Introduction to the characteristics of flavor description and taste varieties in the region of Columbia Rosa coffee bean manor

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Qianjie Coffee has acquired Rosa coffee beans from many different regions, whether it is Panama, Costa Rica, Guatemala, Ecuador or Ethiopia.

However, in this article, Qianjie Coffee would like to introduce the rose summer of another country-the anaerobic sun treatment of Columbia Origin Manor. What is so special about this rose summer? This anaerobic sun-dried rose summer is characterized by intense aromas of berry fudge, sweet blackcurrant fudge, sour and sweet dried Luoshen flowers, light aromas of orange blossoms and lemon black tea.

Columbia Colombia

Colombian coffee can be said to be very famous in the world. After all, it was once the second but now the third largest coffee producer. Before 2001, Colombia paid more attention to the commercial coffee bean market, and only after 2001 began to enter the relatively niche boutique coffee market. But even so, because the Colombian environment is very suitable for the growth of boutique coffee (rich landform, low latitude, high altitude, large temperature difference, slow growth rate of coffee beans), it has a great explosive power in boutique coffee!

Colombia has three Codiera mountains running north and south, right into the Andes. Coffee is grown along the highlands of these mountains, which provides a diverse climate, where it is harvested all year round, and different kinds of coffee mature at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost. Approximately 2.7 billion coffee trees have been documented in Colombia, 66 per cent of which are planted in modern plantations and the rest on small traditionally run farms.

Origin Manor (Finca El Orige)

Origin Manor is located in Huila, the most famous boutique coffee producing area in Colombia. The Huilan area is a hilly area surrounded by mountains, more than 1500 meters above sea level, where the most important rivers in Colombia meet, thus bringing a wealth of water resources and moisture. Contrary to coffee fans' impression of balanced and mellow Colombian coffee, the fine Goran products produced by many small farmers in micro batches are actually very characteristic of the flavor of the producing area.

Rose summer (Geisha)

The species of Geisha was discovered in the rose forests of Ethiopia in 1931 and was later sent to the Coffee Institute in Kenya. It was introduced to Uganda and Tanzania in 1936, to Costa Rica in 1953 and to Panama in the 1960s.

Rose coffee did not get much attention in Panama until around 2000 when it was found by the owner of the Emerald Manor that it has a different flavor from other varieties of coffee and can show bright and delicate citrus sour aromas. and a hint of flowers.

Then submitted to participate in the Best Panamanian Raw Bean Competition (BOP) in 2004, subverted a group of judges and won the first prize. Since then, Panamanian rose varieties have been introduced to other Central and South American countries, including the Columbia region.

Rosa coffee is particularly picky about the growing environment, requiring high altitude, cloud shade, fertile soil and enough accumulated temperature. The average altitude is 1625 meters, the average annual temperature is 16 ℃ to 25 ℃, and the average rainfall is about 3500 mm.

Anaerobic solarization treatment

Anaerobic sun treatment is a post-treatment method which makes coffee fruit fermented for a period of time in anaerobic environment by using modern technology on the basis of sun treatment. Using anaerobic sunlight will put the freshly picked coffee fruit into a sealed bucket for low-temperature fermentation. In an anaerobic environment, the decomposition rate of pectin decreases, while ph decreases more slowly, prolonging the fermentation time of coffee and developing more sweetness. the temperature must be strictly controlled throughout the anaerobic environment, averaging between 10 and 15 degrees Celsius.

After more than three days of anaerobic fermentation, the coffee fruit in the barrel is dried in the sun, and the excess part of the coffee fruit is removed and the coffee beans are taken out.

Colombian Rosa Coffee hand-brewed suggestion

Powder content: 15g

Proportion: 1:15

Water temperature: 90 degrees

Degree of grinding: medium and fine grinding (80% pass rate of No. 20 screen)

Water injection technique: three-stage type

The first stage was injected with 30ml and steamed for 30 seconds. The second small flow is injected with 100ml water around the circle, and when the water level drops 1 minute 2, the third small flow is injected with 95ml around the circle. The extraction time is 2 minutes.