Introduction to the characteristics of Cymbidium in Colombia | description of the flavor and taste of Huilan coffee beans

The coffee growing area in Colombia is very vast, and the flavor of each producing area has its own characteristics according to the planting region and treatment method, among which the boutique producing areas are mainly concentrated in southern Colombia. for example, we often hear of Huilan, Cauca and Nalinglong producing areas. In this article, Qianjie focuses on the production area of Cymbidium which has attracted much attention in recent years.

According to data from the Central Coffee Authority of Colombia (FNC), the Whelan region accounts for about 18% of Colombia's total coffee production and was given the official name of origin in 2013. Qianjie believes that the coffee produced by Huilan is so popular, not only because of its quantity, but also because of its quality and reputation. Coffee batches produced by local farms have won several Cup of Excellence awards, and many roasters, baristas and cafes give priority to Whelan's coffee beans. Thanks to the rich nutty, chocolate aroma and bright pleasant acidity of Whelan coffee, it is recognized as the representative product of Colombia's top boutique coffee for its exquisite flavor. Qianjie also listed it as Colombia's "facade" and added it to the rations bean series.

Huilan Huila, located in the south of the Central Mountains, near Huilan Volcano, is rich in mineral-rich volcanic soil. Surrounded by a variety of high-altitude hills, the climate of the canyon slopes not only prevents the cold wind from blowing in, but also sends cool mountain winds without high temperature. The Columbia River flows here, providing sufficient water resources and moisture, with annual rainfall up to 2000~3000mm, and superior geographical and climatic conditions, making it a representative producer of high-quality coffee beans around the world.

The local planting mode is mostly small-scale farms, with an average farm area of only 1.5 hectares, and coffee fruits are busily picked by hand when they are ripe. Here is rich in fresh water resources, growers usually use water to deal with raw coffee beans. Ripe coffee fruits are picked by hand and dehulled on the same day. Most farms have their own peeling machines, which are dehulled by hand, fermented for 28-40 hours and manually washed, dried with parchment for 12-20 days.

At present, there are many Colombian coffee with novel treatments on the market, showing a more concrete flavor. Qianjie believes that if you want to know the origin of a coffee, you should start by tasting the flavor of the coffee itself. that is, the use of natural treatment: washing and sun exposure. The washing step greatly reduces the defect rate of coffee beans, retains the flavor of the beans, and presents a higher cleanliness. The Colombian rations beans launched in Qianjie are washed and selected from the local variety Kaddura, which is widely grown there. Qianjie food rations bean series is launched in the form of 100 grams of small packaging, just the beginning of the coffee industry friends can taste to understand the flavor of the major classic producing areas, so as to determine their own preferences.

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 and is the winner of many coffee competitions. 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. After baking, the front street will have a cup test and taste Kaddura with bright acidity, fruity taste and sweet chocolate and nuts after medium-deep baking.

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 filter cup, the only exhaust part of the KONO filter cup is in the 1/4 ribs. When the water level passes over the ribs, the water volume of the filter cup continues to rise, increasing the pressure 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

Pour the coffee powder into the V60 filter cup, wet the powder bed with twice as much water as the coffee powder, form a drum and steam for 30s, then fill the small water from the inside to the outside to 125g, wait for the powder bed to drop to half of the filter cup, and continue to pour the same fine water into the third section to 225g, until all the coffee liquid has been filtered and remove the filter cup for about 2 minutes.

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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