How to choose coffee and raw beans by hand? Choose the right raw coffee beans? Columbia Santa Rita Coffee Raw beans

What kind of raw beans are high-quality raw beans? First look at the surface of beans, fresh and high-quality raw beans, the surface is shiny, in addition, the processing of good raw beans, uniform color, the surface of uneven color can not be called good beans, must choose uniform color. Secondly, the particle size is the same, which is also evidence of good quality management. Make sure that the particle size is the same when you buy it. Even and neat coffee raw beans can achieve a consistent baking effect; otherwise, some are too deep and bitter, and some are too shallow and sour, which will affect the overall taste of roasted coffee beans. Raw beans are divided into several grades according to quality standards, which vary from place to place, basically according to size and shape. The higher the grade, the better the quality. At present, as the domestic coffee raw bean market has just started, the coffee raw beans sold are mainly low-grade futures beans. People usually have a lot of defects in the raw beans they get. Defective coffee beans are quite harmful, including that the mutated beans are neither flat nor garden beans. Due to abnormal development, the raw beans are broken in the center when they are shelled. This kind of bean is prone to uneven baking. Fermented beans / black beans are fermented internally in the process of processing or washing. It has the smell of fermented acid. Unripe beans / white dead beans are harvested when the coffee fruit is not fully ripe. This kind of bean is ivory after baking and tastes green and astringent. The process of processing and transportation of mildew beans is affected by damp, rain and mold. As long as one bean is moldy, it will soon spread to others, so be careful. Worm-eaten beans are eaten by a pest called coffee bark beetle, and there are insect eyes on the beans, which make coffee smell.

Country: Colombia

Producing area: Antioquia province

Altitude: 1600-2100 m

Treatment: washing

Variety: Kaduai, Kaddura

Manor: Santa Rita

Flavor: sucrose, clean, medium alcohol thickness

The history of coffee cultivation in Colombia can be traced back to the Spanish colonial era in the 16th century, and there are many theories about the history of coffee in Colombia:

One: it is said to come from the sea island of the Caribbean and from El Salvador in Central America.

Second: in 1808, a priest introduced coffee beans to Colombia for the first time from the French Antilles via Venezuela. One of them is that Colombia's first coffee seeds were imported from Venezuela through the province of Santander.

Third: the earliest records of coffee cultivation in Colombia appear in the book "TheIllustratedOrinoca" written by JoseGumilla, a Spanish missionary. He describes what he saw when he preached on both sides of the Meta River in 1730, in which he mentioned the local coffee plantation. By 1787, other missionaries had spread coffee to other parts of Colombia.

Colombia, located in the northwest of South America, is a beautiful country with a long history. Indians have lived on this land since ancient times. It was colonized by Spain in 1531 and gained independence in 1819. It was renamed in 1886 to commemorate Columbus, the discoverer of the American continent. Colombia has beautiful mountains and rivers, beautiful scenery, pleasant climate, spring all year round and fresh air. Colombia is rich in products, especially coffee, flowers, gold and emeralds are known as the "four treasures". Today, the country is the second largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Colombian coffee is often described as silky and smooth. Of all the coffees, it is the most balanced, soft, smooth and ready to drink, and it has won praise that no other coffee can match: known as "green gold".

Santa Rita Manor is located in the Colombian province of Antioquia, located in a micro-producing area adjacent to the Andes. This high-quality coffee is made together by nine nearby farms. The nine farms still handle the coffee in the traditional way: picking coffee cherries by hand, then washing the coffee fruits with traditional water, and drying the treated coffee beans in a scaffolding. The environment around the Andes makes this coffee-growing area rich in volcanic soil and rich in water resources.