Colombia Huila IsabellaCoffee Beans
Origin
- Region: Colombia
- Variety: Pink Bourbon
- Process: Semi-washed
- Roast: Cinnamon Roast
- Altitude: 1760m
- Sample Batch:
- Grower:
Flavor Notes:
The flavor has a distinct citrus note, along with cocoa and berries, overall well-balanced.
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Medium
- Body:Medium
- Bitterness:Average
- Aftertaste:Medium
- After Cooling:Average
Colombia Huila IsabellaCoffee Bean Intro:
Region: Huila
Elevation: 1760m
Processing Method: Semi-washed
Huila Province is located in western Colombia, where the Andes Mountains form a narrow valley, and coffee is grown on the slopes here. It is also a well-known coffee-producing region in Colombia.
The roaster temperature reached 180°C when the beans were loaded, with the air vent set to 3 and the heat at 120. The turning point was at 1'42", and when the roaster temperature dropped to 140°C, the heat remained unchanged while the air vent was opened to 4. At this point, the bean surface turned yellow, and the grassy aroma completely disappeared, entering the dehydration stage. At 176°C, the heat was reduced to 100, and at 180°C, it was reduced to 70, with the air vent remaining unchanged. 
At 8'17", the bean surface showed ugly wrinkles and black streaks, and the toast aroma clearly turned into coffee fragrance, which can be defined as the prelude to the first crack. At this time, listen carefully to the sound of the first crack. By 9'30", the first crack began, and the air vent was adjusted to 5 (adjust the heat very carefully, making sure it doesn’t decrease to the point where no cracking sound is heard). After the first crack, the development time was 1'30", and the beans were dropped at 191.5°C.
Agtron bean color value: 75.9 (top image), Agtron roast color value: 82.5 (bottom image), Roast Delta value: 6.6.
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Region Intro:
Colombia is the world's third-largest coffee exporter, mainly producing Arabica coffee, and it is also the country that exports the most Arabica beans. Colombia is rich in products; in particular, coffee, flowers, gold and emeralds are known as the "four treasures."
Colombia is located in the northwest of the South American continent, bordering Panama in Central America. Seen from an overhead view, its western side looks as if it has been scratched by a cat; from north to south, it leaves three vertical claw marks. The country's famous producing regions are scattered among these Andes mountain ranges with fertile volcanic soil.
Brewing Tips:
Recommended brewing method: Pour-over
Filter: Hario V60
Water temperature: 90°C
Coffee amount: 15g
Coffee-to-water ratio: 1:16
Grind size: Medium-fine (BG 6K: 58% passing rate through a No. 20 sieve in the Chinese standard)
Brewing technique: Pulse pouring
Use 34g of water for blooming for 30 seconds, then pour in a small circular motion until reaching 127g for the first pulse. When the water level drops and is about to expose the coffee bed, continue pouring until reaching 240g and stop pouring. Remove the filter when the water level drops and is about to expose the coffee bed (start timing from the beginning of blooming). Total brewing time: 2'05".
