How good is Colombian coffee? What are the origins and characteristics of the cherry blossom coffee bean story?

Colombian cherry blossoms

Country of origin: Colombia

Production area: examination card

Variety: Castiyou

Altitude: 2050m

Baking degree: medium and shallow baking

Treatment method: double anaerobic washing method

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 reflected in the sweetness of strawberry jam and the aroma of chamomile. The taste is as sweet and sour as strawberry, and fermented as strawberry jam, followed by aromas of basil and rosemary, and finally a hint of mint tea in the mouth.

Double anaerobic washing (Double Anaerobic Washed)

This cherry coffee bean is washed with double anaerobic water. First of all, the complete coffee fruit is fermented in an anaerobic environment, and then the peel and pulp are removed by machine.

Put the pectin coffee beans in a plastic bag or other sealed container in an anaerobic environment and undergo another anaerobic fermentation. Remove the coffee beans from the anaerobic environment after fermentation

After washing, the pectin layer was washed off and then dried in the sun to reduce the moisture content to about 11%. Through the cup test in the front street, it was found that the coffee beans treated by this method were more acidic than those washed by anaerobic water.

Castillo / Castie excellent Variety (Castillo)

The Columbia Coffee Research Center began its research in 1961. As part of their ongoing research on rust-resistant bacteria such as Kaddura and Timor Hybrid, after 23 years of research, they developed six varieties of Castillo varieties, which were widely planted in 2005. About 45 per cent of coffee plantations in Colombia now grow Castillo. Castillo is famous for its smoothness, aroma and citric acid. According to the blind test results of the Colombian National Coffee Research Center, the flavor of Castillo can reach the flavor quality of Kaddura and bourbon.

Paradise Manor (Finca El Paraiso) is a coffee plantation that Mr. Diego Samuel started in 2008, while conducting research on agribusiness management.

The original Paradise Manor was just a small family manor of 2.5 hectares. In 2015, Mr. Diego Samuel first participated in the regional raw bean cup test competition and won the first place, which gave him more motivation to devote himself to growing quality coffee. Now Paradise Manor Farm mainly grows Bourbon, pointed Bourbon, Rose Summer, Castillo and Colombian varieties of coffee trees. The cherry blossom coffee beans bought in front of the street are Castillo varieties.

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.