Introduction of coffee bean varieties in five major producing areas of Colombia description of flavor characteristics of hand-brewed Colombian coffee

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Colombian coffee beans, with rich and thick aroma, with clear high-quality acidity, high balance, sometimes nutty flavor and endless aftertaste, won the championship in the 2008-2011 SCAA Cup Test Competition for four consecutive years, both in appearance and quality.

All belong to the top grade. In the front street, let's talk about coffee beans from five major boutique coffee producing areas in Colombia. let's take a look at the flavor performance of the five Colombian coffee producing areas.

Colombia is lucky to have two ports in the Atlantic and Pacific Ocean, and this location plays an important role in the global marketing of Colombian coffee. Of all the countries in South America, Colombia is the only one with such an advantage, and the cost of transportation is much lower than that of other countries. Colombia's main traditional producing areas are concentrated in the East and Central Cottrella Mountains, as well as Huilan, Cauca and Nalong in the south.

Important growing areas along the central mountains in Colombia are Medellin, Armenia and Manizales. Among the above three regions, Medellin coffee has the highest quality because of its full granules, rich aroma and moderate acidity. These three producing areas are sometimes called MAM (the initials of the three city names) Coffee Golden Triangle. There are mainly Santander and other producing areas in the eastern mountains. Although the yields of Huilan, Cauca and Nalinglong in the south of Colombia are not high, the special microclimate brought by their elevation, topography and soil makes the coffee in this region with excellent acidity and unique flavor. at the same time, the taste grade is high, the texture is excellent, in recent years, it is deeply loved by coffee lovers all over the world.

Medellin Medellin

Located in the north of Colombia, it has a rich taste, moderate acidity and intriguing high sweetness. this one is suitable for deep baking and gives off a strong aroma. The quality of Medellin exported by the FNC Association will be more uniform and clean than the ordinary Medellin. Therefore, the higher price will also choose the beans exported by the FNC Association. The coffee in Medellin is of good quality, full of particles and rich flavor, and is loved by coffee lovers.

Santander, Santander province

Located in northern Colombia and facing Magdalenaho in the west, it is planted at an altitude of about 1400-1600 meters above sea level and covers an area of 30537 square kilometers. Santander, a very important but rarely mentioned province in Santander, is actually the first province in Colombia to start growing coffee and now accounts for about 5% of Colombia's coffee production. Qianjie coffee has passed the cup test, and the coffee beans in this area are famous for their strong taste, long aftertaste and unique vegetation and fresh flavor.

Front street coffee represents coffee Columbia Rose Valley Coffee beans

Producing area: Santander, Colombia

Treatment: anaerobic double enzyme washing

Altitude: 1700m

Variety: Kaddura

Brewing flavor: amazing peach characteristics, accompanied by rose and wine chocolate aromas, fragrant, the entrance is like drinking peach juice. It not only has the sweet and sour taste of black grapes, but also has the silky taste of cream taffy.

Qianjie Coffee roasted Rose Valley Coffee beans suggestion

Yangjia 800N, 500g soybeans. Enter the bean temperature 180 ℃, the initial firepower is 130, the throttle is 3, when the firepower is 140 ℃, the firepower will remain unchanged, the throttle will be opened to 4, at this stage, the bean slowly changes from green to yellow, the grass smell of the original raw bean slowly disappears and goes into a state of dehydration. 25 "is when the beans turn yellow, and now the beans have the sweet smell of baking bread. At 180 ℃, the firepower will be reduced to 100, and the throttle will not change to 4.

At 9 & # 39 × 38 ", ugly wrinkles and black markings appear on the bean surface, and the smell of toasted bread obviously turns into coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of a burst point. When the sound of the explosion point begins to explode, the throttle opens to 4, and the development after the explosion is 1: 39. 50196 ℃ into the pot, taking into account the Colombian anaerobic sun and night moon this bean is anaerobic sun, dehydration time as far as possible to let it take off to 9 minutes-9 minutes and 30 seconds, let the beans thoroughly, in order to avoid entrapment and other conditions. After one explosion, it developed to 1: 50196 ℃.

Huilan Huila

Located in the southwest of Colombia, it is one of the major coffee growing areas, accounting for 12% of Colombia's total coffee production. Because there are famous coffee cultivation places in the Huilan area, the names of each small area have become brand names and circulated. Qianjie coffee has passed the cup test, and the coffee in Huilan area has a strong flavor of nuts, chocolate and caramel.

