Exploring the secrets of South American coffee inspires summer inspiration

Push open the wooden doorknob marked "R" and walk into the quiet space with the aroma of coffee, which is not difficult to keep the heart away from the hustle and bustle and impetuous feeling. On a sticky and impetuous summer day, sitting in front of the hand bar at Starbucks Chart: a book, a cup of hand, a couple of stories and face-to-face communication with the coffee master is enough for me to reap a lazy and fulfilling afternoon.

Approaching the bar, two "new faces" on the stage aroused my curiosity. Coffee master John read my mind, handed me two types of coffee beans with new patterns and said, "two new friends from South America!" Listen to the introduction of John, only to know that it is a new summer selection of two new models, one is Peruvian Amazon coffee, the other is Colombia Tolima. While I was hesitating to taste which one, John suggested that I could share it with my friends next to me, so I could taste the flavor of these two summer selections, so why not!

The first thing John shows us is the election of Tolima, Colombia. With the injection of water into the coffee powder, according to John, Tolima is located in west-central Colombia and is especially known for its high-quality coffee. More than 2 million people in Colombia depend on coffee for a living, but more than half of the coffee farmers grow only 2 hectares or less. In addition, the terrain is rugged and mountainous, and the climate is changeable, so the coffee is picked by local coffee farmers, and each one is not easy to come by.

While we were listening, John handed the coffee in front of us and smiled and said, "I'll go on when you taste it." I took a sip and the strong flavor of baked walnut and cocoa spread in my mouth. "it doesn't seem to be the same as Colombia I've had before." Listen to me, John patiently explained that from steep and rugged mountains to low and gentle river valleys, different places of growth give the same coffee a very different flavor. Similarly, growing in the rugged mountains of 1500 meters above sea level, Tolima, Colombia, has a strong flavor of roasted walnut and cocoa, and the color on the package shows the bright flavor of this coffee.

Seeing that we were still thinking about it, John looked up after tidying up the bar and said, "have a glass of ice water first, so it won't affect your taste of the next one." Watching John reprepare coffee utensils, preheat, grind, move skillfully and devote yourself, you can't help but admire their enthusiasm and focus on coffee. "to me, Peruvian Amazon coffee is more like a coffee for the brave. Do you want to hear a story?" Seeing us nodding like garlic, John smiled contentedly.

It turns out that for many coffee buyers, Peruvian Amazon Coffee is an area that needs to make up its mind to move forward. Due to the vast terrain and inconvenient transportation, the purchase of coffee has gone through a lot of hardships. Not only that, the Amazon province is located in Peru's border with Erdogua, coffee transport must cross the Andes in order to continue, which also makes exports extremely difficult.

When asked if the quality of selection depends on coffee farmers, John told me that not only that, but each selection is not easy to come by, not only because of the growth environment suitable for high-quality coffee, but also because of the hard work of coffee farmers, including the persistence of cooperatives. Like this Peruvian Amazon Zhenxuan coffee, coffee growers use small pulp pickers to dry the beans until they have a moisture content of about 20%, and then send their coffee to a centralized dry mill. As the last step of the whole washing process, the imperfect washing process on the farm alone may lead to uneven quality of coffee beans. The local Aproxay Amazon cooperative has been working to develop more dry mills and move the dry grinder closer to the farm to ensure that coffee beans are processed in a timely manner. lead to higher quality and more consistent coffee beans.

I watched the coffee liquid dripping slowly on the ice and immediately felt that this cup was not easy to come by. I can't wait to take this cup of Peruvian iced coffee, the entrance not only has very lively acidity, but also sets off the flavor of roasted black walnut and caramel, giving a mild and unburdened taste. Just like John's analogy of "Brave Coffee", without unremitting exploration, Peruvian coffee will not have such incredible flavor and aroma.

After saying goodbye to this mellow "sensory journey", it seems that life can be poor or beautiful, depending on whether you discover and learn to listen. It's like two selections in summer, crossing the rugged mountains of Tolima and through the world's largest Amazon primeval rainforest to come to you, with meticulous and tender stories and rare flavor, to take you bravely to discover more beauty of life and inspire the wonderful inspiration of summer.