and thick aroma, will not be too strong, and does not have an obvious sour tone, but with a clear high-quality acidity. In order to satisfy the strong aroma of Colombian coffee, the Colombian beans on the front street bean list are moderately roasted to highlight its aroma.

According to Qianjie, a priest first introduced the iron pickup to Colombia from the French Antilles Venezuela between the 16th and 17th centuries. Iron pickup has a light floral fragrance, high-quality acid, but the yield is very small, so most Canon beans choose coffee varieties with higher yields.

Qianjie to learn about a coffee, will first understand its geographical location, climate and so on. Colombia is located in northwestern South America, bordered by the Pacific and Atlantic oceans. Panama in the northwest, Venezuela in the east, Brazil in the southeast, Peru in the south and Guadore in the southwest. Colombia's mild climate, humid air and diverse climate make it a harvest season all year round, with the main season from October to January and the secondary season from April to July. Different kinds of coffee mature at different times. What they grow is a unique quality Arabica coffee beans, Colombian coffee beans flavor characteristics: rich taste, endless aftertaste, can be called coffee boutique.

Good geographical location, production areas will also be established, just like Colombia, it has more production areas, the more famous are Medellin (Armenia) and Manizarez (Manizales), traditionally collectively referred to as "MAM".

Let's briefly introduce the coffee from Columbia in front of us.

Qianjie has many kinds of coffee from the Huilan area of Colombia, which is located in the southern part of the Central Mountains in southern Colombia and is the most famous boutique coffee producing area in the country. The hills surrounded by mountains are more than 1500 meters above sea level, where important rivers flow and bring abundant rainfall. Its geographical environment creates a good growth environment for growing high-quality coffee. Therefore, Qianjie chose coffee from Huilan District of Colombia as one of the seven major food rations in Qianjie, so that people can taste the most primitive, cleanest and brightest taste of Colombian coffee. The coffee beans treated by washing method can reflect the characteristics of Colombian Huilan coffee to the maximum extent.

1. Front Street Columbia Huilan Coffee

Producing area: Huilan, Colombia

Altitude: 1500-1800 m

Variety: Kaddura

Treatment: washing

Flavor: dark chocolate, nuts, caramel, soft fruit acid in the mouth.

Qianjie coffee is named after the coffee producing area, which shows that the quality of Colombian coffee in this area can represent the uniqueness of Huilan coffee. 100% Arabica species are selected according to the grain size and single variety of coffee beans. Its most prominent feature is purity, balance and softness.

two。 Columbia Flower Moon Night Coffee on the front street

Production area: Huilan Esteogatine Farm

Treatment: anaerobic solarization

Variety: Kaddura

Altitude: 1800 m

Qianjie this flower and moon night uses the more popular anaerobic treatment, with a very strong strawberry jam flavor, outstanding fermentation aroma, sweet chocolate taste, very intoxicating.

First of all, the coffee fruit is put into a sealed fermentation bucket to prolong the whole fermentation time with low temperature fermentation, and the coffee flavor is more likely to be fermented for 15-20 days, and under the gestation of time, slow drying can make coffee cherries develop the best water activity in this process, so that the flavor develops well, and the raw beans can last longer in the cycle of the production season. After fermentation, the coffee fruits are dried in the sun. Qianjie learned that the most basic flavor of Colombia is nuts and chocolate, and due to Colombia's innovation in the post-processing of coffee, there have been many coffee beans with outstanding flavor, and Qianjie has been paying attention to this all the time. but this flower moon night in addition to this foundation, but also has a strong fruit flavor, surprising.

3. Front Street Columbia Rose Valley Coffee

Manor: Columbia Tree Manor

Producing area: Santander producing area

Treatment: anaerobic double enzyme washing

Altitude: 1700 m

Variety: Kaddura

The coffee variety of Qianjie Rose Valley is the common Kaddura in the Americas. Kaddura, a natural variety of Bourbon, was discovered in Brazil in 1937. Kaddura continues the citrus nut tone of the bourbon variety, but is more high-yielding because the plant is short. The front street tests on a variety of Colombian and Brazilian coffee cups show that the difference between Colombian and Brazilian coffee is that Colombian coffee has rich aroma, good acidity and high balance, while Brazilian coffee has soft taste, low acidity and good mellow. Colombia has many excellent coffee estates, and Qianjie has also focused on the big tree manor, which has been in operation for more than 20 years. Its rich peach flavor surprised many partners who like peach oolong.

Qianjie Rose Valley, a Colombian coffee bean, is treated by anaerobic enzyme washing. The first half of this method is similar to the water washing method. The defective coffee beans are removed by flotation, then the pulp and peel are removed by machine, and the treated coffee beans are put into a closed container. Carbon dioxide is injected to release oxygen, which slows down the decomposition rate of sugar in coffee pectin in an oxygen-free environment. PH also decreases more slowly, prolonging the fermentation time, and the coffee beans in this area have a strong taste. It is famous for its long aftertaste and unique fresh vegetation flavor.

