Franco Family Coffee Farm-Columbia la casiana Farm Coffee Bean flavor? Front street push

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Franco Family Coffee Farm-Colombia la casiana Farm Coffee Bean Flavor? How to cook in front street?

This farm is located in the La Casiana region of Jardin, Antioquia, Colombia, at 1,800 m. This special coffee is fully washed fermented coffee from the Franco family. The farm has 15 permanent workers and 25 temporary workers, all of whom live locally. The farm was also a place for friends; they formed a football team and socialized regularly. This farm is ideal for family business. It consists of Hugo Fernando, Julian David, Carlos Andres and William Correa. Their parents also owned a farm, so they started drinking coffee at an early age. The farm was purchased in 2006 and has a total area of 23 hectares, 4 of which are used for coffee. Other crops they grow are bananas and pineapples. The field "Finca La Casiana", where the Uribe brothers have been producing coffee since 1987. The farm infrastructure is continuously improved and 100% sustainable agricultural techniques are used to deliver quality products. To achieve consistency in the quality of coffee in each cup, agricultural processes are carefully monitored through soil analysis, weeding, fertilization and selective pruning.

The farm now has its own wet mill, reservoir, worker electricity and housing for internal roads.

The selection stage is done selectively, with one brother William ensuring that workers select only the ripenest cherries, which is done through multiple passes to ensure they select the best and ripenest coffee. After harvest, the coffee is rested for 6 hours, then peeled and immersed in water overnight, then the water is changed for 12 hours in the morning, and then the coffee is dried.

The picking phase is done selectively. One of the brothers, William, was responsible for ensuring that the workers chose only the most ripe cherries. This is done through many passes to ensure they only pick the best and most mature coffee. After harvest, the coffee was allowed to rest for 6 hours, then the slurry was removed and immersed in water overnight. Then change the water in the morning and let the coffee sit for another 12 hours. Finally, dry the coffee. The acidity of the white grape is measured in the cup, which is delicious. Then it turns into syrup and toffee sweetness, which gives it amazing balance.

Farm: Los Pomos

Ownership: Franco Family

Altitude: 1,800 m

Grape variety: Caturra

Process: fully washed fermentation, drying

Front Street Cooking Advice:

V60 filter cup, 15 grams of powder, water temperature 90 degrees, grinding 3, water powder ratio close to 1:15

30g water steams for 30s

Stage: water injection to 110ml water cut off, wait for the water level to drop to 1/3 slowly re-injection to 225ml stop.

That's 30-110-85.

Other suggestions for trickle-filtration extraction:

Normal pressure, recommended abrasiveness of 3.5-4/water temperature 90°C

Aile pressure, recommended 2.5 grind, water temperature 90°C

Hand washing: 3.5 degree of grinding, water temperature 91°C

3.5 Grinding-90 degrees water temperature