Characteristics of Colombian Huilan Coffee Beans - Reasons Why Colombian Huilan Coffee May Not Taste Good

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Introduction to FrontStreet Coffee's Colombian Huila Coffee

Colombian coffee originates from Colombia. After roasting, the coffee beans release a sweet fragrance and possess fine characteristics of sweetness within acidity and balanced bitterness. Due to its appropriate concentration, it is often used in premium coffee blends.

Colombian coffee offers a clear bitterness experience, where clarity and astringency resemble life itself, yet bitterness is essential in life. The aftertaste that lingers at the root of the tongue becomes a complete reflection of the past. Bitterness is pain, clarity brings tranquility, and the aftertaste becomes a spiritual victory.

Colombians' pursuit of coffee quality can only be described with one word: serious. Beyond serious, still serious. A widely circulated example in this regard is that Colombians could replace Bourbon coffee trees with fast-growing, high-yield Arabica coffee trees; however, before confirming the quality of coffee beans from Arabica trees, Colombians are unwilling to act rashly, even if it means willingly handing over their coffee production ranking from second place in the world to Vietnam, which only grows Robusta coffee.

Huila

Huila Province is located in the southern part of the central mountain range within southern Colombia and is the country's most renowned specialty coffee producing region. This area consists of hilly terrain surrounded by mountains, with cultivation altitudes above 1,500 meters. Colombia's most important rivers converge here, bringing abundant water resources and moisture.

Contrary to the general impression of commercial Colombian coffee as balanced and mellow, many specialty micro-batch coffees produced by small farmers actually possess distinct regional flavor characteristics. In recent years, with the international market's emphasis on coffee quality and demand for specialty coffee, the original grading system based on bean size has gradually been abandoned. Instead, micro-regional selections from small farmers organized by micro-producing regions have become the main focus. Dozens of small farmers provide their individual harvests, which are consolidated into micro-batches for sale. This approach creates more opportunities to select many high-quality specific small farmer coffees directly through batch-by-batch cupping.

Brewing

FrontStreet Coffee shares brewing parameters:

Recommended brewing method: Pour-over

Filter: KONO filter

Water temperature: 87°C

Coffee amount: 15 grams

Coffee-to-water ratio: 1:15

Grind size: Medium-fine grind (BG 6W: 45% pass-through rate on China standard #20 sieve)

Brewing technique: Segmented extraction

Use 30g of water for blooming, with a blooming time of approximately 36 seconds. Using a small water stream, pour in a circular motion in the center with 95g of water, segmenting at 125g of water. When the water level drops and is about to expose the coffee bed, continue pouring water until reaching 227g to finish. Remove the filter when the water level drops and is about to expose the coffee bed (timing starts from blooming). Extraction time is 2'00".

Flavor: Overall quite balanced with noticeable sweetness. The initial taste reveals black chocolate, nuts, and caramel, with a gentle fruity acidity as the temperature changes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473