4. Front Street Colombian Cherry Blossom Coffee

Producing area: Colombian Cauca producing area

Coffee Manor: paradise Manor

Planting altitude: 2050 m

Coffee variety: Castillo

Treatment: double anaerobic washing

Flavor: Cherry blossom, sweet-scented osmanthus, passion fruit, sweet aroma, round taste and long-lasting rhyme.

It shows the aroma of moxa, mint, eucalyptus and the flavor of berry and strawberry sugar through double anaerobic washing treatment.

The topography, precipitation, temperature and volcanic soil in Cauca create excellent conditions for growing Colombian coffee. Therefore, it is generally considered to be a certified area of origin in Colombia. 80% are mountainous, and high altitude creates a large temperature difference at night, enabling coffee seeds and fruits to fully absorb nutrients, as well as better acidity and commendable sweetness in Cauca.

In addition to growing Kaddura Caturra, Bourbon Bourbon, Tippika Typica and Parkmara, which are common in America, the Colombian coffee variety also has its own three disease-resistant varieties, namely, Castillo Castillo and the Colombian Colombia variety with the same name as Tabby Tabi, and is planning to try other different varieties.

The bean in Qianjie adopts the most popular treatment method in recent years. The coffee fruit is generally fermented in an anaerobic environment, and then taken out of the anaerobic environment for further treatment. This method is called anaerobic fermentation treatment. So this bean has the acidity and smooth taste of citrus and lemon.

5. Front street Columbia Huilan decaf coffee

Producing area: Huilan, Colombia

Altitude: 1750 m

Variety: iron pickup, Kaddura, Castillo

Treatment: de-causation of water treatment in Switzerland

Flavor: dark chocolate, caramel, nuts, mellow taste.

Qianjie is a variety of beans, and this batch of Colombian decaf contains three varieties of iron pickup, Kaddura and Castillo. And Kaddura makes the natural mutant of bourbon, its adaptability is super strong, do not need shade tree, direct exposure in the sun, commonly known as exposed coffee. It uses Swiss water technology to treat decaf coffee. The Swiss water treatment method was developed by the Swiss company Coffex in the late 1970s, and SWISS WATER ®is currently patented. This treatment will soak the raw coffee beans in hot water, and the soaking stage has actually partially removed caffeine. The soaked solution is then filtered with activated carbon and finally poured back into the coffee beans. This series of steps will be more effective in removing caffeine. In addition to not requiring the use of chemical solvents, the soaked solution can be reused in different batches of treatment procedures, but the coffee will still lose flavor during the filtration process. The caffeine removal rate of this method can reach 99.9%, which is also the highest method of caffeine removal. This low-caffeinated coffee bean on Qianjie satisfies some of the requirements for coffee but not too much caffeine.

6. Front Street Columbia San Jose Manor Coffee

Treatment method: fine rum barrel treatment

Variety: Castillo (Castillo) variety

Altitude: 1750 m

Flavor: rum, wine heart chocolate, tropical fruit, maple syrup

Castillo (Castillo) is a new generation coffee variety resistant to leaf rust developed jointly by the Colombian Coffee producers Association (FNC) and the Colombian National Coffee Research Center (Cenicaf é). After 23 years of research and experiment, Cenicaf é cultivated the fifth generation Castillo and formally promoted commercial planting in 2005. Castillo is famous for its smoothness, aroma and citric acid.

The beans on the front street are fermented in rum buckets with water:

The coffee fruit was peeled and put into aged oak wine barrel for low-temperature fermentation, then washed after low-temperature fermentation, and finally dried on the sun rack.

Colombia's unique natural conditions, the grown coffee has a full taste, nutty, dark chocolate aromas and supple pleasant acidity. Therefore, Colombian individual coffee has always been loved by the public. Lovers who like to drink hand-made coffee should not miss these Colombian coffees in front of the street.

How does Qianjie coffee brew Colombian coffee beans?

After introducing a number of coffee beans from Colombia in front of Qianjie, people can roughly figure out how different beans have different flavors through different treatments. At the same time, it gives rise to the question that often has a curious partner in the store: how to drink Colombian coffee?

[cooking parameters]

Columbia Coffee on the front street uses a Hario V60 filter cup because it wants to highlight its aroma and high quality acidity. With the large mouth of V60 filter cup and the design of its spiral ribs, the air can be discharged more easily, thus improving the extraction quality. The extracted coffee has a lighter taste, more acidity and more obvious aroma.

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Ratio of powder to water: 1:15

Degree of grinding: EK43s#10 (the pass rate of Chinese standard No. 20 screen is 80%)

Front Street uses three-stage water filling when brewing Colombian coffee. First, 30 grams of water is injected for steaming for 30 seconds, then the second stage of water is injected to 125 grams for stages, when the water level is about to expose the powder layer, the injection of the third section of water to 225 grams is stopped, and the filter cup can be removed after the water in the filter cup drips completely. The total extraction time is 200 minutes'.

Qianjie through many times of brewing and careful observation found that Flower Moon Night, Rose Valley and other beans, except because the coffee beans in the front street are usually roasted freshly within five days, which leads to the expansion of coffee particles when steaming, because of special treatment, coffee particles are easy to absorb water and expand, but the water flow speed is too fast during extraction, and when water injection, the water flow should be controlled as small as possible.

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