Description of the characteristics and flavor of Colombian hand-made coffee beans

Description of the characteristics and flavor of Colombian hand-made coffee beans

How does the caffeine content change when using different beans? The previous comparison is the comparison of caffeine content in different extraction methods of the same kind of beans. Well, when using different coffee beans, in fact, if the amount of beans used is the same, the caffeine content of ESP is often higher than that of hand flushing. Because robusta beans are rarely used in hand flushing, and robusta beans are often used in matching beans. It is well known that the caffeine content of the same amount of Luodou is much higher than that of Arabica beans. Calculation method of caffeine content in a cup of coffee: coffee beans used (g) × caffeine percentage of this kind of beans. In other words, if you use 18 grams of Yega to make coffee, regardless of hand brewing, siphon, French pressure, Italian machine, American machine, or Philadelphia pressure, use Yega's 1.4% caffeine ratio, multiplied by 18. This formula is only a rough calculation, not very accurate, but for our questions, it reflects the answer. Why is this so? because of these extraction methods, the best extraction rate is 18% Murray and 22%. At this time, caffeine, as a more soluble substance, is close to complete extraction.

Colombian coffee is located in the Andes, where the mild climate, humid air and good rainfall make it very suitable for coffee growth. according to its geographical location, Colombian coffee is divided into three producing areas: northern, central and southern, in which there are six high-quality coffee producing areas in Colombia, Sierra Nevada,Santander, Cauca, Huila,Nari ñ o and Paisaje cultural cafetero.

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.