Hand-flushing method of Colombian Huilan coffee beans

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Colombia's boutique bean producing areas are mainly in the south, more than 1500 meters above sea level, including San Augustin, Huila in Huilan province, Popayan, Cauca in Cauca province, Nari ñ o province, and Tolima province, all of which have delicate sour and raspberry aromas, caramel aromas and full sweetness.

The history of Colombian coffee dates back to 1808. A priest brought coffee to Colombia for the first time from the French Antilles via Venezuela. The suitable climate in Colombia provides a real "natural pasture" for coffee. Since then, coffee trees have taken root in this country. The country has also become 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 a representative and excellent variety of Arabica coffee, and it is also a traditional deep-roasted coffee with a strong and memorable taste. Its aroma is rich and thick, with clear high-quality acidity, high balance, sometimes nutty, lingering aftertaste, both in terms of appearance and quality, Colombian coffee is the best. Like a charming and unrestrained woman, just right.

Colombian coffee has a balanced flavor and a smooth taste, just like a gentleman in coffee. He has a wide range of producing areas, such as Medellin, Armenia and Manizales, which are commonly referred to as "MAM".

Columbia Huilan coffee beans hand flushing method to share with you: powder 18g, water 300cc, the first water injection steaming, 30 seconds. The second water injection + the third water injection, the extraction process was completed in three minutes. Although deep baked, it tastes smoothly without choking the throat, with an obvious elegant and deep woody fragrance. You can try it!