Introduction to the characteristics of hand-brewing method of Colombian coffee beans

Unlike the low-altitude soft beans represented by Brazil, Colombian coffee is grown in high-altitude mountains and is carefully cultivated and hand-picked by coffee farmers. due to the various microclimate characteristics, Colombian coffee has the excellent characteristics of sweet in acid and flat in bitterness. it is often used in boutique Italian recipes. In front of the street, there are two kinds of Italian matching with Colombian coffee, and there are as many as 5 items made by hand.

Columbia boutique coffee producing area-- Huilan Huila

The Colombian coffee-growing region is located in the western Andes with three stretching mountains. Along the highlands of these mountains, the mountain steps provide a diverse climate, and coffee can be harvested regardless of season. The higher quality coffee producing areas are mainly concentrated in the southwest, with an altitude of more than 1500 meters. There is a significant temperature difference at high altitude, which delays the ripening time of coffee fruit and has sufficient time to absorb more nutrient essence and transform it into delicate flavor.

Huilan Huila, located in the south of the Central Mountains, is one of the most important boutique coffee producing areas in Colombia in recent years. It is surrounded by a variety of hills and hills, and the climate of the canyon slopes not only prevents the cold wind from blowing in, but also keeps the mountain breeze cool without high temperature. The Columbia River converges here, providing plenty of water and vapor, making Rain Water abundant, coupled with the black soil provided by volcanic ash, making the coffee full of nutty, chocolate aromas and bright and pleasant acidity. Whelan Coffee is recognized as the representative product of Colombia's top boutique coffee with such exquisite flavor, so Front Street lists it as Colombia's facade representative, selected from the local popular Kaddura variety, using the Colombian traditional washing method.

Kaddura variety

Kaddura was naturally mutated from an ancient variety of bourbon and was discovered in Brazil in 1937. The tree shape is relatively short and the disease resistance is not high, but because it can be planted intensively, the fruit hanging rate is higher, so the yield is higher than that of bourbon and other varieties. Kaddura is widely grown in Central American countries. Kaddura is a winner in many coffee competitions because of its bright acidity, fruity taste, chocolate and sweet nuts after medium-to-deep baking. Many coffee beans on the Qianjie bean list contain Kaddura varieties. If you want to know the flavor characteristics of this variety, Qianjie recommends Colombian rations beans, which are selected from the washed Kaddura variety with high cleanliness.

Washing treatment

With the rapid development of boutique coffee in recent years, many Colombian estates will adopt novel raw bean processing methods in order to pursue a more concrete flavor. But if you want to understand the characteristics of Colombian coffee producing areas, Qianjie suggests starting with natural treatment, that is, washing and tanning. Among them, the step of washing treatment not only reduces the defect rate, but also cleans the pectin layer before drying, and the bean god does not add much modification, which can best show the aroma of coffee. This is why most of the food rations in Qianjie are washed with water.

In Huilan producing area, each ripe coffee cherry is carefully selected by local collectors for subsequent processing, which is extremely traditional and authentic. The fresh coffee fruit is floated to remove the immature fruit, then the pulp is removed by a pulp screening machine, and then the slippery beans are poured into a sink to ferment for 16 hours. In the process, the microbes will decompose the pectin layer. After fermentation, a large amount of water is used to remove the pectin residue from the coffee beans. Finally, the washed coffee beans are dried in the sun.

Front Street Columbia Whelan Coffee hand Chong suggestion

The water-washed Huilan grain beans have both soft acidity and suitable mellow and sweet. Qianjie hopes to present the classic Columbia nut notes and retains part of the acidity, choosing medium-deep baking. Before each coffee bean is launched in Qianjie, there will be at least one cup test and evaluation, which allows us to reflect the advantages and disadvantages of coffee more objectively.

Qianjie cup test the flavor description of each coffee is based on freshly roasted beans, if the coffee beans have been stored for more than a month, the aroma is likely to have been lost, brewing is difficult to restore. Qianjie is also well aware of the importance of freshness, so it will ensure that only coffee beans freshly roasted within 5 days are shipped, so that everyone can enjoy the most complete taste period when they receive it.

Considering that Huilan food beans are roasted in medium depth, the flavor tends to be full-bodied and mellow, and the deepening of roasting makes the texture of coffee beans more loose and coffee powder more absorbent, in order to avoid excessive extraction of miscellaneous flavor, Qianjie will choose medium grinding. In terms of temperature, Qianjie will lower the water temperature a little bit to avoid excessive charred bitterness in medium-deep roasted coffee, which is extracted with KONO filter cup.

Unlike the V60 cup, the only exhaust part of the KONO cup is in the 1/4 ribs. When the water level passes over the ribs, the amount of water in the cup continues to rise and the pressure increases through the weight of the water. Because the outlet is relatively small, it can prolong the contact time between coffee particles and water, and bring out the soluble matter more effectively as the water is injected, thus improving the mellow and full-bodied taste of coffee.

Cooking parameters: KONO filter cup, water temperature of 90 degrees Celsius, screening rate of No. 20 standard sieve 75% grinding degree, ratio of powder to water at 1:15, powder quantity: 15g, three-stage extraction

With three-stage extraction, grind the coffee and pour it into the filter paper, pour 30g water into the center and steam for 30 seconds, pay attention to the smooth circle of the small flow from the inside to the outside, inject 95g water in the second stage, and start injecting 100g in the third stage when the coffee liquid is almost finished. take the filter cup until all the coffee has been filtered. The time is about 2 minutes, with an error of about 10 seconds.

This Colombian Huilan food bean has obvious chocolate, nut, caramel and other baking aromas, smooth and sweet, mellow thickness, clean taste and pleasant soft acidity as the temperature drops.

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