Introduction to the original taste and characteristics of Colombian coffee beans

An experienced bean baker will have an in-depth understanding of the original taste and characteristics of raw beans, and then present the best flavor of coffee according to its characteristics. From the origin of coffee, climate, altitude, the way coffee fruits are processed after harvest, to the water content of coffee beans during packaging, and the temperature and humidity stored at the export of coffee beans, all affect the taste of coffee roasted. Therefore, an experienced bean baker needs to understand the impact of these elements on baking quality, and this is the baking specialty and technology that the ecological green bean baker has.

The ecological green bean baker focuses on the roasting status of Colombian coffee beans.

From turning on the heat engine, pour in the coffee beans, watch the temperature of the roaster rise, wait for the first explosion, or wait for the second explosion to complete the baking. Roasting coffee may seem simple, but it is actually an art that requires experience. Because each batch of raw coffee beans will have a different coffee flavor according to the season and climate change, even if it is the same coffee bean or the same producing area, it is like fruit, and the flavor is different because of the environmental changes and climate changes in the season and at that time. Show different flavors and layers.

This time, our new batch of raw coffee beans are Colombian coffee. The bean baker needs to know how to tailor a unique baking curve for it in order to determine the best flavor and flavor spectrum of Colombian coffee in this season.

Cup tester checks every cup of coffee flavor: ecological green cup test = quality management QC

Roasted Colombian coffee beans, and then Hanson cup surveyors trained by ecological green to check each batch of roasted fresh coffee beans to ensure that each batch of roasted coffee beans taste the same. Therefore, the professional cup tester needs to improve the sensitivity of taste and smell through sensory training, and detect more subtle taste and flavor, which are then fed back to the baker through the cup tester. The two sides then adjust the baking curve or formula according to the results of the cup test.

This time Colombian coffee has adjusted the baking temperature and baking time a little bit to bring out the potential flavor of Colombian coffee in what seems to be a slight change, which depends on experienced bean bakers and cup testers.

Hanson, an ecological green bean baker, has professional cup testing training and experience, and is responsible for the quality management (Quality Control) of the ecological green product line, which ensures the quality and taste of consumers and makes you feel at ease when you eat.