Why is Colombian coffee sour? how can Colombian Huilan taste sweet?

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Front Street-introduction to Columbia Huilan Coffee

Huila is a very important coffee producing area in Colombia. Coffee grows on the slopes of the canyon formed by the western coastal mountains and the eastern mountains. San Augustin has the best output value because of Los Naranjos (Orange River). The fertile volcanic soil and humid climate once gave birth to the "St. Augustine culture" and made it a well-known coffee producing area. The region's scenic riparian lavender is home to butterflies and wind birds, as well as an ancient and special mysterious place in Colombia with giant carved Stone Forest, where people protect the land from destruction.

St. Augustine Coffee, produced by the Condor Cooperative, buys local coffee farmers. In order to maintain the excellent coffee flavor, it only chooses to grow the traditional Typica species, and strives to produce fine coffee with unique flavor and high quality, which is treated by washing method, and then becomes the highest grade SUPREMO export through the treatment of refined operation, strict control and screening. It has repeatedly achieved good results in the COE review meeting. It also stood out in the annual meeting of SCAA American Fine Coffee Association in 2009 and won the recognition of the annual champion (SCAA COTY Winner).

The suitable climate in Colombia provides a real garden of Eden for coffee. Coffee trees in Colombia are mainly cultivated on steep slopes of about 1300 meters above sea level in the Andes, latitude 1 °- 11 °15 N and longitude 72 °- 78 °W, where the annual average temperature is about 18 ℃, annual rainfall is 2000 to 3000 mm, and the specific range of elevation can exceed 2000 meters. The natural combination of these characteristics, the Colombian Coffee growers Association scientifically guides coffee growers to plant, pick and treat. Created high-quality Colombian coffee.

Coffee fruit ripening season, coffee farmers lead mules up the mountain to manually pick coffee bean fruit (also known as coffee cherry), manual screening of the picked fruit, careful selection, pick the most mature and full fruit. The vast majority of Colombian coffee beans are water-washed and moderately roasted with a light silky taste and sometimes with a touch of green apple acidity.

The anaerobic fruit of Cymbidium from Colombia is sweet.

Origin: Colombia

Production area: Huilan Esvidogatin Farm

Altitude: 1800m

Variety: Kaddura

Treatment: anaerobic solarization

Baking Chengdu: moderate baking

Flavor description: pineapple, mango, litchi, cantaloupe

Cooking suggestion: 88 degrees water temperature 1:15 powder / water ratio 2 minutes to finish extraction

Knowledge: the coffee produced in the Narinho (Na Linglong) producing area of Colombia is named "Columbia Na Linglong" because it is produced by Na Linglong.

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