Introduction to the parameters of hand-making method for the Flavor characteristics of Nut Cocoa in Huilan Coffee area of Colombia

Colombia Huila

Huilan, Colombia

Producing area: Huilan altitude: 1500-1800 Variety: Caturra Kaddura treatment: washing

Columbia Colombia

Colombia's geographical environment, beautiful mountains and rivers, beautiful scenery, pleasant climate, spring all year round, fresh air, refreshing. Colombia's mild climate, humid air, and diverse climate make it a harvest season all year round, with different kinds of coffee ripening at different times. What they grow is Arabica coffee beans of unique quality, and the coffee made from this coffee bean has a rich taste and endless aftertaste, which can be called fine coffee. Nowadays, many people equate "Colombian coffee" with "high quality" and "good taste".

Colombia has three Codiera mountains running north and south, right into the Andes. Coffee is grown along the highlands of these mountains, which provides a diverse climate, where it is harvested all year round, and different kinds of coffee mature at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost. Approximately 2.7 billion coffee trees have been documented in Colombia, 66 per cent of which are planted in modern plantations and the rest on small traditionally run farms.

| | production area description |

Huilan area belongs to the mountain terrain, and coffee is grown on the slopes of the canyon, so it has a high altitude and suitable temperature for growing high-quality Arabica beans. The climate of the canyon slope not only prevents the cold wind from blowing in, the mountain breeze sends cool without high temperature, but Rain Water is also relatively abundant. It can be said that the Colombian coffee workers are all hand-picked coffee beans (also known as coffee cherries) on the mountain, so they can be carefully selected to pick the most mature and full fruits. And the vast majority of coffee beans are water-washed, moderately roasted with a light, silky and sometimes sour taste, not as strong as Brazilian coffee and Italian Espresso, known as "green gold" in Colombia.

Therefore, Huilan planting has a full taste, heavy texture. Huilan Coffee, which has aromas of nuts, chocolate and caramel, and supple and pleasant acidity, is recognized as a boutique coffee. It not only has unique high-quality geographical conditions, but also contributes to the manual selection of Arabica seeds.

Cymbidium of Colombia (Colombia huila is also transliterated as Huilahuila) is one of the top boutiques in Colombia. His balance is recognized as the best coffee, belonging to the Colombian state company's ultra-high mountain coffee beans, known as the Colombian national treasure. With its superior geographical and climatic conditions, Colombian coffee has always maintained high quality. Colombian coffee beans, which usually do not have a special market trademark, are from the National Coffee Farmers' Union of Colombia (national federation of colombia coffee growers), a very large alliance that spans Colombia. It has always been famous for its strict quality control and active promotion.

| Coffee type

Kaddura is a variety of bourbon, was found in Brazil in 1937, production capacity and disease resistance are better than bourbon, and the tree is shorter, easy to harvest, adaptable, does not need shade trees, direct exposure to the sun can also be full of vitality, commonly known as exposed coffee (Sun Coffee). Kaddura is suitable for planting in the high altitude area from 700m to 1700 m. It has strong adaptability to altitude, but the higher the altitude, the better the flavor, and the production capacity is relatively reduced.

| | handling method |

Colombian coffee is mostly washed, and every small farmer family has a small special processor (Ecomill or Eco-Pulper). The harvested coffee fruit is poured into it, which removes not only the peel and pulp, but also most of the pectin, and only a very small amount of water is needed. Next, the shell beans with a small amount of pectin will go into a small pool or container, which may be a cement pool (some tiles) or a stainless steel bucket that will ferment overnight and loosen the residual pectin. Rinse with clean water the next day, and the washing process is completed.

| | baking analysis roaster Yangjia 800N (baking capacity 300g) |

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 smell of toasted bread has obviously changed 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. The sound of the explosion begins to explode at the end of the explosion. After the explosion, the development of the explosion will be 390 ℃.

Because this Colombian Huilan bean is dense, uniform and full-shaped, the front street baker wants to show the bean with the aroma of nuts, dark chocolate and caramel, so he adjusted the firepower after the explosion, extended the baking time, and put it into the pot at 3: 39, 202 ℃.

Agtron bean color value 65.2 (above), Agtron pink value 64.5 (bottom), Roast Delta value 0.7.

| | Cup meter |

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

| | share brewing parameters of Qianjie coffee |

Recommended cooking method: hand filter cup: KONO filter cup water temperature: 87 ℃ powder quantity: 15g powder / water ratio: 1:15 grind degree: medium fine grinding (BG 6W: Chinese standard No. 20 sieve pass rate 45%) flushing and cooking method: stage extraction

Steam with 30 grams of water, the steaming time is about 36 seconds, the small flow center is injected with 95 grams of water around the circle, that is, 125 grams of water is divided into sections, and so the water level drop is about to expose the powder bed, continue to inject water to the end of 227 grams, remove the filter cup when the water level drop is about to expose the powder bed, (the time of steaming starts) the extraction time is 2 grams 39 percent 00 ".

Flavor: the whole is well balanced, with obvious sweetness, dark chocolate, nuts and caramel in the mouth, and a soft acidity under the change of temperature.