Brief introduction of Flavor description Grinding scale of Columbia Huilan Coffee Variety

Brief introduction of Flavor description Grinding scale of Columbia Huilan Coffee Variety

The name Huilan, one of the most famous high-quality producing areas in Colombia, has long been familiar, but coffee growers here are not reconciled to the past, and are constantly exploring and growing better and more distinctive micro-batch coffee every year.

In the city of Acevedo in Huilan Province, in the producing area of the manor owner Mercedes Narvaes (Mercedes Narvaez), a micro-batch of Cymbidium coffee with rich sweetness and pure and balanced taste was produced. On the other hand, the medium-high acidity and medium mellowness, coupled with the flavors and aromas of dark chocolate, Hawthorn and vanilla, retain the green apple aftertaste, and set off the silky and flawless taste of Cymbidium coffee to the extreme.

Colombian coffee that has won on SCAA almost all comes from this region and surrounding areas, while Whelan coffee in recent years is famous all over the world for its special aroma. Some analysts believe that this is related to Vera volcano after 400 years of silence (volcanic eruption in 2008), because volcanic ash is rich in minerals, which can bring unpredictable nutrients to coffee cultivation. This is also considered to be one of the sources of the special aroma of Huilan coffee in recent years.

Colombian coffee is a representative and excellent variety of Arabica coffee, and it is also a traditional deep-roasted coffee with a strong and memorable taste. Its aroma is rich and thick, with clear high-quality acidity, high balance, sometimes nutty, lingering aftertaste, both in terms of appearance and quality, Colombian coffee is the best. Like a charming and unrestrained woman, just right.

Cauca Valley, Colombia, with an average altitude of 1880m, an average temperature of 22 °and a rainfall of 1920ml. Of the 7.43 hectares, 50% of the coffee can be harvested in the first half of the year and 50% in the second half of the year, ensuring an adequate supply of fresh coffee throughout the year. The all-day planting pattern makes every berry full and strong, and the high altitude temperature difference between day and night makes the berry honey sweet and juicy, which makes the oak manor coffee rich in flavor, with high sweetness of tropical fruit. The Oak Manor is a manor with a long history. The son Galvis took over the manor from his parents and began to change the tree species in the 1970s, changing the single planting pattern of his parents who only planted Katula trees.