Characteristics of taste and flavor of coffee made by washing hands with anaerobic double enzyme water in Rose Valley of Columbia Tree Manor

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Colombia, which has long been known for its high-quality coffee, has actively developed innovative ways of handling it in recent years, and its explosive aroma has caught many coffee customers' eyes. Qianjie Coffee introduces a special Colombian coffee today.

Qianjie Coffee Columbia Tree Manor Rose Valley

Manor: Columbia Tree Manor

Producing area: Santander producing area

Treatment: anaerobic double enzyme washing

Altitude: 1700

Variety: Kaddura

Santander producing area

Dashu Farm is located in the Santander producing area of Colombia, which is a famous producing area in northern Colombia, facing Magdalenaho to the west and growing about 1400-1600 meters above sea level. the coffee beans in this area are famous for their strong taste, long aftertaste and unique fresh vegetation flavor.

Dashu Manor

Vargas, the farmer of Dashu Farm, has been growing coffee for 20 years. In Dashu Farm, only the mature coffee fruits with bright red appearance were selected for picking, and the defective floating beans were removed by washing, and the defective floating beans were fermented twice and put into special enzyme groups. at the same time, we also pay great attention to the drying process of coffee beans, avoid excessive temperature during drying, and adopt a slow drying method.

Treatment method

This bean adopts a special anaerobic treatment method, which is popular in recent years. The defective coffee beans are removed by washing. Finally, the processed coffee beans are put into a closed container and injected with carbon dioxide to exhaust 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. In order to develop a better sweetness and more balanced flavor of coffee.

Columbia double enzyme washing Rose Valley this bean has amazing peach characteristics, accompanied by strawberry, melon and other ripe fruit aromas, roses, champagne and other aromas.

Kaddura

Kaddura, a natural variety of bourbon, was discovered in Brazil in 1937. Its tree is not as tall as bourbon and is smaller.

Kaddura is suitable for planting in the altitude area of 700-1750 meters, the higher the altitude, the better the flavor, which often has refreshing fruit sour taste and light sweet taste.

When Kaddura is slightly roasted, the sour aroma is obvious and the whole is bright. If handled properly, the sweetness can be very good, but the mellowness of the coffee is relatively low compared with bourbon, and the taste is a little less clean.

Kaddura usually has red berries, but there are very few areas with yellow Kaddura, such as Hawaii, where there are very few yellow Kaddura.

Qianjie baking suggestion

Enter the bean temperature: 180 ℃, turn yellow point: 6 times 39 percent 00 ", 151 ℃, one burst point: 9 percent 39 percent 48", 183.3 ℃, develop 2 percent 39 percent 10 "after one explosion, 197 ℃ out.

Suggestion on brewing coffee in Qianjie

Cooking parameters

15 grams of powder

Powder / water ratio: 1:15

Water temperature: 91 ℃

Degree of grinding: BG#6S

Cooking method

The first stage of water injection 30 grams of steaming 30 seconds (water injection time starts) the second stage of small water injection to 125g, the third stage slightly larger water injection to 225g, time 25000 ".

Flavor description

In the treatment method, the rose valley is washed with double anaerobic enzymes, so the acidity is more obvious. Overall, Rose Valley tastes more like a glass of juice, with grape and strawberry flavors mixed with floral aromas. Flower Moon Night is more balanced, with floral strawberries with hints of black cocoa, cream and a sense of fermentation.

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