Front Street Coffee represents Coffee Coffee, Columbia Coffee Bean

Producing area: Cymbidium Colombians

Altitude: 1500-1800 m

Variety: Kaddura

Treatment: washing treatment

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

Qianjie Coffee roasting Coffee beans of Cymbidium Colombians

Yangjia 800N, 500g soybeans. When the furnace temperature reaches 185C ℃, the throttle will be opened to 3, the firepower will be 120C, and the temperature recovery point will be 390 ℃; when the furnace temperature is 140℃, the throttle will be opened to 4; at this time, the bean surface will turn yellow, the smell of grass will disappear completely, and enter the dehydration stage. When the furnace temperature reaches 192 ℃, the firepower will be adjusted to 80, and the throttle will be opened to a maximum of 5. The appearance of ugly wrinkles and black markings on the bean surface at the time of the baked bread obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point, and to the development of the ℃ 00202 ℃ after the explosion.

Cauca of Cauca Province

Located in the southwest of Colombia, it accounts for 8% of Colombia's total coffee production. Is the Colombian coffee origin certification area, the average altitude of 1758 meters, the highest altitude can rise to 2100 meters, Cauca province is 80% mountainous, the biggest difference in climate with other producing areas is the relatively large temperature difference, the day-night temperature difference is 11 ℃, and the average temperature during the day is 18 ℃. The temperature difference between day and night is an important factor in high-quality coffee. The low temperature at night and the relatively higher altitude slow down the growth rhythm of coffee, so that coffee beans can more fully absorb the nutrients of coffee fruits. Qianjie believes that it is precisely because this high-altitude planting environment has contributed to the better acidity and special sweetness of Coca-Cola.

Front street coffee represents coffee Colombian cherry blossom coffee beans

Producing area: Colombian cauca

Altitude: 2050m

Variety: Castillo

Treatment: double anaerobic washing

Flavor: berry juice taste, strawberry jam, peppermint tea, wormwood, basil finish.

Qianjie Coffee Colombian Cherry Blossom Coffee Bean Baking suggestion

Yangjia 800N, bean dosage: 480g. When the furnace temperature reaches 165C ℃, the throttle opens 3, and the firepower is 1200.The temperature recovery point is 116C, and when the furnace temperature reaches 115C, the fire throttle opens 4. When the furnace temperature reaches 152.9 C, the yellow point turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When the temperature reaches 27 ", ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, to 10 minutes 39. 10 "began to explode, opening the throttle completely, and the firepower was reduced to 50 at 178℃. After an explosion, the development of 1mm, 39th, 30th, 193℃. Na Linglong Narino

It is located in the southwestern part of Colombia and accounts for 3% of Colombia's total production. Na Linglong has the natural conditions for producing high-quality coffee, close to the equator, about 1 degree north latitude, sufficient light throughout the year; more than 1600 meters above sea level, and snow-capped peaks are not uncommon all the year round. Steep mountains and long and steep slopes bring temperature diversity. Warm and moist air rising from the canyon protects coffee grown at high altitude from the threat of frost, and coffee can be grown smoothly at a height of 2300 meters. Volcanic soil provides rich nutrients for coffee growth. Nalinglong has a peak distribution of rainfall throughout the year, with a rainy season that lasts from October of that year to May of the following year, and the dry season lasts for June, July and August.

However, even in dry months, coffee farmers do not have to worry too much that warm trade winds from the southern continent will produce water vapor when they meet on cooler nights, replenishing coffee trees. Usually, after continuous drying followed by a rain, the coffee tree will usher in the flowering season. After the first precipitation in Nalinglong, September, the coffee flowering season will be ushered in. Accordingly, the harvest season will begin in April the following year, and the high-altitude producing areas may last until August.

Experience of making Colombian Coffee in Front Street Coffee

Filter cup: Hario V60 # 01

Water temperature: 90-91 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium fine grinding / fine sugar size (80% pass rate of No. 20 screen)

Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of the coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Qianjie coffee is extracted by stages, also known as three-stage brewing: steaming with 30 grams of water for 30 seconds, injecting water around a circle to 125 grams for stages, continuing to inject water to 225 grams when the water level is about to be exposed to the powder bed, removing the filter cup when the water level is about to be exposed to the powder bed, (steaming starting timing) the extraction time is 2 grams 3900 "- 2 grams 3910".

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