Colombia Finca La Cabana Cabana Manor introduces Colombian Coffee

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The three Codiera mountains in Colombia run north and south, extending into the Andes. Local coffee farmers grow coffee along the highlands of these mountains, with diverse climatic production conditions; and because of changes in topography and altitude, a large part of Colombia's coffee industry is produced by small farmers.

However, unlike the coffee-producing countries in Central America, which are mostly classified by the altitude of their growth, Colombian coffee is distinguished by the size of the bean-shaped mesh, of which the Supremo grade above 17 mesh is the largest, and the next grade is the 16-mesh EXCELSO EXTRA.

Finca La Cabana Manor is located in the depths of a very primitive forest, and the level of infrastructure in the mountain area is so low that it takes people a long time to find the exact hilltop where the manor is located. The car can only be parked outside and it takes 20 minutes to walk to the washing station. The whole estate is very similar to the barbaric growth of coffee trees that we often see in Ethiopia.

The coffee farm has been in operation for more than 80 years and has gone through three generations of managers. Compared with other farms specializing in the cultivation and treatment of boutique coffee, Finca La Cabana has been operating boutique coffee for eight years, but it is still in a relatively backward management level due to topography and remote reasons. For example, the infrastructure of the manor is poor, the power is often cut off, and cement is rarely used to wash the fermentation tank. But they have also managed to make full use of existing conditions to deal with high-quality coffee. During the production season, around 4 p.m., before peeling, all fresh fruits will be hand-screened and graded, then peeled and fermented for 24 hours before washing 3-4 times, and then it will enter the process of hand-selected removal of low-grade coffee. At this point, the processed high-quality coffee will be placed in a drying rack to dry in the shade for 24 hours, and the final results will be sent to the dry room for 20-30 days.

Qianjie recommended cooking parameters:

Hand punch: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4 and the water temperature is 90 ℃.

The recommended siphon grinding degree is 4, and the water temperature is 90 ℃ ~ 91 ℃.

The pressure grinding degree of Philharmonic is recommended to be 3.5, and the water temperature is 90 ℃.