Which baking degree of boutique coffee should be suitable in Colombia?

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Sharing the rosy summer baking curve of Columbia Paradise Manor in front street

Finca El Paraiso is a coffee farm that Mr. Diego Samuel started in 2008, initially as a small family farm of 2.5 hectares, and the owner invests the annual surplus in coffee agriculture and continues to delve into how the boutique flavor can be better produced.

In 2015, he took part in the local regional competition for the first time and won the first place. After becoming famous in World War I, he was recognized by the industry and gave him more motivation in promoting the cultivation of boutique coffee.

Through his company, Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura), Diego has created new and innovative technologies to improve and stabilize the quality of coffee. He says he likes to get out of his comfort zone because it will always help him improve.

At present, Paradise Manor mainly grows beans such as Bourbon, Laurina, Gesha, Castillo and so on, and is planning to try more different varieties.

The variety of this bean is bourbon.

Bourbon, a branch of the Arabica species, is a variant of the early (prehistoric coffee) tin truck transplanted to Yemen, where the bean shape changed from a thin point to a round body. It was named bourbon in 1715 after France transplanted round beans from Yemeni mocha to the island of Bourbon on the east coast of Africa (renamed Reunion after the French Revolution). Bourbon beans spread to Brazil and Central and South America in 1727, and the British transplanted Yemeni mochas to St. Helena Island (where Napoleon was later imprisoned) in 1732. Bourbon is the winner of the American boutique coffee cup test.

Raw beans look obviously uneven in color and smell with a hint of fermented and grassy aromas.

Curve 1

The turning yellow point is 5:15, the explosion point is 9:23, the temperature is 182.9 degrees, and the temperature is 199.8 minutes after the explosion. It belongs to medium and deep baking, with a thick taste and the flavor of chocolate and nuts.

Cup test: there are cocoa, caramel, cream, smoked, citrus flavor, but poor cleanliness, will have a woody flavor.

Curve 2

The yellow point is 5:10, the explosion point is 9:07, the temperature is 183.4 degrees, 2 minutes after the explosion, the temperature is 196.5, the baking degree belongs to medium-shallow baking, retain more flower fragrance, sour quality.

Cup test: fermented and floral aroma, sipped with passion fruit, ripe apple, citrus, hazelnut, caramel flavor.

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