Cauca, Colombia | White City Popayan Popayan washes Kaddura Supremo grade

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Cauca, Colombia | White City Popayan Popayan washes Kaddura Supremo flavor?

Popayan, located in southwestern Colombia, was founded in 1537. Its name comes from local Indians, meaning "two thatched huts". Popayan is the capital and largest city of Cauca. Because most of the buildings in this city are painted white, it has the elegant name of "White City" (White City) and is one of the most romantic cities in Colombia. This coffee bean, named after White City, comes from the Volc á n Galeras near Popayan. The climate is very mild, rainy and the land is fertile, making it a very suitable area for coffee cultivation.

Cauca', the province of Cauca, is a coffee-producing area in southwestern Colombia. The main producing area of this bean is near Volc á n Galeras. The climate is very mild, rainy, the land is fertile and has excellent environmental conditions. Most of the coffee farmers in this area are small farmers of about 3 hectares, and the main variety is Caturra, because local farmers think that Kaddura has a better flavor than other pest-resistant varieties.

The region also has commercial beans called Popayan Popayan, which is classified as boutique beans at a price similar to Colombia's well-known SNOW CAP, which is also a premium coffee produced by small farmers. The importer Fengrun gave the bean the name "Popayan-Cathedral", which is very powerful, but Huang Huang still likes to go by the English name-White City.

Variety: Kaddura Caturra

Production area: Popayan Popayan, Cauca of Cauca Province

Producer: regional smallholder

Altitude: 1800m

Variety: Kaddura

Treatment: washing

Grade: Supremo

Flavor description: caramel, fruit candy, chocolate, almonds, round taste …

Production season: April-December

Sea pull: 1800 m

Exquisite way: washing treatment (natural drying or machine drying)

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 V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.