Characteristics of Colombian Huilan Coffee beans what is the reason why Colombian Huilan is not delicious?

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Front Street-Columbia Whelan Coffee

Colombian coffee will release a sweet aroma after roasting, with the characteristics of sweet in acid and flat in bitter taste. Because of the appropriate concentration, Colombian coffee is often used in high-grade mixed coffee.

Tasting Colombian coffee usually has a bitter experience, clear and astringent as life, while bitterness is necessary in life, and the last fragrance at the root of the tongue is a thorough recollection of the past. Suffering is pain, clear and quiet, the last fragrance has become a kind of spiritual victory.

Colombians have a dedicated pursuit of the quality of coffee, which can only be described in one word: serious. In addition to serious, but also serious. There is a well-known example of how Colombians can replace bourbon coffee trees with fast-growing and high-yielding Arabica coffee trees. But Colombians are not going to do anything until the quality of coffee beans grown from Arabica coffee trees is confirmed, even if they are willing to hand over their coffee production ranking from second in the world to Vietnam, which only grows robastian coffee.

Huila Huilan

Huilan province, located in the southern part of the Central Mountains in southern Colombia, is the most famous boutique coffee producing area in the country. This area is a hilly land surrounded by mountains, planted more than 1500 meters above sea level, where the most important rivers in Colombia meet, bringing abundant water resources and moisture.

Contrary to the general impression that a large amount of Colombian coffee is balanced and smooth, the fine Goran products produced by many small farmers in micro batches are actually very characteristic of the flavor of the producing area. In recent years, with the attention to the quality of coffee and the demand for fine coffee in the international market, the original bean size grading system has been gradually abandoned to micro-batch (Micro-regional selections) provided by small farmers in micro-production areas, and dozens of small farmers have provided their unit harvest into a micro-batch to sell, and because of this, they have more opportunities to measure each batch by cup. Directly pick out a lot of high-quality specific smallholder coffee.

Qianjie Coffee sharing brewing parameters

Recommended cooking method: hand flushing

Filter cup: KONO filter cup

Water temperature: 87 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium fine grinding (BG 6W: 45% pass rate of Chinese standard No. 20 screen)

Cooking technique: stage-by-stage extraction

Steam with 30 grams of water, the steaming time is about 36 seconds, the small flow center is injected with 95 grams of water around the circle, that is, 125 grams of water is divided into sections, and so the water level drop is about to expose the powder bed, continue to inject water to the end of 227 grams, remove the filter cup when the water level drop is about to expose the powder bed, (the time of steaming starts) the extraction time is 2 grams 39 percent 00 ".

Flavor: the whole is well balanced, with obvious sweetness, dark chocolate, nuts and caramel in the mouth, and a soft acidity under the change of temperature.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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