What kind of coffee beans are Colombia navel? How to flush the navel of the demarcation line manor?

"Why is the name of this coffee called Big Navel? "

This is a question that N friends would ask when facing the front street bean sheet blackboard! But it is true that not only in the bean list on Qianjie, the name big navel will seem out of place no matter where it is placed, so it will be more eye-catching than other coffees! The reason why it is called the big navel may have been speculated by some friends, which is because of its appearance. To be more precise, the appearance characteristics of its fruit are somewhat similar to those of its navel.

What is a big navel? The fruit of this variety of big navel has a very distinctive feature, which is not like a navel, but large! Compared with conventional Arabica varieties, its fruits and beans will be larger, similar to the size of Maragogype and Pacamara. Since beans are the same, this makes farmers need to specially adjust the machine when handling them. Otherwise, because the spacing is too small and the beans are too big, the machine will easily accidentally injure the coffee beans when peeling the skin and removing the meat.

The reason why it is named navel is somewhat similar to the navel orange variety in oranges: it is because there is a naturally formed navel structure at the bottom of the fruit! This morphological feature is very similar to the human navel, so Cannon named it "Ombligon". (Ombligon is Spanish, which translates to "navel" and "belly belly")

At present, this variety of navel is mainly grown in the Cymbidium production area of Colombia. Like most rare varieties found in Colombia, the local farmers who planted it did not know its identity information earlier, only that it may be a natural variant from Ethiopia. This was later confirmed by genetic testing by the World Coffee Institute, because this variety carries 60% of the Ethiopian local gene and 40% of the Colombia coffee gene.

Local farmers in Colombia found that it may be due to the natural mutation of the variety, so it has some of the same appearance characteristics as the native Colombia variety Caturra. For example, the leaves of the plants are all equally wide, the coffee fruits are densely distributed, the vertical branches grow, and the excellent yield.

But some coffee professionals in Colombia believe that the navel may have been mutated from other varieties such as Pacamara, Bourbon, and even Castillo. Because this variety has strong resistance to coffee leaf rust, coffee farmers do not have to worry too much about its health and it is easy to feed.

Due to its high yield and high disease resistance, coffee farmers in the Huilan producing area have begun to plant the variety Da Najiao. Finally, after testing, it was found that the navel planted between 1600 and 1800 meters had the best flavor. When it comes to Qianjie, we have to talk about its flavor, because the flavor of the big navel is indeed very unique, so that we can often see the big navel at various world-class coffee events.

The stage where the navel first showed its brilliance was at the 2023 WBC (World Barista Championship World Barista Competition) finals. Jack Simpson, an Australia player, used the navel of the Boundary Estate as a bean for the competition and won third place in one fell swoop. According to post-game interviews, Jack said that he chose the navel because this bean has a very complex and unique flavor, which is very consistent with his idea of the beans for competition. In other competitions before and after the WBC, many other players also used big navel to compete. As a result, the variety of navel became increasingly known to everyone.

Qianjie naturally would not let go of this unique delicacy, so it included the Qianjie Boundary Estate and Big Navel in the menu at the beginning of last year, and this also became the trigger for the problem Qianjie mentioned at the beginning of the article. Front Street Coffee: Colombia·Dividing Line Manor navel

Production area: Huilan production area

Manor: Finca El Diviso Manor

Altitude: 1700 meters

Treatment method: Double anaerobic sun exposure

Variety: Big navel

Flavor: Grapes, oranges, blueberries, pineapple juice, spices, fermented aroma

Although the bean looks darker, a bit like a deep-roasted coffee bean, this is only because the anaerobic treatment attaches more sugar to the surface of the coffee bean, and the bean surface undergoes a more intense caramelization reaction during roasting. In fact, it is still moderately light roasting, so Qianjie recommends that the parameters used when brewing should still apply the brewing formula of lightly roasted coffee: Qianjie Coffee's hand-brewed suggestions

Filter cup: V60 Water temperature: 90~93℃ Powder amount: 15g Powder water ratio: 1:15 Cooking time: 2 minutes Grinding degree: fine sugar thickness (sieve rate of No. 20 screen is 75%)

No kidding, the flavor is really unique! At high temperatures, we can taste the very clear flavor of blackcurrant, accompanied by the sour and sour taste of oranges and pineapples, as if tasting a glass of mixed juice dominated by blackcurrant. In addition, you can also feel the aroma of chocolate, spices, and fermented wine in the aftertaste after swallowing. The layers are rich and unique, which is very good!

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