It is recommended to brew coffee beans by hand in San Jose Manor, Colombia. How to ferment coffee in rum cask.

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Colombian Coffee-Cadas Chateau San Jose Coffee-Coffee from Colombia Coffee-Coffee from Colombia-Cadas San Jose Manor

Colombia Caldas Finca San Jose Castillo Rum Barrel Fermentation Special Lot

Flavor description: malt whisky, Brin, cherry flavor, red bean cream taste

Tasting Notes: Malt Whiskey, Black Plum, Cherry, Body like Red Bean Cream

Region:Caldas

Producer: Mr. Guillermo Alvarez

Farm: Finca San Jose

Variety: Castillo

Process: Fermentation inside Rum barrels

Elevation: 1350 meters

The Cadas region, recognized by UNESCO as the cultural heritage of Colombia in 2011, is the area where coffee was first produced as a crop. The San Jose Manor, with an area of 222ha, is located in the central mountain area between 1350 and 1470 meters above sea level. The vast majority of the planting area of the manor is Xiangyang area. Nourished by the Nevado del Ruiz volcano, the land in the manor is fertile and the temperature is between 21 °and 25 degrees throughout the year. The manor has set up a set of harvest standards for ripe coffee fruits. The color of coffee fruits suitable for harvest must be purplish. The harvest time is the second and third seasons of the year.

After removing the peel and pulp, the coffee fruit is washed and fermented for up to 20 hours. The coffee fruit is dried to the target moisture content in the SILO (silo), and then dried naturally outside under the protection of a rain shield. For special rum barrel fermentation batches, the above-mentioned processed coffee beans were selected by sieving, and then stood still for 3 months in rum barrels full of "Tafia" aroma after being used for more than 8 years. During this period, samples are taken every 30 days for analysis, and the only goal that needs to be achieved is for the coffee beans to absorb and present the flavor of rum.

San Jose Manor is a family business, founded in 1963. Now the third generation of the family is responsible for the management and operation, and the common goal is to ensure the best protection of the natural environment and resources: to maintain the diversity of cultivation and the reproduction of local animals, to protect water sources and irrigation systems, and to introduce more advanced equipment and systems to enable local communities to maintain their traditions and achieve development. San Jose Manor, in the manor, all it does is to produce good coffee.

In the trend of boutique coffee in recent years, Finca San Jose Estate Manor in San Jose, Colombia, has been actively trying to find a breakthrough for itself to take a different path. Monsalve Botero, the hostess of the estate, was one day accompanying her husband (engaged in rum oak barrel making and rum brewing) when filling the rum distillate for fermentation when she suddenly wondered whether the raw coffee beans could produce a different flavor if they were fermented in oak barrels. To this end, the hostess Monsalve Botero began in 2013 to try different length of Colombian oak barrels for different fermentation time of low-temperature fermentation, and finally found the flavor in this year's batch, making a delicate washing different from the general traditional washing. Rum barrel fermented beans.

How to flush Colombian coffee [San Jose Manor rum barrel fermentation]?

In front of the street coffee hand flush reference: weigh 15g [San Jose Manor rum barrel fermentation] coffee powder, pour into the grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean mill to scale 5R (standard sieve pass rate 60%), water temperature 89 degrees, V60 filter cup extraction, recommended powder ratio around 1:15.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| Japanese ice hand flushing [rum barrel fermentation at San Jose Manor]

Qianjie coffee ice hand flushing [San Jose Manor rum barrel fermentation] reference:

Colombian coffee [San Jose Manor rum barrel fermentation], light medium roasting, BG bean grinder scale 5m (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 90 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, the normal grinding small Fuji 3.5 scale, the ice hand flushing is slightly smaller than half a grid-small Fuji 3 scale, the recommended powder (water + ice) ratio is 1:15.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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