Introduction to the characteristic flavor and taste treatment of Huilan Coffee Bean Manor in Colombia

Colombia has a very long history of coffee cultivation, superior geographical and climatic conditions provide a unique innate environment for the growth of coffee trees, coffee producing areas across the entire Andes. When it comes to boutique coffee, Qianjie has to be located in the Huilan producing area, which is often active in various competitions. Columbia rations beans are chosen here in Qianjie.

Huilan (Huila)

Huilan production area became famous after entering the 21st century, its figure frequently appeared on the prize list of various raw bean competitions, and won the official origin certification in 2013. Huilan, whose name comes from Whelan Province, is located in southwestern Colombia, on the side of the Andes, near Whelan Volcano. The volcanic ash brought by the volcanic eruption adds fresh nutrients to the soil, especially the growth of coffee trees. Compared with other producing areas, Huilan has rain and suitable temperature all the year round, so that coffee trees can even be planted to a height of more than 2,000 meters, and coffee can be produced at high altitude with a clear acidity and chocolate aroma.

Huilan coffee is mainly produced by small farmers, and the local farm area is usually less than 1.5 hectares. Managers will plant shade trees to provide a better growth environment and quality guarantee for coffee. Whenever coffee cherries are ripe, Colombians pick the most mature and full coffee fruits and carry out post-processing at the freshest stage, each step to ensure the freshness of the coffee.

Whelan Coffee treated with Water

Nowadays, many Colombian coffee on the market will be treated in a special way, showing a very concrete aroma. Qianjie thinks the coffee tastes good, too, but if you want to taste the original aroma of Colombian coffee, Qianjie recommends two natural treatments: washing and tanning.

Colombia is rich in water resources and is very suitable for washing treatment, and household farms are equipped with special raw bean processors (Ecomill or Eco-Pulper). Farmers pour the harvested coffee fruit into it, not only to remove the peel and pulp, but also to remove most of the pectin with only a very small amount of water, and the shell beans with a small amount of pectin go into a small pool or container. it may be a tile pool that ferments overnight, loosens the residual pectin, rinses it with clean water the next day, and finally spreads it out in the sun to dry to the target moisture content.

Washing treatment can not only ensure the high quality of coffee, but also make Huilan coffee show its own flavor characteristics. This is why Qianjie chooses washing batches when selecting rations beans. Coffee varieties are taken from Kaddura, which is widely grown locally.

Kaddura

Colombia grows a wide variety of coffee, most of which are traditional Arabica species, such as Kaddura Caturra, Bourbon Bourbon, Ironpickup Typica, Pacamara Pacamara and so on. Of course, there are also some popular rare varieties, such as Rosa Gesha, which have appeared on the market in small quantities in recent years.

Kaddura, a natural variety of bourbon, was discovered in Brazil in 1937 and is suitable for large-scale cultivation because of its high yield and good disease resistance. Kaddura's plant is short, easy to harvest, and can stay alive even when exposed to the sun. Farmers will call it Sun Coffee. Kaddura is suitable for planting in the high altitude area from 700m to 1700 m. It has strong adaptability to altitude, but the higher the altitude, the better the flavor, and the production capacity is relatively reduced.

The water-washed Huilan grain beans have both soft acidity and suitable mellow and sweet. Qianjie hopes to present the classic Columbia nut notes and retains part of the acidity, choosing medium-deep baking. Before each coffee bean is launched in Qianjie, there will be at least one cup test and evaluation, which allows us to reflect the advantages and disadvantages of coffee more objectively.

How do you flush this rations by hand?

Considering that Huilan food beans are roasted in medium depth, the flavor tends to be full-bodied and mellow, and the deepening of roasting makes the texture of coffee beans looser and coffee powder more absorbent, so it will choose medium grinding. In order to avoid excessive miscellaneous flavor extraction, Qianjie will lower the water temperature a little bit, medium water temperature of 90 degrees Celsius, with KONO filter cup for extraction.

Unlike the V60 cup, the only exhaust part of the KONO cup is in the 1/4 ribs. When the water level passes over the ribs, the amount of water in the cup continues to rise and the pressure increases through the weight of the water. Because the outlet is relatively small, it can prolong the contact time between coffee particles and water, and bring out the soluble matter more effectively as the water is injected, thus improving the mellow and full-bodied taste of coffee.

Cooking parameters: KONO filter cup, water temperature of 90 degrees Celsius, screening rate of No. 20 standard sieve 75% grinding degree, ratio of powder to water at 1:15, powder quantity: 15g, three-stage extraction

Pour the coffee powder into the V60 filter cup, wet the powder bed with twice as much water as the coffee powder, form a drum and steam for 30s, then fill the small water from the inside to the outside to 125g, wait for the powder bed to drop to half of the filter cup, and continue to pour the same fine water into the third section to 225g, until all the coffee liquid has been filtered and remove the filter cup for about 2 minutes.

This Colombian Huilan food bean has obvious chocolate, nut, caramel and other baking aromas, smooth and sweet, mellow thickness, clean taste and pleasant soft acidity as the temperature drops.

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