Is Colombian Coffee good? a brief Analysis of the degree of Coffee roasting

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Front Street-Columbia Rose Valley, Coffee roasting knowledge sharing

Colombia's boutique bean producing areas are mainly in the south, more than 1500 meters above sea level, including San Augustin, Huila in Huilan province, Popayan, Cauca in Cauca province, Nari ñ o province, and Tolima province, all of which have delicate sour and raspberry aromas, caramel aromas and full sweetness.

Santander is a famous producing area in northern Colombia, facing Magdalenaho to the west and growing about 1400-1600 meters above sea level. The coffee beans in this area are famous for their strong taste, long aftertaste and unique fresh vegetation flavor.

What we have to mention about this bean is the way of treatment. Anaerobic fermentation is one of the most commonly used treatment methods in recent years. It is modelled on the treatment of red wine by injecting carbon dioxide into an airtight container to squeeze out the oxygen, slowing down the decomposition of sugar in coffee pectin in an oxygen-free environment, and the PH value decreases more slowly. prolong the fermentation time to develop a better sweetness and a more balanced flavor. Anaerobic double enzyme washing is on the basis of anaerobic washing, plus special enzymes for secondary anaerobic fermentation.

Rose Valley of Columbia Tree Manor

Country: Colombia

Producing area: Santander

Manor: big Tree Manor

Altitude: 1700m

Variety: Kaddura

Treatment: anaerobic double enzyme washing

The dry aroma is rich and complex, with a hint of sweetness on the nose of ripe fruit and a hint of fermented champagne.

Hand-washed entrance, with a highly recognizable peach taste, accompanied by melon, dried strawberry fruit aromas, fragrant, complex and changeable. It not only has the sweet and sour fruit, but also has the silky texture of taffy.

Shallow roasting refers to the bursting reaction of coffee beans from an explosion (explosion: coffee beans during roasting process, when the temperature is 190 ~ 200 degrees Celsius). ) from the beginning to the end of the explosion.

Moderate roasting refers to the range of coffee beans from the end of the first explosion to the beginning of the second explosion, during which we can judge coffee beans by three degrees: moderately shallow (coffee beans have obvious wrinkles), moderate (coffee beans wrinkles have been flattened), and moderately deep (coffee beans have changed color further.) the volume starts to get bigger).

Deep roasting refers to the coffee beans into the second explosion (second explosion: coffee beans during the roasting process, the temperature is about 230 degrees Celsius, the burst sound is smaller and denser than the first explosion. At the beginning, it begins to develop to a deeper baking degree, up to a period of time after the end of the second explosion.

Small gifts of knowledge: Colombia is best known for producing areas such as Medellin, Armenia and Manizales, which are traditionally referred to as "MAM".

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