Colombia St. Augustine Cabana Rose Summer how to make Cabana Rose Summer Coffee Flavor

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

COLOMBIA FINCA CABANA WASHED GEISHA MICRO LOT COFFEE

Colombian St. Augustine Cabana micro-batch boutique water-washed rose summer coffee

Ginger flowers, honey sweet, citrus

Origin: Huila San Agustin, Colombia

Bean seed: Geisha

Processing plant: La Cabana

Altitude: 1750 meters

Handling method: Washed

Picking and processing time: 2017

Baking degree: Light

Finca La Cabana Manor is located in the depths of a very primitive forest, and the level of infrastructure in the mountain area is so low that it takes people a long time to find the exact hilltop where the manor is located. The car can only be parked outside and it takes 20 minutes to walk to the washing station. The whole estate is very similar to the barbaric growth of coffee trees that we often see in Ethiopia.

The coffee farm has been in operation for more than 80 years and has gone through three generations of managers. Compared with other farms specializing in the cultivation and treatment of boutique coffee, Finca La Cabana has been operating boutique coffee for eight years, but it is still in a relatively backward management level due to topography and remote reasons. For example, the infrastructure of the manor is poor, the power is often cut off, and cement is rarely used to wash the fermentation tank. But they have also managed to make full use of existing conditions to deal with high-quality coffee. During the production season, around 4 p.m., before peeling, all fresh fruits will be hand-screened and graded, then peeled and fermented for 24 hours before washing 3-4 times, and then it will enter the process of hand-selected removal of low-grade coffee. At this point, the processed high-quality coffee will be placed in a drying rack to dry in the shade for 24 hours, and the final results will be sent to the dry room for 20-30 days.

How to make Colombian coffee [St. Augustine Cabana]?

Front Street Coffee hand reference: weigh 15g of [St. Augustine Cabana] coffee powder, pour into a 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 punch [St. Augustine Cabana]

Front Street Coffee Ice hand [St. Augustine Cabana] reference:

Colombian coffee [St. Augustine Cabana], light roasted, 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).

END