Antichio production area of Colombia | Claudia Manor Antioquia La Claudina full water wash

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Antioch, Colombia| Antioquia La Claudina fully washed Castillo flavor?

The most famous coffee grower in Antioch, Luis Sardinia. Luis Saldarriaga, owner of Ncantu El Encanto and Claudine (La Claudina) Two estates, both in Antioch. Antioquia (Antioquia), 60 hectares each, but only 42 hectares in total are planted with coffee, the rest are virgin forests and nature reserves, located between 1400 and 1800 meters above sea level, but in different areas, Claudina Manor is located in Ciudad Bolivar, where this coffee is produced.

Luis 'son Juan, who recently took over both estates, not only experimented with different treatments and varieties on his own estate, but also assisted young coffee farmers nearby. The microbatch consisted of 50 percent Castiglio and 50 percent Colombia beans, and he experimented with growing different varieties at different altitudes, many of them recently.

Antioch's coffee is known for being firm, but perhaps a bit boring, and Joanne's experiments are starting to show us something more interesting. One of the biggest challenges in making sunbaked beans locally is the humid climate, which is sometimes too hot for drying. Joan quickly built shade drying facilities and elevated beds. He also bought machines to dry with cold air, plus software to control temperature and wind speed, to produce coffee with different flavors.

Beans: Castillo, Colombia

Origin: Antioquia

The Estate: La Claudina

Produced by Juan Saldarriaga

Altitude: 1400-1800 m

Treatment: Fully Washed

Flavor: Strawberry, tropical fruit, caramel

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.