The latest news from coffee producing areas in Colombia is Huilan coffee producing area coffee beans with strawberry flavor?

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COVID-19 causes Labor shortage in Colombian Coffee Farm

News

The Colombian coffee industry, which is at its peak of picking, is suffering from a severe labor shortage due to the novel coronavirus epidemic, according to the BBC BBC. The head of a farm said that many temporary pickers did not come because of the additional risks associated with COVID-19. Coffee picking is a physically demanding job, and it "does not provide fixed income or health insurance". Even if some workers earn three times the minimum wage, their wages are not commensurate with the workload, so many temporary workers are not willing to take this risk.

At present, the main problem facing producers is to race against the clock to pick all fresh coffee fruits in a timely manner. The cold and rainy weather slowed the ripening process slightly, allowing many Colombian farms to avoid heavy losses caused by shortages. But if there is not enough labor, there will still be many farms that may not be so lucky.

Huilan coffee producing area

Huilan

The moonlight coffee beans bought in front of the street come from Esteogatine Farm in the Coffee region of Huilan, Colombia. 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 above 1500 meters above sea level. The coffee beans produced in this area can reach the highest level of Supremo in the Colombian coffee bean grading system, which is large in particles and full in shape, with few defective beans and sundries.

Qianjie coffee through the cup test of a variety of coffee beans in this producing area, coffee flavor performance is balanced, strong acidity, relatively full consistency, and praiseworthy fruit flavor. Because of such a balanced coffee flavor, more and more special treatments are used on Colombian coffee raw beans.

Esther Vito Gattin

Finca La Acevedogatin

The owner Ramirez, who comes from a coffee-growing family, has been engaged in coffee production since the age of 18, worked as a coffee professional in the city of Astoria, and later bought a farm to grow his own coffee, but most of them were common and mainstream coffee varieties at that time. In the end, he sold the original coffee farm and bought the Esteogatine farm, which specializes in growing Kaddura varieties.

Kaddura variety

Caturra

Kaddura variety card is a variety of bourbon, coffee bean tail end is curved, round and slender, production capacity and disease resistance are better than bourbon. Suitable for planting in the high altitude area from 700m to 1800 m, the altitude adaptability is very strong, but the higher the altitude, the better the flavor, and the production capacity is relatively reduced. Although the yield is not much, the coffee beans produced here are rich in fruit aromas such as pineapple, mango, litchi, melon and so on.

Anaerobic solarization treatment

Natural Anaerobic

The former owner of the farm started the special treatment program three years ago and told Ramirez how to carry out the special treatment project. With his enthusiasm for coffee cultivation, Ramirez changed the fermentation process that could not achieve the effect before. Anaerobic fermentation, which has been popular in recent years, has been adopted.

The method is to inject carbon dioxide into an airtight container to squeeze out the oxygen, slow down the decomposition rate of sugar in coffee pectin in an oxygen-free environment, decrease the PH value more slowly, and prolong the fermentation time, thus developing a better sweetness and a more balanced flavor. On the other hand, the Huayue Night coffee beans started on the front street are treated by anaerobic sun treatment, that is, after the anaerobic fermentation, the fermented coffee beans are dried in the sun, and the moisture is reduced to 11%, and then the peel and pulp are mechanically removed.

Experience of coffee baking in Qianjie

Considering that Huayue Night coffee beans are treated by anaerobic sun treatment, in order to retain the fermented feeling of the beans, while showing the full mellow thickness of the taste and the sweetness of the flavor, the Qianjie baker uses a moderate baking method.

Yangjia 800N, bean dosage: 480g. Furnace temperature to 180℃ into the pot, throttle open 3, firepower is 130C; furnace temperature to 140C, throttle open 4; furnace temperature to facility 150.6 °C, turn yellow point 6pm 39t20 ", when the bean table turns yellow, the smell of grass disappears completely, enter the dehydration stage, when 180℃, the firepower drops to 100and the throttle remains unchanged. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. At this time, the sound of the explosion point will start to explode. The throttle will be fully opened. After the explosion, there will be a development of 1mm bread 39th 50 ", and 196 ℃ will be put into the pot.

Coffee cup test record of Qianjie

Dry aroma: berries, ripe fruit fermentation

Wet fragrance: jam, wine heart chocolate

Flavor: strawberry jam, sweet and sour cranberry, ripe fruit fermentation, wine heart chocolate

Experience of brewing coffee in Qianjie

Filter cup: Hario V60 # 01

Water temperature: 90 ℃

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (pass rate of No. 20 screen 77%)

Qianjie coffee extraction method: first, the powder layer is fully wetted in the shape of "hamburger" and steamed for 30s with 30g water (if we do not see a "hamburger" shape, we should pay attention to the fact that the coffee beans are not fresh enough / grinding is too coarse); the second stage of water injection injects water to 125g at 50s of the timer, then stops and waits for the water level to drop to 2 / 3 of the powder layer and inject into the third stage. In the third stage, the water was injected to 225g at the timer 1: 39: 40, and the total extraction time was 55 "when the coffee liquid was dropped completely. Shake the coffee gently after the extraction, and then taste it after the coffee liquid is fully uniform.

Qianjie coffee brewing flavor: first of all, the sweetness of strawberry jam and the fermentation of ripe berries, the acidity of cranberries and berry juice are distributed in every corner of the mouth, followed by a chocolate-like finish in the nasal cavity.

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