Flavor characteristics of Snow Mountain Coffee in Colombia Variety introduction of Regional treatment method for manor production

Flavor characteristics of Snow Mountain Coffee in Colombia Variety introduction of Regional treatment method for manor production

Since it is the first time to try, the overall feeling of coffee is not at its best. Mainly presented in the front taste is a little dirty, but the dried fruit flavor is very obvious. At the same time, we are surprised that although it is light baking, the acidity is not very high. The aftertaste is quite obvious, although it is a little bitter.

However, judging from the moisture content, coupled with the relatively fresh degree of baking, this should be the problem of over-extraction. After all, this is the first attempt, and these smells should be corrected by adjusting some parameters. Because, obviously, as mentioned earlier, the smell is more like being overextracted than it is with the coffee itself. In order to confirm our theory, we switched to the next brewing apparatus, which I will discuss in the coffee group in the future, Philharmonic pressure.

The biggest difference between Philharmonic pressure and hand flushing is that it is extracted by penetrating coffee with water and then extracted by filter paper, while Philharmonic pressure has a mixing process of water and coffee powder. In view of this, we change the proportion of powder to the ratio of powder to water

8g: 100g . Considering that the sour taste is not very obvious, we also adjust the grinding scale to a fine scale to improve the sour taste as much as possible. Finally, in order to prevent the smell caused by excessive extraction, we did not reverse the Philharmonic pressure, but directly after soaking, we began to press down, and in order to ensure a clean taste, we added two layers of filter paper.

The northern Sierra Nevada producing area is one of the high quality producing areas in Colombia, and the Santa Marta Snow Mountains is one of the few snowy mountains on the equator, and its caffeine is famous for its distinctive characteristics and high quality standards. The unique climate, abundant precipitation, cloud cover and shade planting make the coffee here full-bodied and nutty, giving people a unique sensory experience.

The north-central Santander producing area consists of two major geographical areas: the Magdalena Basin and the mountains of the eastern mountains. The Magdalena basin is relatively flat, with a dry and hot climate in the central plain.

The eastern mountains have rugged terrain, steep slopes and an altitude of 4000 meters. The climate is affected by different elevations, which makes it show a variety of meteorological zones, resulting in a rich aroma of coffee and moderate acidity. Smooth and consistent with tobacco flavor.

Huila is located in southern Colombia, one of the well-known specialty coffee producing areas, with an altitude of about 1200 to 2020 meters, a planting area of more than 1.3 million hectares and an average temperature of 17 to 23 °C. Because of its outstanding flavor and aroma, it has become a world-famous special coffee. Medium-high acidity and moderate mellowness, charming sweetness and lemon wine acid, balanced and pure aftertaste, it is often selected by major coffee competitions in recent years.