Description of Flavor of Columbia Coffee Bean in Rose Summer introduction to manor of variety producing area

Colombia Coffee Taste Characteristics Flavor Description

[Flavor Description]: Oolong tea fragrance, peach fragrance, honey fragrance, fresh and comfortable, bright and balanced, the aroma is very strong, the whole aroma and caramel sweetness wrapped together, the tongue feels obvious acid, in the mouth is soft and round, fruit sweetness and sweetness strong, like swallowing a mouthful of fresh fruit tea, sweet and refreshing. The lower the temperature, the finer the acidity. The charm is also quite durable, which makes people feel good to meet L21: single production area harvest. At present, NINETY PLUS beans of this grade are generally common in Guixia. The requirements for the variety of coffee beans are more stringent. It has been able to approach the level of zero defect rate. The coffee beans produced will naturally not be bad.

L39: This grade of raw beans is more common to use N2 (sun) and H2 (honey treatment) these two treatment methods, in a single production area to harvest raw bean varieties under the high requirements of the standard, the use of more intense characteristics of treatment to make it more vital;

L95: NINETY PLUS is the highest level of raw beans harvested from a single production area. The price is also more expensive. She represents all the qualities of NINETY PLUS and has extraordinary flavor. Cat feels that there are no more words to describe this level of raw beans.

David Piza C graduated from the University of Los Angeles in Bogota with an industrial engineering major and is a Colombia professional coffee cup tester and barista competition judge. Arriving in China in August this year, Colombia Geisha was one of the many high-quality manor boutique coffees carried. The author roasted the coffee according to the raw bean information provided by Pei Daxing and the expected roasting curve in his mind. To everyone's surprise, there was almost no difference between the Gaesha baked by the author and the samples brought by Pei Daxing (Pei Daxing did not take out the samples they repeatedly baked in Colombia before baking by the author).

Colombia "Gaixia" Coffee:

On the third day after roasting, the author, Pei Daxing and two friends tested Colombia Gaixia coffee in Wangjing, Beijing. There are three types of coffee: one is a Gaixia sample roasted in Colombia, and the other two are two batches of Colombia Gaixia coffee roasted by the author in Beijing. Each type is brewed into three cups. SCAA's standard is 5 cups.

Ground into coffee particles:

Smelling after breaking the dregs:

Remove scum:

Start tasting:

Record at any time:

Summing up the records of four people's cup test, we draw a conclusion: the first place is the same batch of Gaixia baked in Beijing and Colombia.

Hand-brewed Colombia Gaixia coffee after the cup test:

Colombia Gaisha coffee characteristics: lively and bright acidity, floral, fruity aroma, medium body, balanced taste soft, long sweet aftertaste