Flavor and taste characteristics of Colombian Zikadura Coffee introduction to passionfruit anaerobic washing coffee beans

Coffee information

Producing area: Cymbidium Colombians

Manor: Montblanc Manor

Altitude: 1900 m

Variety: purple Kaddura

Treatment method: passionfruit yeast anaerobic washing treatment

Grade: Supremo

Production season: 2021

Production area introduction

Cymbidium Province of Colombia is located in southern Colombia at the confluence of the central and eastern mountains of the Andes. The coffee growing area of Huilan is centered on Pitalito, which is mainly planted by small farmers. In the past ten years, they have worked together to produce boutique coffee that highlights the local characteristics of the region. The use of manual harvesting, attentive handling and careful post-harvest sorting all help to raise awareness of the area.

In recent years, the Coffee Council of Huilan Province has had close exchanges with the Colombian National Federation of Coffee growers to strengthen the planting level and treatment technology of Coffee growers of Coffee Coffee, especially the development of anaerobic treatment technology in recent years. Colombian coffee is also moving in a new direction.

Montblanc Manor

Montblanc Manor is located on the winding mountain road of Velida La Tocola in Pitalito, a coffee estate run by landowner Rodrigo Sanchez Valencia, whose coffee cultivation dates back to his grandfather. Montblanc Manor is located on the top of the hill, with a land area of about 18 hectares, with complete treatment equipment such as wet grinders and dryers.

In 2002, Rodrigo participated in a local coffee training program that teaches the children of local coffee producers about cup testing. Before that, he and his family had never considered the knowledge of coffee flavor. By learning to distinguish the flavor of coffee, he and his father and grandfather were able to establish a connection between the farming techniques they used and the properties produced in the cup test.

At the same time, Rodrigo also began to learn about cup test competitions, through which Rodrigo learned about the quality of coffee between plots within his estate. He realized that after his estate won the cup test contest for a year, he did not continue to get a good place, so he decided to study how to consistently produce quality coffee. This prompted him to explore the trees planted at Montblanc Manor, where he discovered the varieties his grandfather planted in the 1980s. It was at this time that Zikadura was noticed and distinguished.

Coffee variety

This coffee belongs to Zikadura, a variety of Kaddura. It is derived from a natural variety of low probability in Red Kadura. Zikadura is characterized by the growth of copper-purple leaves at the top of the plant, and the fruit is dark purple when ripe. At that time, Rodrigo screened 26 coffee trees from more than 20, 000 coffee trees on his estate with the characteristics of Zikadura. Zikadura is a variety that survived Colombian leaf rust in 2012. It has a unique flavor, high disease resistance and high Bailey sugar content.

Coffee processing method

Montana Blank Manor is famous for its scientific post-processing process and high grasp of rare varieties, especially the fermentation of post-processing requires precise control of temperature, humidity, sweetness, sugar, oxygen and other variables. in order to meet the growing demand and standards for flavor and taste.

This batch of coffee is treated with passion fruit yeast anaerobic water treatment. Montana Blank Manor first measures the sugar content of the harvested coffee beans by measuring their sugar content, according to the indicated sugar content, and then specifies the appropriate treatment method. Coffee with a Bailey sugar content of 24-27 degrees is used as a washing treatment. First, the peel and pulp of the coffee fruit are removed, and then the coffee fruit and passion fruit are fermented. The high sugar content provides an excellent environment for the growth of bacteria to cultivate the bacteria and seal them with shell beans in a barrel for anaerobic fermentation.

The fermentation time of the coffee is controlled between 28 and 32 hours, then washed fully with clean water, then transferred to a solar dryer for a few days, and finally moved to a cool elevated bed to complete the drying process.

Qianjie coffee roasting table

Qianjie coffee cup test information

Suggestion on brewing coffee in Qianjie

Filter cup: V600001

Water temperature: 90-91 ℃

Powder content: 15g

Powder / water ratio: 1:15

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

Cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 2 minutes 39 percent 00 ".