Description of taste and flavor of anaerobic sunflower moon night coffee bean cup in Huilan area of Colombia

The shops under the front street coffee line have been complained that there are too many kinds of coffee, making people dizzy and difficult to make a choice. In this regard, Qianjie said it was very aggrieved. In today's increasingly popular boutique coffee, Qianjie hopes that everyone can drink good coffee, so it will specially buy coffee beans from different producing areas of the world, in order to bring more flavor and taste to everyone as much as possible. So that people who hate traditional black coffee can drink the taste they want from a cup of hand-made coffee.

Want to choose your favorite coffee? Isn't that easy? Come to the bar and tell the barista what you like, and you will naturally recommend the right coffee beans. If you haven't tried hand-brewed coffee, Qianjie tells you that there is such a coffee, light rose aroma, taste is strawberry flavor mixed with the sweetness of this jam, and a little cocoa aftertaste, will you have the desire to try? Don't think that Qianjie is a lie, don't be surprised, the moon night from Huilan, Colombia is so incredible.

Want to know something about this coffee? Qianjie shares its specific raw bean information to you:

Columbia Flower Moon Night

Treatment: anaerobic solarization

Manor: Esteban Gattin

Altitude: 1800m

Bean seed: Kaddura

Origin: Cymbidium Colombians

Flavor: strawberry jam, wine heart chocolate, fermented wine

Coffee has a history of more than 300 years in Colombia and is recognized as a high-quality coffee producer. Good coffee is closely related to the growing environment of coffee production. With rich landforms, low latitudes and high elevations, Colombia is "God's reward for food", which accounts for the best conditions for coffee cultivation. According to Qianjie, Colombia currently has five main coffee-growing areas and 19 subregions, with a total of 914000 hectares of coffee farms.

Most of these coffee producing areas surround the three major mountains of Colombia: the internalized Great Mountains, the Santa Marta Mountains and the Andes. These mountains create a better environment for coffee cultivation, and plenty of water and elevations create many microclimates. The flower moon night on the front street is from the Cymbidium producing area in Colombia.

Huilan province, located in the southern part of the Central Mountains in southern Colombia, is the most famous boutique coffee producing area in the country. This area is a hilly land surrounded by mountains, planted more than 1500 meters above sea level, where the most important rivers in Colombia meet, bringing abundant water resources and moisture. According to the Colombian Coffee grower Association (FNC), Huilan Province produced a total of 2.6 million bags of 60 kg bags of coffee in 2016, accounting for 18% of the country's coffee, indicating that Huilan's coffee strength is not small.

But Qianjie believes that the value of Huilan is not only related to the quantity of coffee, but also its quality. As the name suggests, Huilan coffee has a very delicate flavor, strong aroma, medium fermentation and sweet flavor, which is very popular with consumers. Long after dredging the first batch of raw beans, Qianjie began to set up the baking curve, adjust the three lines synchronously, and test the cup. This hungry dry fragrance has the smell of violets and strawberry jam. The aroma of fermented wine is more obvious in wet aroma. A sip has obvious strawberry jam, wine heart chocolate flavor characteristics.

Why is Huilan's coffee different from other Colombian coffee? Qianjie is believed to be related to the soil and climate of the producing area. Cymbidium is surrounded by the central and eastern mountains of the Andes, mostly in the Magda Lena Valley. This has led to significant climate change: according to FNC, farm temperatures range from 17 °C to 23 °C. Most of these farms are between 1200 and 1800 masl, and they also benefit from nitrogen-rich volcanic soil.

According to the front street, Ramirez, the owner of the estate, who comes from a coffee-growing family, has been engaged in coffee production since the age of 18, worked as a coffee professional in the city of Eswey, and later bought the estate called Esteogatine to grow Kaddura Caturra.

The treatment of this coffee is also different from that of other producing areas. The former owner of the farm started the special treatment program three years ago and told Ramirez how to carry out the special treatment program. With his enthusiasm for coffee cultivation, Ramirez changed the fermentation process that had previously failed to achieve the effect. He put the coffee fruit into a sealed fermentation bucket and used low temperature fermentation to prolong the whole fermentation time, using 15-20 days of fermentation to make the coffee flavor more possible, 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.

In the face of such an experimental coffee bean, Qianjie hopes to maximize the fruit tone and sweetness of this coffee, while showing the full mellow thickness and roundness of the taste, so it uses a medium roasting method. Taking into account the anaerobic sun treatment, Qianjie try to control the dehydration time for 9-9 minutes and a half, in order to make coffee beans thoroughly baked, so as to avoid entrapment.

Due to the special treatment, coffee is easier to absorb water and expand. The baristas on the front street choose medium and coarse grinding, but the flow of water injection should be controlled as little as possible so that the coffee powder can be in contact with the water for a long time and the extraction is complete.

Coffee powder: 15g powder / water ratio: 1:15 grind degree: medium fine grinding (standard sieve 20 pass rate 78%) Water temperature: 91 ℃ filter cup: V60

The front street segmented extraction was used. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 48 ".

Floral and moonlight flavor features: the overall rich balance, floral strawberries with black cocoa finish, cream and fermented feeling.

Despite the unique coffee growing environment and long history, Qianjie believes that Colombian coffee is inseparable from the hard work of producers and their concern for coffee quality. If you are new to coffee, be sure to try Colombian coffee. You may have an unexpected surprise.

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