Description of the taste of Colombian Huilan coffee beans A brief introduction to the treatment methods adopted by manors in growing areas
Description of the taste of Colombian Huilan coffee beans A brief introduction to the treatment methods adopted by manors in growing areas
Huilan of Colombia (Colombia huila is also transliterated as Huilahuila) is one of the top boutiques in Colombia. Its balance is recognized as the best coffee, belonging to the Colombian State Corporation's selected alpine coffee beans, known as the Colombian national treasure.
Colombia has high-quality coffee, but not necessarily from Colombia is high-quality coffee, for huila producing areas, huila is an important producing area, but not from huila are all high-quality beans, but there are indeed many producers, under the name huila, to sell different quality coffee under the same name. The quality here is not in terms of appearance, but in terms of flavor and taste.
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's boutique bean producing areas are mainly in the south, more than 1500 meters above sea level, including San Augustin, Huila in Huilan province, Popayan, Cauca in Cauca province, Nari ñ o province, and Tolima province, all of which have delicate sour and raspberry aromas, caramel aromas and full sweetness.
Beans are birds in the deep baking degree of Huilan, utensils are Harrio V01, chose the ratio of powder to water at 1:12 (that is, 25g coffee powder extract 300ml coffee liquid); using a fast and then slow hand way, seemingly random, but in fact according to the roasting degree of beans, follow the release of good substances in coffee powder fast and more, choose priority extraction, and then decrease the speed, reduce the release of defects. Then this time the flavor is: nutty, chocolate, full taste, caramel sweet, supple pleasant fruit acid with the flavor of red wine
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