Hierarchical and full Columbia exquisite boutique coffee beans grinding degree treatment method of roasting degree

The main varieties of Colombian coffee are Arabica coffee (coffea arabica), that is, small fruit coffee (small grain coffee). Relatively speaking, large fruit coffee (coffea robusta) is mostly grown in Africa of origin, such as the famous Madagascar coffee. There are several varieties of small fruit coffee. Brazilian coffee, which has the largest yield in the world, has larger seeds, stronger adaptability and high fruit yield; by contrast, the mild coffee produced in Colombia is a more high-quality variety, which is related to its special geographical location and climatic environment. [1]

Colombian coffee is divided into more than 200 grades, the regional coffee is very strong. Columbia beans take the SUPERMO as the highest grade, followed by the EXCELSO, but only selected coffee of more than 18 beans (18cm 64 inches in diameter) can be included in the selection. Colombian coffee has a balanced flavor and a smooth taste, just like a gentleman in coffee. It has a wide range of producing areas, but the coffee in the central mountain area is the best and has a thick texture. The most famous producing areas are medellin, armenia and manizales, which are commonly referred to as "mam". Yes, "Na Linglong Coffee" (narino) is delicious and of good quality. It is said that starbucks, which specializes in specialty coffee, has the exclusive right to buy narino supermo coffee beans, which are common in their chain stores.

Colombian coffee is really good, especially the sweetness and acidity balance has always been good! I have tried St. Augustine Manor Coffee in Huila in the past, and I remember it as a sense of sweetness, which greatly increased my affection for Colombian beans. Of course, after that, I have also tried some commercial bean-grade Colombian coffee. Although the flavor is not as layered and full of aroma as the boutique side, it is really a good coffee, especially the obvious fruit aroma. This is quite different from the nutty style of Brazilian beans, and the beans of these two major coffee producing countries do have their own characteristics. When I got the model student, I was really excited because I hadn't even drunk it, but in view of Raminita's prestige and quality, as well as my favorite two beans, Flower God and Raminita, when I first tested the baking, baked to 30 seconds after the explosion, and tested the taste of the beans in a shallow way. At that time, my first impression was sweet! The sweetness of dried fruit appeared on my tongue, and thousands of taste buds transmitted the sweet and sour taste to my pleasant nerve center, followed by a sense of smell. I smelled dried fruit, a hint of chocolate and a slight floral aroma. This bean does not emphasize the smell of flowers as much as Flower God, but it is not like Ramini with such a mellow flavor of milk chocolate, it is like a combination of the two. But coupled with its unique aroma of dried fruit, it smelled young but ripe, and I immediately felt that if I wanted to perform this bean well, I had to bake a little deeper and enter the world of second explosion or even second explosion. Baked to medium baking (touch second burst pot) and even medium deep baking (second burst dense), its dried fruit aroma becomes more mature and caramel is sweeter, and the aroma can be similar to that of dried longan, but mixed with the aroma of dark chocolate; the original rising acidity becomes a soft and inconspicuous taste catalyst, increasing the deep but sweet throat flavor, so that its depth is improved a lot! For those who love the deep baking flavor of heavy fire, the performance of this bean is really beloved.

The suitable climate in Colombia provides a real "natural pasture" for coffee. Coffee trees in Colombia are mainly cultivated in the Andes, on steep slopes about 1300 meters above sea level, where the annual temperature is about 18 degrees Celsius, annual rainfall is 2000 to 3000 millimeters, latitude 1 °- 11 °15 north, longitude 72 °- 78 °west, the specific range of elevation is more than 2.000 meters. A special combination of factors, latitude, altitude, soil, plant origin of species and varieties of coffee production in Colombia's coffee growing area, rain patterns produced by the climate of the coffee growing area and tropical convergence, changing topography, luminosity, favorable temperature range throughout the year, moderation and Rain Water's distribution And include some common cultural practice areas in the process of selective logging and transformation, including washing and drying. Very suitable for the growth of coffee, mild climate, humid air, and can be harvested regardless of season. This is why Colombian coffee is of high quality. Colombia has three Codiera mountains running north and south, right into the Andes. Coffee is grown along the highlands of these mountains