Flavor description of Colombian Coffee Huilan Coffee Coffee from Coco Yuyun introduction to the grinding scale of taste varieties

Colombia Coffee Huilan Region Flavor Description Taste Variety Grinding Scale Introduction

Manor: Lamini Tower Model Student

Country of origin: Colombia

Region: Narino

Breeds: Borbon,Caturra,Typica

Altitude: 1600-2200Meters

Treatment method: washed

Flavor description: Bright fruit, caramel sweetness, cocoa finish, excellent oil

Its unique geographical environment has created a high quality coffee, Colombia, beautiful mountains, beautiful scenery, pleasant climate, four seasons such as spring, fresh air, Qinren heart. Colombia's mild climate, humid air and diverse climate make it a harvest season all year round, with different types of coffee maturing at different times. What they grow is the unique quality of Arabica coffee beans, coffee ground from this coffee beans, rich flavor, aftertaste, can be called coffee boutique

Roasted coffee beans will release a sweet aroma, with acid in the sweet, bitter in the good quality characteristics, because of the appropriate concentration, often used in high-grade coffee blends. Colombia coffee exudes a light and elegant aroma, not as strong as Brazilian coffee, not as sour as African coffee, but a sweet light aroma, low-key and elegant

planting conditions

Altitude: 1550-1700 m

Average temperature: 17-23°C

Relative humidity: 65-80%

Annual rainfall: 1200-2000mm

Planted area: 2.78 ha

Proportion of tree species: 64% CASTILLO, 36% CATURRA

Regarding Colombia coffee, the first thing that comes to mind is the Golden Triangle of Coffee, which is collectively known as the Coffee Triangle by Caldas, Quindío and Risaralda provinces. It produces the best coffee in the world and is the source of Colombia coffee aroma.

As one of Colombia's most famous high-quality producing areas, the name Cymbidium has long been familiar, but coffee growers here are not willing to watch the past, but continue to explore and grow better and more distinctive fine micro-batches of coffee every year.

In Acevedo, province of Cymbidium, the estate owner Mercedes Narvaez produces a rich sweet, pure and balanced micro-batch coffee. Medium acidity and medium body, with dark chocolate, hawthorn and vanilla flavors and aromas, the latter part retains the green apple aftertaste, but also the orchid coffee silky smooth and flawless taste to the extreme. Traditional methods of cultivation and disease resistance, promotion and use of sustainable ecological concepts to control coffee production areas, and 4C certification. I have to sigh at the unique processing methods and planting techniques of Colombia growers for coffee