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La Vega, Colombia

Ravega

Le Vega is a municipality of Cauca, Colombia, with an average altitude of about 1800 meters above sea level. There are about 4000 coffee farmers in the region with an average area of less than one hectare, with a total area of about 2900 hectares.

The common varieties in this area are Castillo, Kaddura, etc., and the main harvest season is usually between April and June.

Unfortunately, coffee-growing areas are also good places to grow illegal drugs. Colombia is a region famous for growing cocaine, so some groups do not want people to grow coffee.

As a result, a new plan, the Guardabosques (Forest Rangers) program, was born. The plan aims to prevent farmers in some areas from growing illegal crops such as coca and opium poppy. Contributing to the comprehensive development of economic, technological, environmental and social support can also provide legitimate alternatives to employment and income for communities affected by illicit crop cultivation.

La Vega, Colombia

Coffee bean information

Producing area: Coca La Vega, Colombia, Latin America

Processing method: washing

Bean seed: Castillo (Castillo is a coffee variety developed by Columbia Coffee Research Institute in 2005 to enhance plant disease resistance. It is the result of five-generation cross breeding of Timor and caturra. Castillo inherited the dwarf plant and high yield of caturra, as well as the leaf rust resistance gene of Timor.

Altitude: 1800 m

Caption: Violet fragrance with citrus flavors such as lemon and grapefruit and caramel taste

La Vega, Colombia

Brewing and sharing

1. Cup test cupping

Description: floral, lemon, grapefruit, caramel, milk chocolate taste, slightly tea, high mellow.

two。 Classic hand flushing (hot): 30g powder, 420g water, stew slightly shortened, secondary water injection is smooth.

Caption: fragrant flowers, grapefruit-like acidity, caramel sweetness, smooth taste.

3.Kalita Wave (ice): 30g powder, Ditting6 file, put 220g ice in the Yunduo pot, 200g water for brewing, stew 60g water for the first time, and inject 140g from the center to the outside for the second time.

Description: floral aroma, soft acidity of grapefruit, high caramel, high mellow, milk chocolate taste, tea taste, long finish.

4. Six cups of Chemex (ice): 45g powder, wet the filter paper, take out the filter paper, cool the bottom of the filter cup with a small amount of ice, pour out the ice for cooling, put in 380g ice, add filter paper, pour in coffee powder, stew with 90g water (the steaming time is 33s at the beginning of water injection), the second water injection to 260g, wait for 30s, the third water injection to 340g, the total time 2min cut off. Shake the Chemex and share it.

Description: floral aroma, bright acidity of lemon and grapefruit, smooth taste, slightly tea, long sweet caramel.

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