Columbia Huilan taste description the characteristics of coffee beans introduction to grinding scale treatment

Columbia Huilan taste description the characteristics of coffee beans introduction to grinding scale treatment

Huilan area belongs to the mountain terrain, and coffee is grown on the slopes of the canyon, so it has a high altitude and suitable temperature for growing high-quality Arabica beans. The climate of the canyon slope not only prevents the cold wind from blowing in, the mountain breeze sends cool without high temperature, but Rain Water is also relatively abundant. It can be said that the Colombian coffee workers are all hand-picked coffee beans (also known as coffee cherries) on the mountain, so they can be carefully selected to pick the most mature and full fruits. And the vast majority of coffee beans are water-washed, moderately roasted with a light, silky and sometimes sour taste, not as strong as Brazilian coffee and Italian Espresso, known as "green gold" in Colombia.

Flavor: full of acidity, caramel, sweet nuts, chocolate, red wine flavor, admirable fruit flavor.

Palate: full viscosity, caramel sweetness, supple and pleasant fruit acid.

Baking degree: medium and deep baking

Colombia huila, Colombia: located in the southwest of Colombia, it is one of the major coffee growing areas. Because there are famous coffee cultivation places in Huilan area, the names of small areas become brand names and circulate. Although the cultivation conditions in this area are also very good, the cultivation infrastructure of coffee cultivation farm and surrounding conditions is not well developed. It is a great pity that the raw bean drying equipment or washing processing facilities are not perfect. The coffee in Huilan area has a strong taste and heavy texture. In particular, the coffee in Huilan area can be called high-quality coffee with the aroma of nuts, chocolate and caramel and suitable acidity. Aromas such as caramel and caramel and suitable acidity can be called high-quality coffee.

Gezhong deep roasting degree of Huilan, the apparatus is Harrio V01, chose the powder-to-water ratio at 1:12 (that is, 25g coffee powder to extract 300ml coffee liquid); adopted the hand-pulping method that was quick first and then slow, which seemed random, but in fact, it was based on the roasting degree of beans and followed by the release of good substances from coffee powder, choosing priority extraction, and then decreasing the speed to reduce the release of defective flavor. Then this time the flavor is: nutty, chocolate, full taste, caramel sweet, supple pleasant fruit acid with the flavor of red wine. Finally, it is expected that such delicious coffee can be tasted by more enthusiasts.