Taste characteristics of Colombian Huilan Coffee processing method Grinding scale producing area

. Freezing slows down the decay period and preserves the fresh flavor-after freezing, coffee beans will remain where they are when you put them in the freeze, and then decay very slowly, almost for a long time unless your refrigerator breaks down.

Freezing can give your delicious coffee enough time to develop a real flavor-if your preserved coffee beans are really good beans, then freezing will give your beans enough time to slowly release trace elements and aromatic substances.

Fresh beans will exhaust strongly in the first few days, if you are dehydrated at a higher temperature, or for too long, or if you use a larger air volume or secondary baking, it will accelerate the discharge of trace elements and aromatic substances. the best taste period for coffee will be only a few days, such beans are basically difficult to preserve, only to drink as quickly as possible. At this point, you can slightly prolong the taste period by putting it directly into the freeze after cooling.

Huilan area belongs to the mountain terrain, and coffee is grown on the slopes of the canyon, so it has a high altitude and suitable temperature for growing high-quality Arabica beans. The climate of the canyon slope not only prevents the cold wind from blowing in, but also makes it cool without high temperature, and Rain Water is also relatively abundant. It can be said that it is a unique coffee cultivation place in Colombia. Coffee workers go up the mountain to pick coffee beans (also called coffee cherries).