What is the shape of the raw beans in Columbia's Linglong Colt Manor? What are the coffee producing areas in Colombia?

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What is the shape of the raw beans in Columbia's Linglong Colt Manor? What are the coffee producing areas in Colombia? What is the suggestion of hand punching parameters?

The main producing areas in Colombia are Huila (San Augustin), Narino, Tolima, Popayan (Cauca), Valle de Cauca, Meta, Antioquia (Medellin), Magdelena (Sierra Nevada), Boyaca, Santander (Bucaramanga) and so on. Narino province is located in the southwest of Colombia, the whole territory is located in the highest region of Colombia, the provincial capital San Juan de Pasto borders Ecuador (Ecuador) and faces the Pacific Ocean. Coffee cultivation is a very important economic pillar for Na Linglong province, where traditionally the planting area of small coffee farmers is less than one hectare. Most of the coffee growing areas in the province are alpine terrain belonging to the Andes, remote mountains, steep mountains, blown by the Pacific sea breeze, the provincial capital San Juan de Pasto. At the same time, Narino province is also one of the important coffee producing areas in Colombia. although its planting area is the smallest of the 14 large producing areas, the whole territory has the natural environmental conditions of special valley microclimate, so the coffee produced is of the best quality and has been known as the "Holy Grail of the Pope" since ancient times. Nalinglong Nari ñ o is located in the western corner of Colombia, which is the highest region in Colombia. Coffee grows on the alpine slopes facing the sea in the west. This area is the main supplier of Starbucks coffee. Only the coffee beans at the top of small farms have a chance to flow out. It has the reputation of the Pope's Holy Grail. Coffee goes directly to the selection of beans from very small farms in the Nalinglong region. It is an independent production of coffee beans specially prepared for Europe.

Colombia, the third largest coffee producer in the world, has long been the main producer of Dazong beans, and in recent years, with the expansion of the trend of boutique coffee, high-grade beans have slowly opened up the market. Located in the southwestern province of Narino, this coffee has a comfortable slightly sour, solid and full taste, with a sweet plum finish, which is absolutely better than other coffees of the same grade. Good coffee can not only meet your need to boost your spirit and combat effectiveness, but also give you an extra sense of satisfaction and pleasure. This is a highly recommended selection of coffee beans.

In addition to the name of the country (Columbia), the producing area (Narino) and the name of the manor (El Limo), the name of the manor (Alirio Gomez) is added; in addition, Buesaco also appears on the coffee name because the owner grew up in the province of Nalinglong, near Buesaco. As a micro-lot farmer, Alirio Gomez, after picking coffee cherries in May-July and November-December each year, takes good care of the harvested coffee fruits through his own micro-processing plant (micro mill) and carries out subsequent peeling, fermentation, drying and other raw bean processing operations. It has sweet aromas of flowers, vanilla cream, roasted nuts and citrus, dark fruit notes, flat acidity, delicate and juicy taste.

The bean body is larger, reaching the SUPREMO standard of 16-18 mesh. Colombia is geographically located at the junction of the northern and southern hemispheres, so most farms can get two coffee harvests. Located in the southern Nalinglong producing area, it gets a harvest once a year, so it produces less beans than other Colombian beans. But the strong nectar, chocolate and caramel aroma, comfortable sweetness, is also the most people's impression of Nalinglong coffee.

Production Manor: El Limo

Producer: Alirio Gomez

Variety: Caturra), Castillo

Altitude: 1975 m

Treatment: washing

Flavor reference: floral fragrance, vanilla cream, roasted nuts, sweet citrus, dark fruit notes, acid balance, delicate juicy.

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.