Colombian wine barrel processing coffee bean flavor San Jose barrel fermentation species coffee beans taste sour

Today, the editor tried a barrel from Colombia to deal with coffee beans. Its name is San Jose. Colombia's position in the boutique coffee industry needless to say, it has an excellent growth environment, coupled with excellent handling methods, to have such an excellent flavor. San Jose Manor is an old manor in Colombia with a history of one hundred years. San Jose Manor is located in Nevada Druise Volcano, the soil is fertile volcanic land, plenty of sunshine throughout the year, the average temperature is between 20 and 25 degrees, very suitable for coffee cultivation.

This San Jose coffee bean was created on a whim by the female manor. because the owner's husband was in the wine-making industry, the owner wondered if it would be different if the coffee beans were put into a barrel to deal with the fermented coffee. so there is this barrel of fermented coffee beans. The breed of coffee is Castillo, a breed of coffee bred by the Coffee Research Association of Colombia. Castillo has part of the Robusta gene, which is also criticized. But in fact, the flavor of Castillo is no worse than that of Kaddura coffee beans, and it has excellent disease resistance, which is currently grown in 40% of Colombia. The processing of this coffee bean is to ferment the coffee in a barrel, then wash it, and finally dry it. Today, the editor uses a V60 filter cup to brew the coffee, and the coffee flavor is reflected in the full-bodied rum fermentation feeling, followed by the acidity and flavor of the grapes, with the sweetness of maple syrup in the end, and the whole is very balanced and smooth. There are friends who like the flavor of wine can try to start.