How to brew Colombian la Casina la casiana coffee beans after washing and drying in the sun? Wind

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How to brew Colombian la Casina la casiana coffee beans after washing and drying in the sun? Flavor description and characteristics?

La Casiana in Antioquia is located in Colombia-about 140miles (225km) northwest of the country's capital Bogota. It's 05:41 (Wednesday) local time in La Casiana. The local time zone is named "America / Bogota" and the UTC offset is-5 hours. Depending on your mobility, these larger destinations may be interesting to you: San Cristobal, Villa Cesar, VERSALLES,Ubarba,Tamesis or Montserrat. Here, you may want to view Santa Rita,Santa Barbara,San Bartolo,Pomo,Meseta and Los Andes. We found some clips on the Internet. Scroll down to see your favorite or select a video set in navigation

The farm is located at 1800 m in the La Casiana district of Jardin, Antioquia, Colombia. This farm is very suitable for family management. It consists of Hugo Fernando,Julian David,Carlos Andres and William Correa.

Their parents also have a farm, so they have been drinking coffee since they were very young. The farm was purchased in 2006, totaling 23 hectares, four of which were used for coffee. Other crops they grow are bananas and pineapples.

The selection stage is done selectively, and one of the brothers, William, is responsible for ensuring that workers only choose the most ripe cherries, which is passed many times to ensure that they choose the best and most mature coffee. After harvest, rest the coffee for 6 hours, then peel and immerse it overnight, then change the water for 12 hours in the morning, and then dry the coffee. This special coffee is a fully washed underwater fermented coffee from the Franco family. The farm has 15 regular workers and 25 temporary workers, all of whom live locally. The farm is also a place for friends; they form a football team and socialize regularly.

The picking stage is done selectively. One of the brothers, William, is responsible for ensuring that workers only choose the most ripe cherries. This is through many passes to ensure that they only choose the best and most mature coffee. After harvest, rest the coffee for 6 hours, then remove the slurry and immerse it in water overnight. Then change the water in the morning and leave the coffee for another 12 hours. Finally, dry the coffee.

Look forward to the acidity of the white grapes in front of the cup test, which is delicious. Then it becomes the sweetness of syrup and toffee, which gives it an amazing balance. This small plot was planted by a team of women in the Vereda La Casiana district of the famous coffee region of the North Andes. Since coffee is at the core of culture and business in the region, women in the cooperative have the right to knowledge other than agriculture; they are entrepreneurs who spread good environmental, economic, social and business practices. The variety of La Casiana coffee is equally exciting, if not more. The beans are grown by a group of women who try to play a role in Colombia's mostly male-dominated coffee industry, producing beans that are rich in milk chocolate, caramel and brown sugar. Join us and listen to the inspiring stories of these determined and entrepreneurial women, as well as the journey from bean to cup.

Their inspiring stories and tireless driving are suitable for their own coffee in the background-growing at the legendary high altitude, La Casiana has obvious flavors of milk chocolate and caramel.

Farm: Los Pomos

Ownership: Franco family

Altitude: 1800 m

Grape variety: Caturra

Technology: full underwater fermentation

Drying: drying in the sun

Location: Jardin,Antioquia, Colombia

Region: La Casiana

Farm area: 23 (ha) Coffee: 4 (ha)

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: the level is changeable, the whole is clean, the taste is thin, the finish is long-lasting caramel sweet, there will be a hint of bitterness.