How to describe the flavor of Colombian sun-dried coffee beans; introduction to the production areas of varieties with grinding scale

How to describe the flavor of Colombian sun-dried coffee beans; introduction to the production areas of varieties with grinding scale

Cauca Valley to the south, can reach Cauca Province, and then southeast to the second largest coffee producing province of Vera, is also the largest boutique bean producing area. Further south is the boutique producing area Nalinglong province, both of which have volcanic and fertile volcanic ash soil, and because volcanic ash is rich in minerals, it nourishes coffee fields and helps coffee breed passion. The flavors of these two producing areas are similar, and they are all known as sour and sweet fruits.

Vera province has two harvests a year, the main production season is from October to February, and the second season is in summer, but the quality is slightly lower. Vera accounts for about 10% to 20% of Costa Rican coffee production; Na Linglong has only one harvest a year, and the harvest period is in spring and summer. Nalinglong accounts for about 3% and 5% of Costa Rican coffee production.

Washing method: the peel, pulp and mucous membrane are removed by washing and fermentation. This method is also known as the complete washing method (Fully Washed). Shampoo is the most common way for most coffee-producing countries in the world to handle Arabica coffee beans. Some areas also use advanced high-pressure washing machines to clean the peel, pulp and mucous membrane of coffee beans, so fermentation is no longer needed. This method of using high-pressure washing machines to treat coffee beans is known as "Natural washing (Pulped Natural). Honey treatment is used in almost all the producing areas of Costa Rica. This method is also widely spread throughout Central America. Because the surface mucosa of coffee beans is extremely slippery and the sugar content is extremely high, it is often called "honey". In the process of honey treatment, coffee will leave some or all of the "honey" when it is dried. After the coffee fruit is picked, graded and peeled, it is placed on a drying bed and some plantations that have not used honey treatment in the past have to use the tools at hand to deal with the coffee. Since raw bean processing plants in most regions, such as Latin America, Kenya and Ethiopia, used to use water to transport raw coffee beans, coffee beans lose some of their mucous membranes during transportation. In places such as Costa Rica, Brazil or Colombia, local processing plants used to use high-pressure washing machines, so part of the mucous membrane was removed during the peeling process. According to the amount of mucosal residue (40% Mel 100%), honey treatment is divided into 4 grades: 40%, 60%, 80% and 100%. Of course, some growers deliberately remove part of the mucous membrane to ensure that the coffee does not become sour due to fermentation during the drying process.