Taste treatment method for flavor description of Colombian coffee manor
Taste treatment method for flavor description of Colombian coffee manor
About three containers (about 825 bags) of raw coffee beans can be produced each year. In order to improve the quality, the New Millennium Peasants' Association continues to recruit new members in Monsalot, hoping to expand the scale of production. In addition, with the assistance of USAID and American traders, they have set up a local cup testing laboratory to teach farmers the cup testing method, hoping that farmers can pass through the cup to judge the quality of coffee, which will be helpful to coffee production.
The Arabica species (scientific name Coffee Arabica) has to be mentioned in the Colombian coffee species. Arabica coffee trees grow between 900m and 2000 m above sea level; they are cold-resistant, and the suitable growth temperature is 15ml / 24m; they need more humidity, and the annual rainfall is not less than 1500 ml. At the same time, they also require higher cultivation techniques and conditions. So you can now understand why the Dess Mountains in the coffee growing area were used as the background when the signs were explained above.
Mirador Manor is located in the southernmost Pitalito (Pitalito) producing area of Huila (Huilan), which is famous for producing high-quality coffee. Elkin Guzman, the owner of the garden, is undoubtedly a pioneer in the coffee industry. The clever young grower uses the latest technology to improve his planting, harvesting and processing techniques. After the coffee cherries are harvested, they will be sifted in the sink and hand-selected before drying the coffee. In the first 8 days, the coffee was dried in the sun in the elevated shed and stirred continuously. On the 9th day, the coffee was moved to the dryer to dry for 35 days to avoid excessive temperature affecting the flavor.
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