Colombia Montevideo Estate Coffee Bean Hand Brewing Method Tolima Region Coffee Flavors

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Columbia Coffee-Tolima Montvie Manor Wushwush customized batch

Colombia Tolima Las Mercedes Finca Monte Verde Wushwush Natural

Flavor description: cinnamon and white flowers, green grapes, oranges, pomegranates, dried cranberries, black tea tail

Tasting Notes: Bayberry & White Flor, Green Grape, Tangerine, Pomegranate, Dried Cranberry, Black Tea Finish

Region: Tolima

Producer: Gildardo Guti é rrez Tejada

Farm: Monteverde

Variety: Wush Wush

Process: Natural

Elevation: 1850 meters

Monteway Manor covers an area of 15 hectares and grows varieties such as Red Bourbon, Yellow Bourbon, Rosa, Wush Wush and Mocha, which is owned by Gilardo Gutierrez. The history of the Gutierrez family growing coffee in Monteway can be traced back to 70 years ago. Monteway Manor pays great attention to detail, collecting only the most mature coffee fruits and controlling the whole fermentation time of up to 36 hours, these efforts give Monteway Manor coffee a unique fruity flavor. At Monteway Manor, the coffee fruit is dried on a bed in a dry space with a plastic roof, and the air can flow freely up and down, keeping the temperature cool throughout the dry. in this way, the sun treatment time can be slowly extended to 25 days.

In Colombia, coffee has two harvest seasons of the year, the preterm birth season from April to June and the main production season from October to December. In addition to growing coffee, Monteway also grows avocados, oranges and lemons for the local market.

Recently, the son of Gilardo, the owner of the estate, said when tracing the history of the farm: "I am a fourth-generation coffee farmer and four children in my family are professional coffee cup testers. When we learned of the great success of growing rosy summer coffee at the Emerald Manor in Panama, we worked hard to cultivate excellent exotic varieties for as long as 8 years. We grow many rare varieties of coffee on the estate, and through honey treatment and sun drying, we try to bring the quality they have always dreamed of to our customers. Our manor was certified organic farm many years ago, although the certification of organic farm has expired, but we have been practicing clean and environmentally friendly agricultural measures. "

How to make Colombian Coffee [Monteway Manor]?

Front Street Coffee hand reference: weigh 15g [Monteway Manor] coffee powder, pour into a grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 89 degrees, V60 filter cup extraction, recommended powder water 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 Chong [Monteway Manor]

Front Street Coffee Ice hand [Monteway Manor] reference:

Columbia Coffee [Monteway Manor], light and medium roasted, BG bean grinder has a scale of 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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