How is the growing environment of Nalinglong coffee? Na Linglong's description of coffee flavor? How many producing areas are there in Na Linglong?

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How is the growing environment of Nalinglong coffee? Na Linglong's description of coffee flavor? How many varieties of coffee are there in Nalinglong producing area?

Columbia is a boutique coffee bean in the southwestern province of Narino, located in one of the many coffee producing areas in the Andes near the Ecuador border. Manual selection of the best quality screening to achieve or even exceed the particle size of 18 Screen (18 Screen) coffee, supremo grade beans with large and beautiful particles can be marked with the word Narino Reserva Del Patron for shipment. Nalinglong Nari ñ o and St. Augustine Agustin are the target areas! Nalinglong Nari ñ o is located in the southwest corner of Colombia is the highest region of Colombia and Ecuador border, coffee grows on the western sea alpine slopes, the magical land of Nalinglong southern Colombia faces the Pacific Ocean, the special circle valley microclimate although the planting area is the smallest of the 14 large producing areas, but the quality is the best, since ancient times known as the Holy Grail of the Pope.

Nalinglong is the highest elevation in Colombia. Coffee trees in some places can grow more than 2200 meters. Nalinglong is located very close to the border of Ecuador. It is the southwestern province of Colombia, almost at the equator in terms of latitudes. Once north of the equator. Due to the high altitude, the temperature remains between 16 and 25 degrees Celsius, allowing coffee to grow. Mount Galeras is one of the most active volcanoes in the world. Its rich volcanic soil and high altitude make Nalinglong an excellent coffee producing area with a very special flavor. Tasnaque, which belongs to the city of Yacuanquer, near Mount Galera, is actually a very dangerous area, but it also makes it one of the best coffee producers in Nalinglong.

Due to climate change and the Holy Baby phenomenon, Colombian coffee production was severely reduced by drought in 2016, and more than 50% of coffee farmers suffered heavy losses. fortunately, the weather conditions were relatively stable. At the beginning of this harvest season, Tasnak and the whole Yacuanquer were affected by a little drought, and the situation improved a lot and the quality improved significantly at the harvest time.

Cailanshan shallow baking (High Roast) shows rich aroma, charming and beautiful fruit aroma and delicate acidity with rich layers, with bitter chocolate aroma, fresh and soft acidity, especially after the temperature drops.

Property Characteristics: farm characteristics

Farmer Farm owner: different small farmers around Smallholder farmers from Alto del Obispo Farm

Region producing area: Nari ñ o Na Linglong

Country countries: Colombia Colombia

Altitude altitude: 1900 m

Coffee Characteristics: coffee characteristics

Variety varieties: Colombia Colombia, Caturra Kadura, Castillo Casti

Grade level: Excelso

Processing System treatment: Fully Washed and dried on patio is fully washed and dried on the patio.

Appearance appearance: more than 18 mesh

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: spice, banana, pineapple, sucrose, nut cocoa, Cream Caramel

Acid quality: citrus, lemon, plum and grape acid are not strong points.

The complexity of complex is similar to that of other: the spicy aroma is strong, fresh and fruity, and the sweetness is complete at the end of the finish.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

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 fast, it can prolong the extraction time when the water is cut off.