Colombian Coffee, Brazilian Coffee, Coffee beans, different Flavor, Origin treatment, sharing introduction

Colombia and Brazil are both big coffee countries in the world, although they are both representatives of South American coffee, but the flavor can be said to be completely different.

Brazil produces a lot of coffee, mainly producing Arabica and Robusta. Among them, bourbon as the variety, because of the low altitude, its flavor is mainly chocolate flavor and light grass flavor, mellow thickness, smooth taste, supple and sweet, its advantage is large output, greatly improve the quality of coffee in the past decade, successfully transferred to the boutique coffee market!

On the contrary, Colombia is not as productive as Brazil, but it can be called a big coffee country, and its quality is its great advantage. The Colombian varieties are Kaddura and Colombian varieties, which belong to the variation of bourbon species. Unlike the Tippi Cabernet species, their adaptability is much stronger, the higher the altitude, the better the flavor. Colombia's rich landscape makes its own coffee occupy a great advantage. Its flavor is mainly caramel, nuts and soft fruit acid, sour, sweet, bitter, well matched to form its unique flavor.

Brazil through half-sun, sun, washing treatment methods can more highlight the flavor of the origin Colombia is mainly anaerobic washing treatment.

Sun treatment, let the beans naturally dry in the pulp, so the climate has a great impact, may be good for a period of time, a period of bad, the most afraid of rain and moisture, the quality varies greatly. Half-sun treatment is to first separate the beans from the pulp, and then do artificial drying, which is a reduction of out-of-control variables. Washing treatment is to pour the coffee beans into the machine and use the machine to fish out the immature floating beans to remove defective beans and inferior beans. Then use a pulp sieve to remove the peel and pulp, leaving the pectin to ferment in the pool for 16 minutes, and wash the pectin with clean water to make the beans cleaner and sour.

Anaerobic washing treatment is to ferment the washed coffee beans without defects in an oxygen-free environment. The anaerobic temperature must be controlled at about 10-15. In the anaerobic environment, the decomposition degree of pectose is reduced, the ph value is decreased, and the fermentation time is prolonged. It also reflects the full flavor of coffee.