Introduction of beans, winner of wbc World Coffee Competition, Flavor characteristics of Sidra Coffee from Colombia

As a coffee lover, have you ever noticed a popular "minority" variety "Xizao" when you were in the village of beans recently? In this article, in front of the street, let's talk about the "minority" variety of Xizao and see what kind of story it has.

The "highlight moment" of Hope claw

The reason why Hope claw can rise to fame is largely due to the two world baristas champions who "endorse" it.

South Korea's Jooyeon Jeon, winner of the 2019 World Barista Competition (WBC), has his choice of beans from the Colombian Palm and Big Bird Manor (La Palma y El Tucan). On the same stage, the third runner-up Cole Torode also chose the Hope claw batch of the estate.

Jooyeon Jeon

The winner of last year's World Barista Competition, Anthony Douglas from Australia, also won the title for a variety of coffee beans, selected from the anaerobic fermentation batch of Columbia's dividing Line Manor (Finca El Diviso). With the victory of Anthony, the popularity of the Colombian dividing Line Manor and Hijaw continues to rise in the boutique coffee circle.

Anthony Douglas

The obscure origin of the claw, transliterated from Sidra, is also called Sydra or Bourbon Sidra (bourbon claw), which means "apple juice" or "cider" in Spanish. At present, the variety of Xi Zao is generally regarded as the hybrid offspring of Typica and Bourbon, which is often described as not only the sweetness of bourbon, but also the cleanliness of Tippon.

It is understood that Sidra is an experimental variety from a coffee breeding center set up by Nestl é in the province of Pichincha in northern Ecuador. The main task of the agency is to cross with native Ethiopian species and local iron pickups or bourbon. Later, when the operation was interrupted, many mixed-race varieties were left behind, so they were left in the field.

While collecting data, Qianjie looked through the fourth Wave of Fine Coffee written by Mr. Han Huaizong, which mentioned that the World Coffee Research Center WCR conducted a genetic identification of the Xizao variety, which showed that it was closer to the native species of Ethiopia.

In 2021, Dr. Shao Changping also identified the genotypes of two types of claw on the market. He found that the pointed claw did not contain the iron pickup gene and was closer to the Rosa or Essel native species mixed with other genes, while the round claw was supposed to be a hybrid of the iron pickup and the rose.

Characteristics of rare claw varieties

Although genetic tests have shown that Hijaw is genetically linked to Ethiopian coffee varieties, it is currently mainly grown in Colombia and Ecuador. Looking back on the first Ecuador Excellence Cup (COE) competition in 2021, the Greek claw variety won the 2nd, 5th, 6th, 8th, 16th, 20th and 21st places respectively. As the second major growing area at present, Colombia's claw is often used as a bean for contestants. In addition, some coffee producing areas for experimental purposes, there are also a small number of claw varieties planted on a small scale.

Coffee plants are usually distributed at an altitude of 1650 to 1800 meters above sea level and have stout trunks up to 4 meters. Planting needs proper shade and immunity to a variety of insect pests, but it is easy to be infected with leaf rust and coffee berry disease. The leaves are slender and have five petals when they bloom. The results are densely distributed, so the yield is high, the fruit is larger and more round than most Arabica varieties, and the raw beans are slender strips, similar to Rosa.

In raw bean competitions, high-quality pointed varieties, such as washing batches, are often described as brown sugar, citrus, honey and berries with delicate floral aromas. Coinciding with the impression of native Ethiopian species, Mr. Han Huaizong also mentioned in his book, "No wonder the sweetness and flower scent are very similar to Sidama (Sidamo) or Rose Summer."

How does the claw taste in the anaerobic sun?

In the current street, when the anaerobic sunbathing claw of the dividing line manor was tested, it felt the comprehensive aroma of passion fruit, citrus, grape and honey. as the temperature dropped, it tasted like bright acidity like orange juice, with a hint of cinnamon spice, and a sweet aftertaste of cocoa after swallowing.

Qianjie has tried cold extraction, ice hand flushing, hot hand flushing and other methods of extraction, found that this claw coffee can always show a rich and sweet fruit flavor, accompanied by plant tone aroma, round entrance, weak bitterness.

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