Introduction to the flavor characteristics of Huilan coffee beans in Huilan coffee producing area of Colombia

In the front street, when recommending coffee beans for beginners who are just making coffee, they always take the washed coffee beans from Cymbidium of Colombia as the first recommendation, because compared with Yega Sherfield coffee beans with bright acidity or Mantenin coffee beans with high alcohol thickness, Colombian coffee beans are really very friendly ~ under the traditional treatment. Colombian coffee beans always feel so clean, balanced and soft, which is a gentle experience for those who have just come into contact with hand-brewed coffee. This Colombian coffee bean can show a gentle flavor, behind the credit can not be separated from the care of the environment during its growth, but also inseparable from the care of people in the process of extracting coffee beans.

Located in southern Colombia, Cymbidium is a hilly area surrounded by mountains. The mountains shield the coffee trees from the cold wind and send cool breezes to take away the heat. At the same time, important rivers in Colombia pass through this place. It can be said that God has created a unique growth environment for the coffee trees here. Such a superior geographical environment makes the region one of the most famous boutique coffee producing areas in Colombia.

Coffee trees in Huilan area will be planted on hills above 1500m above sea level, and the slopes are covered with volcanic soil rich in nutrients. The diurnal temperature difference brought by the altitude and the minerals brought by the volcanic soil give the coffee beans produced here a charming complex juicy, roasted nutty aroma and caramel-like sweetness.

In this hill, people use pure manual picking, one is to protect the growth of coffee trees and the integrity of coffee fruits, and the other is that only fully mature coffee fruits will be picked. In this way, in the process of coffee bean extraction (that is, coffee bean processing), can better ensure the overall quality of the final coffee beans, so that the coffee flavor is cleaner, sweetness will be more obvious.

The technology of extracting coffee beans through pool fermentation has also been handed down by Colombian farmers from generation to generation. The water used in Huilan area is natural mountain spring water. Mountain spring water contains more minerals than river water, giving coffee beans a cleaner acidity and sweetness during fermentation.

In roasting, in order to make this Colombian coffee bean better show its tenderness, Qianjie uses medium roasting. Moderate roasting reduces the acidity of coffee beans while retaining their sour taste, while the caramelization process brings roasted nutty and caramel aromas to coffee beans.

In brewing, Qianjie recommends using V60001 filter cup for brewing. The spiral rib design of V60 filter cup can speed up the passage of water and reduce the probability of over-extraction of coffee. In front of the grinding degree, it is recommended to use medium and fine grinding (about the size of fine granulated sugar; the screening rate of China's No. 20 standard screen is 75%, and the boiling water temperature is not too high, 89-90 degrees Celsius.

Using a V600.001 filter cup, it is recommended to pour 15g coffee powder into it and brew it in the ratio of 1:15 water (i.e. 225g water in 15g powder). After putting in the coffee powder, press the timing before starting to inject water. In the first stage, twice the amount of water (30g) is injected in a circle with a small flow of water, and then steamed, allowing the coffee powder to release most of the carbon dioxide, which can further stabilize the subsequent extraction.

When the timer starts at 30 seconds, the second stage of water can be injected into the second section of water, and the second section of water is also injected in a circle with a small flow of 95g water (the total amount of water injected at this time is 125g). The water injection of the third stage can be stopped when the water of the filter cup is lowered to 2x3 of the powder layer, and the water injection can be stopped after 90g water is injected in a circle with a small flow (the total amount of water injection at this time is 225g). Finally, wait for all the water in the filter cup to drop into the pot / cup before removing the filter cup, which is about 1 minute 50 to 2 minutes. Shake the coffee evenly after extraction and then taste it.

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