Colombia Rose Valley Coffee Colombia Rose Valley Double Anaerobic Coffee Introduction

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Front Street-Gobi oxygen treatment of Rose Valley

Colombian coffee is one of the few original coffee sold in the world under the name of the country. Its geographical and climatic conditions have given birth to the unique sour and mellow taste of the coffee. In terms of quantity, it has reached a level unmatched by other coffee.

Next, we will focus on washing the beans of Rose Valley with heavy enzyme.

Gobi is in the Rose Valley.

My brother is bigger than I am.

Production area: Santander region

Treatment method: washing with oxygen and heavy enzyme

Altitude: 1700

Variety: Kaddura

Santander region

Santander is located in the Costa Rican Santander region, which is a well-known region in the north of Costa Rica. It is rich in the west and is planted at an altitude of about 1400-1600 meters. The coffee beans in this area have a strong taste, a long aftertaste and a distinctive fresh smell of vegetation.

Dazhong

The owner of the big farm has been growing coffee on the farm for as long as 20 years. In the big farm, only the fully mature coffee fruits with bright color are selected for picking, and the defective floating beans are removed by washing, and the defective floating beans are fermented twice and put into special enzyme groups to produce leaven. at the same time, we also attach great importance to the drying process of coffee beans, avoiding high temperature during drying and adopting slow drying methods.

Processing method

This bean adopts a special oxygen treatment method which is more strict than that of the past year. The defective coffee beans are removed by washing. Finally, the processed coffee beans are put into a sealed container and put into carbon dioxide to vent oxygen. In the oxygen-free environment, the decomposition rate of sugar in the coffee fruit is reduced more slowly, and the time of fermentation is prolonged. In order to display the better sweetness and more balanced taste of coffee.

This bean has delicious peach characteristics, accompanied by strawberries, melons and other ripe fruit fragrances, roses, champagne wine and so on.

Kaddura

Kaddura, a natural breed of bourbon, was discovered in Brazil in 1937. Its body is not as tall and shorter as bourbon. Kaddura is co-planted at an altitude of 700-1750 meters. The higher the altitude, the better the taste. The taste is often refreshing with sour fruit and a touch of sweetness.

When Kaddura is roasting, the acidity is bright and the whole body is bright. When handled properly, the sweetness can be very low, but the mellow coffee is relatively low compared with bourbon, and the taste is a little less delicious.

Kaddura is usually a pale fruit, but there are also several areas where there are dark Kaddura, such as Hawaii, where there are very few Kaddura.

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