& description of taste and flavor of quot; Colombian coffee variety Colombian coffee bean producing area

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Introduction to the flavor characteristics of Qianjie Coffee-Columbia Coffee

There are many versions of the history of coffee cultivation in Colombia, among which the Spanish missionary Jose Gumilla mentioned in his book "The Illustrated Orinoca" that local coffee plantations were discovered while preaching on both sides of the Meta River in 1730. By 1787, coffee had spread in Colombia under the influence of missionaries. Another theory is that in 1808, a priest introduced coffee beans to Colombia from the French Antilles via Venezuela.

No matter which statement is true, Colombian coffee is now the world's third largest coffee producer and exporter after Brazil and Vietnam, and the world's largest exporter of Arabica coffee beans, mainly washed coffee beans.

Colombian coffee trees are mainly planted in the Andes, where the climate is mild, the air is humid, and Rain Water is evenly distributed, providing a perfect growing environment for coffee, which is the coffee harvest season almost all year round. There are also coffee estates, large and small, producing Colombian coffee, which is good in taste, mild in flavor and loved by people all over the world.

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 elevation can rise to 2100 meters, Cauca province is mountainous, the biggest difference in climate with other producing areas is the relatively large temperature difference. The temperature difference between day and night is an important factor in high-quality coffee. Low temperatures at night and relatively higher elevations slow down the growth of coffee, allowing beans to more fully absorb the nutrients of coffee fruits, as well as better acidity and commendable special sweetness of Coca Coffee.

Following the fine tradition of Colombia, Coca Coffee is picked manually and washed. In addition, in order to pursue good disease resistance and higher yield, many coffee producing areas have updated the old coffee varieties to new ones. Kaddura species are the most rare in Cauca producing areas, in addition, there are iron pickup and bourbon ancient species.

Front Street Coffee-Columbia Isabella brewing and sharing

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:16

Degree of grinding: medium fine grinding (BG 6k: pass rate of Chinese standard No. 20 screen 58%)

Cooking technique: stage-by-stage extraction

Steam with 34 grams of water for 40 seconds, small water flow around the circle to 127 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 240 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Flavor: the mouth has sour notes of black plum, berries, nutty aromas, caramel and cream under the change of temperature, with obvious citric acid on the palate.

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