A brief introduction to the treatment method of grinding degree and baking degree of Colombian Huilan boutique coffee beans with fruit flavor

Columbia Colombian

Producing area: Huilan

Variety: Caturra

Treatment: washing

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 huila, Colombia: located in the southwest of Colombia, it is one of the major coffee growing areas. Because there are famous coffee cultivation places in Huilan area, the names of small areas become brand names and circulate. Although the cultivation conditions in this area are also very good, the cultivation infrastructure of coffee cultivation farm and surrounding conditions is not well developed. It is a great pity that the raw bean drying equipment or washing processing facilities are not perfect. The coffee in Huilan area has a strong taste and heavy texture. In particular, the coffee in Huilan area can be called high-quality coffee with the aroma of nuts, chocolate and caramel and suitable acidity. Aromas such as caramel and caramel and suitable acidity can be called high-quality coffee.

Colombian coffee has a balanced flavor, rich acidity, unique flavor characteristics, relatively full consistency, sometimes with a touch of red wine flavor and admirable fruit flavor. In Colombia, a small portion of coffee comes from the old Tibica or bourbon, which is generally branded by the name of the manor or the name of the processing factory.

The coffee produced by a production combination of two hundred and ninety-six families near Bitlid, south of Huilan County, Colombia. The average cultivated area of producers in Bitlid is 2.5ha, and the elevation is about 1500 meters. The soil here is slightly acidic, and the coffee produced will be sweet and refreshing if it is roasted properly. The legendary Colombian traditional method of washing and refining is produced here, but now 30% of farmers change to machine peeling and pectin to use only a small amount of water for processing.

Indians have lived on this land since ancient times. It was colonized by Spain in 1531 and gained independence in 1819. It was renamed in 1886 to commemorate Columbus, the discoverer of the American continent. Colombia has beautiful mountains and rivers, beautiful scenery, pleasant climate, spring all year round and fresh air. Colombia is rich in products, especially coffee, flowers, gold and emeralds are known as the "four treasures". Today, the country is the second largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Colombian coffee is often described as having a silky taste. Of all the coffees, it is the most balanced, soft, smooth and ready to drink. It has won praise that no other coffee can match: known as "green gold."

Colombia is the second largest coffee producer in the world, accounting for 12% of the world's total output. Although it ranks lower than Brazil, its coffee beans are of good quality. Coffee trees are planted in the highlands and cultivated in small areas. Carefully harvested and processed by washing, the coffee produced is of good quality and fragrance, no matter it is a single drink or a mixture. The main variety is the coffee with the highest Supremo Colombian grade, which is rich and unique in flavor, with sweet in acid and flat in bitterness. Secondly, MAM, namely Medellin, Armenia and Manizale, are the three main varieties produced in the Central Mountains of central Colombia. Medellin coffee is full-bodied, rich in taste, meticulous and sour with blending. The concentration and acidity of Armenia and Manizale coffee were lower. These three varieties are called MAM in the coffee market. Bogota and Bucaramanga are produced in Bogota, the capital of Colombia, in the eastern mountains that surround Colombia. Bogota coffee is considered to be one of the best coffee produced in Colombia, slightly less sour than Medellin (Manning), but equally rich in concentration and taste.

Colombian specialty coffee beans produce no more than 3000 bags of coffee a year. It is not so easy to buy the authentic product. At present, Beijing Haofang Coffee is the only one in China, and it is the only member of European Special Coffee Association in China.

Blue Mountain Coffee is the best coffee produced in the Blue Mountains of Jamaica. The mountain gets its name from the blue light that reflects the blue waters of the Caribbean. This kind of coffee has the characteristics of all good coffee, not only full-bodied and mellow, but also because of the perfect combination of sweet, sour and bitter coffee, it has no bitter taste at all, only a moderate and perfect sour taste.