What kind of good coffee do you have? What kind of coffee beans is Rose Valley and the difference between Colombian coffee beans

Columbia Rose Valley

Country of origin: Colombia

Origin: Santander

Bean seed: Kaddura

Treatment: anaerobic enzyme washing

Altitude: 1400m-1600m

Baking degree: moderate baking

It is recommended that the gram weight of hand-brewed coffee recommended by SCA should be 15g coffee powder 90 degrees to 91 degrees hot water 225ml and the ratio of water to powder at 1:15.

The flavor is characterized by amazing peach characteristics, accompanied by rose and wine chocolate aromas, fragrant and fragrant, as if drinking peach juice.

It not only has the sweet and sour taste of black grapes, but also has the silky taste of cream taffy.

Coffee bean treatment: double anaerobic enzyme fermentation treatment. Anaerobic fermentation is one of the most widely used treatment methods in recent years.

It is modelled on the treatment of red wine by injecting carbon dioxide into an airtight container to squeeze out the oxygen.

In the absence of oxygen, the decomposition rate of sugar in coffee pectin was slowed down, the PH value decreased more slowly, and the fermentation time was prolonged.

In order to develop a better sweetness and a more balanced flavor. Anaerobic double enzyme washing is on the basis of anaerobic washing, plus special enzymes for secondary anaerobic fermentation.

After the coffee fruit is removed from the anaerobic environment, the peel and pulp are removed by machine, and the coffee beans with pectin are put into a plastic bag or other sealed container in an anaerobic environment.

Do another anaerobic fermentation. The treatment method which has experienced the above two anaerobic fermentation is called double anaerobic fermentation.

This Rose Valley comes from the Tree Manor in the Santander region of Colombia. Santander is located in northern Colombia, facing Magdalenaho to the west.

The planting is about 1400-1600 meters above sea level and covers an area of 30537 square kilometers. Santander, Santander, is a very important but rarely mentioned province.

It is actually the first province in Colombia to start growing coffee and now accounts for about 5% of Colombia's coffee production. Qianjie coffee passed the cup test.

The coffee beans in this area are famous for their strong taste, long aftertaste and unique fresh vegetation flavor.

Colombian coffee is one of the few original coffee sold in the world under the name of the country. its superior geographical and climatic conditions give birth to the unique sour and mellow taste of Colombian coffee. In terms of quality, it has won praise unmatched by other coffee.

Vargas, the farmer of Dashu Farm, has been growing coffee for 20 years. On Dashu Farm, only the fully ripe coffee fruits with bright red appearance are selected for picking, and the defective floating beans are removed by washing.

And carry out two times of anaerobic fermentation and put into the special enzyme group fermentation, at the same time, also pay great attention to the drying process of coffee beans, to avoid excessive temperature during drying, take a slow drying method.

The coffee producing area is located in the Andes with mild climate and humid air. In Colombia, there are three Codiera mountains running north and south, right into the Andes, and coffee is grown along the highlands of these mountains.

The mountain steps provide a diverse climate. Colombia is the harvest season all year round, and different kinds of coffee ripen at different times.