Columbia Coffee hand-made course Santa Marta Coffee producing area Bayenado Snow Mountain Coffee beans

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Basic knowledge and flavor description of Colombian coffee

Suggestion on brewing parameters of hand-brewed Colombian coffee

Wash Colombian water with beans by hand. 15g powder, medium fineness grinding (sugar size), v60 filter cup, 89-90 degree water temperature, 30g water injection for the first time, steaming for 30 seconds, water injection to 105g water cut off, waiting for powder bed water to drop to half, then water injection, slow and uniform water injection until 225g water volume, finally, shake a filter cup to increase extraction, the ratio of water to powder is 1:15, extraction time is 2:04.

Colombia Santa Marta Vallenato

Colombia's mild climate, humid air, and diverse climate make it a harvest season all year round, with different kinds of coffee ripening at different times.

Colombian coffee is a very representative variety of Arabica coffee, its aroma is rich and thick, with clear high-quality acidity, high balance, sometimes with nutty flavor, endless aftertaste, regardless of appearance and quality. Colombian coffee is of high quality.

Geography is flavor.

Among the many coffee producing areas in Colombia, Magdalena is the northernmost. The snow-capped Mount Santa Marta and the sapphire Caribbean have been gazing for a long time, creating a unique local microclimate.

The coffee produced here, named after Snow Mountain (Sierra Nevada), is famous for its sparse output and excellent quality.

Altitude is quality.

Mount Santa Marta is one of the few snow-capped mountains on the equator. The Caribbean Sea at the foot of the mountain reflects the white crown of the snow-capped mountains, where high-quality tin coffee grows.

The unique microclimate, abundant precipitation, cloud cover and shade planting mode make the coffee here grow slowly, although the yield is rare, the coffee beans accumulate more aroma and sweet substances, and the thick sweet smell of nuts is the signature of Snow Mountain Coffee.

Santa Marta Bayerado, Colombia

Colombia Santa Marta Vallenato

Production area: Sierra Nevada

Variety: Typica,Catura

Grade: Supremo

Altitude: 1300M--2000M

Harvest time: October-February, April-June

Treatment: washing

Cup test information: uniform, mellow, clean, bright slightly acidic, dried fruit flavor

Recommended baking degree: City+

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