Coffee scented with roses & coffee with peach flavor Columbia Rose Valley Coffee beans are brewed

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Columbia Coffee producing area Information

News

Although Colombia's coffee production and exports were affected by the novel coronavirus epidemic in 2020, the output is still between 14 million and 14.5 million bags, and the export volume is also between 12.5 million and 13 million bags. President FNC said that at present, it is very difficult for Colombia's coffee acreage to exceed the output of 14.5 million bags, and there are no major plans to expand the planting area in a short time. Therefore, coffee production in Colombia mainly depends on weather conditions and fertilization factors. In addition, coffee cultivation in Colombia also requires technical means to improve productivity and increase planting density.

When talking about the price of coffee, the chairman of FNC said that the spot price of Colombian coffee has risen by 50% over the international futures price for most of this year, allowing coffee growers to repay their debts and make a profit. But it's not worth rejoicing, it's just returning to the level of profit it should be. For 2021, FNC will continue to implement the coffee price insurance system and plans to replace older coffee trees with anti-fungal and pest-resistant trees.

Santander producing area

Santander

Located in northern Colombia, west of Magdalenaho, planting about 1400-1600m above sea level, covering an area of 30537 square kilometers. Santander is a very important but rarely mentioned province, but it was actually the first province in Colombia to grow coffee.

Coffee beans from the Santander coffee producing area currently account for about 5% of Colombia's coffee production, while the Kaddura coffee beans produced in this area have a good reputation. Qianjie coffee has passed the cup test, and the Kaddura coffee beans in this area have delicate sour aromas, sweet and sour berries and cocoa aromas.

Dashu Manor

Finca El Arbol

Dashu Manor is located at 1700m above sea level in the coffee producing area of Santander. Dashu Manor is one of the few plantations in the Tansande coffee producing area to grow a single variety. Vargas, the owner of Dashu Manor, has been growing coffee on Dashu Farm for 20 years.

The Kaddura variety is a variety of bourbon. It was observed in the front street that the Kaddura bean inherited the bourbon's round body, but the tail was slightly longer and curved, showing an oval shape. In addition to inheriting the bean shape of bourbon coffee beans, it also inherits the better aroma and juicy characteristics of bourbon coffee beans.

Anaerobic enzyme washing

Washed Anaerobic Enzyme

For the coffee fruit treated in Dashu Manor, only the fully ripe coffee fruit with bright red appearance was selected for picking, and the defective floating beans were removed by washing, and the defective floating beans were fermented twice and fermented in special enzyme groups. at the same time, we also pay great attention to the drying process of coffee beans, avoid excessive temperature during drying, and adopt a slow drying method. Qianjie believes that the coffee beans treated in this way have a full juicy and bright acidity.

Experience of coffee baking in Qianjie

Considering that Columbia Rose Valley is a double anaerobic washing method, in order to retain the fruit tone and rich acidity of the beans, while showing the cleanliness of the taste and the sour and sweet flavor, Qianjie bakers use medium roasted Rose Valley coffee beans.

Yangjia 800N, bean dosage: 480g. When the furnace temperature reaches 180oC ℃, the throttle opens 3, the firepower is 130; the temperature recovery point is 36 "; when the furnace temperature reaches 140C, the fire throttle opens 4. When the temperature of the stove reaches 151.6 °C, the yellow point turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When the temperature of the oven reaches 151.6 °C, the bean surface appears ugly wrinkles and black markings, and the smell of toast obviously turns to 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. 48 "began to explode, the throttle was fully opened, and the firepower was reduced to 80 at 188 ℃. When the temperature is 192 degrees, the firepower is reduced to 50; after an explosion, the firepower is reduced to 10 ", and the boiler is put into the pot at 197 ℃.

Coffee cup test report on Qianjie

Dry fragrance: peaches, strawberries

Wet fragrance: raspberry juice, peach, fermentation fragrance

Flavor: rose, peach, black grape, wine heart chocolate, cream caramel

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 when the coffee liquid was completely dripped was 1: 00: 39: 50. Shake the coffee gently after the extraction, and then taste it after the coffee liquid is fully uniform.

Cooking flavor: the sweetness of peach, accompanied by the aroma of rose, with the sweet and sour taste of black grapes and the silky taste of cream toffee, followed by a chocolate-like finish.

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