22 years WBC champion Coffee Bean introduction to the characteristics of Colombian Sidra Coffee Bean

At the 2022 World Barista Competition, champion barista Anthony Douglas chose Colombian coffee beans. Similarly, at the 2019 World barista Competition, current champion barista Jooyeon Jeon also chose Hijaw Coffee (but from Ecuador). This also makes people pay attention to what the coffee is.

Qianjie found that Sidra originally came from Ecuador's Pichincha province and was locally known as Sydra. According to the data, Xizhao is a laboratory variety, which was bred by a cross between iron pickup and red bourbon. Later, according to gene comparison, it was found that Hejaw coffee and Ethiopian native species have similar genes. Therefore, some scholars speculate that Hizug Sidra is a cross between the experimental variety exported by Ethiopia and the local bourbon coffee variety in Ecuador. At present, the varieties of Hijaw Sidra are mainly in Ecuador and Colombia.

After the exposure of the Anthony Douglas competition, people also began to look for the coffee beans of the champion barista. The coffee beans used by Anthony are from the dividing Line Manor (Finca El Diviso) in the Huilan region of Colombia.

The dividing Line Manor (Finca El Diviso) is located in Huilan, one of the most famous coffee producing areas in Colombia; it is about 2100 meters above sea level and covers an area of 14 hectares. This is a family coffee estate, founded by Jose Uribe Lasso in 1996, and has been growing coffee for more than 25 years.

Currently, it is mainly run by Nestor Lasso, who is young and dynamic. His grandfather led him into the magnificent world of coffee. His father inherited the farm and had a superior ability to grow coffee. Under the influence of this family, Nestor continues to strive for excellence in coffee cultivation and processing, planting 12 beans, including Kaddura, Colombia, Hijaw, Castillo, Rosa and bourbon.

Nestor's family manages the estate together, and the quality of the coffee beans continues to improve, bringing better returns to Nestor. They successfully built a new large farm, planted and produced better coffee beans, and made continuous efforts to become a great family manor.

For Nestor, Finca El Diviso is a lucky new start. He believes that Huilan's land is so fertile that anyone who is industrious and willing to work can get rid of poverty by growing coffee crops on nutritious soil.

In view of the fact that the planting of Hizao Sidra is still relatively small, and it has a floral and fruity aroma comparable to that of Rosa, showing flavors such as peach, citrus, grape and honey, moderate acidity and round taste. It also makes its price higher.

Qianjie also introduces Xizao coffee beans from the dividing line manor, which is treated with double anaerobic washing, highlighting the rich acidity of the coffee. The front street uses medium and shallow baking, and the flavor in the cup test is rich fruit flavor such as apricot, citrus, grape and so on.

Claw coffee hand flush suggestion

Powder content: 15g

Proportion: 1:16

Water temperature: 91 degrees

Degree of grinding: medium and fine grinding (80% pass rate of No. 20 screen)

Water injection technique: three-stage type

The first stage was injected with 30ml and steamed for 30 seconds. The second small flow is injected with 120ml water around the circle, and when the water level drops 1 minute 2, the third small flow is injected with 90ml around the circle. The extraction time is 2 minutes.

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