哥倫比亞 考卡 天堂莊園
【南叁陸】新北中永和咖啡豆批發 嚴選精品咖啡豆推薦
產區：考卡省(Valle del Cauca) Piendamo
莊園：天堂莊園(El Paraiso)
品種：波旁種(Bourbon)
海拔：平均兩千五十公尺
等級：SUPREMO
處理法：雙重厭氧發酵 水洗處理
【哥倫比亞 考卡】
哥倫比亞為目前全世界第三大咖啡產國，僅次於巴西以及越南，最早於1830年代種植商業豆，到了20世紀咖啡占出口農作物的最大宗，山區地形再加上多樣熱帶微型氣候，提供了理想的種植環境，總產量有75%銷往國外，成為最重要外匯收入來源。
考卡省是哥倫比亞咖啡原產地認證的產區，平均海拔1758m，最高海拔可上升至2100m，該地區的地形、降水、溫度以及火山質土壤為咖啡的生長準備了適宜條件。80%為山地，東部和中部有平行分布的山系，為安第斯山脈的部分，中部山系中包括兩座主要火山Sotara和Petacas，邊界上考卡省跟其他西南產區類似，降水呈明顯的單峰分布（monomodal），乾季主要出現在每年的8到9月份，之後的雨季帶來集中的咖啡花季，隨之而來的是次年集中的咖啡收穫季。
【天堂莊園(Finca El Paraiso)】
是Diego Samuel先生於2008年開始經營的一個咖啡莊園，最初只是一個2.5公頃的小型的家族式莊園，而莊園主將每年採收的盈餘投入了咖啡農業的研究並持續鑽研精品風味如何更佳的被產出。
2015年的時候，他第一次參與當地的區域競賽，並拿下了第一名，一戰成名後得到產業的認同，且讓他在推動種植精品咖啡上更有動力。
通過他的公司Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura)， Diego創造了新的創新技術，以提高並穩定咖啡的品質。他說，他喜歡走出舒適區，因為這會一直幫助他不斷進步。
天堂莊園目前主要種植了Bourbon、Laurina、Gesha、Castillo等豆種，並正規劃著嘗試更多不同的品種。莊園主計畫會嘗試新的生豆處理技術，來參加比賽，提升自己及商業知名度。
【厭氧發酵處理法的特色】
•採用不鏽鋼容器（不會吸附之前的咖啡豆風味）放置咖啡果實，能讓風味更乾淨。
•在密閉的環境中進行發酵，各項因素更容易控制，每次處理的咖啡豆更易趨於一致，且芳香物質不易揮發。
•無氧的環境下進行發酵，風味更圓潤，容易帶有乳酪、奶油香氣。
採用此法的咖啡豆風味，通常有更飽滿的醇厚度和酒香。
Diego Samuel started with his coffee growing project Finca El Paraiso in 2008. To him growing coffee was fascinating, he would love visiting his friend’s farms and see them growing coffee. No one in his family grew coffee at that time so he says that he’s been adopted by the coffee growing industry. His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there and after getting the permission of his family to start growing coffee he begins a 2.5 hectares project while doing his studies on Agricultural Enterprise Management. Selling his coffee to the local cooperatives allowed him to pay his studies and start evolving as coffee producer. After asking himself about why he couldn’t afford other things than his studies out of the coffee sold from his farm. He decides to start building a network going to different shows in different regions meeting people and realised that there were other ways to produce coffee in different qualities, from different varieties and submitting them to different contests.
In 2015 he participates for the first time in a regional contest where he gets first place, thanks to this he starts to get better recognition for his coffees which gave him the motivation to keep growing excellent coffees.
Today through his company Indestec (Innovación y Desarrollo Tecnológico para la Caficultura) Diego has managed to create new innovative technologies in order to keep the consistency of his great cup profiles not only from his farm but neighbour farms from his family and friends. He says that he likes to be out of the comfort zone as this has been always helped him to keep evolving.
Diego grows in his farm Bourbon, Laurina, Gesha, Castillo and Colombia and plans on growing more varietals. He expects to keep participating in this kind of contests as this has been the way to promote his work and establish new commercial relationships.
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原文網址：
https://allianceforcoffeeexcellence.org/directory/89-76-4/
https://kknews.cc/news/o338lvm.html
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