How about Colombia Dabici Manor Hand brewed coffee beans_Nariño producing area coffee beans recommended

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In the middle of the coffee axis, about 1750 meters above sea level, there is an ancient mountain city called "Jardin", famous for its picturesque scenery and high-quality coffee beans in Europe and the United States. But the most representative coffee bean brand, "Secret Garden" (Alma Del Cafe De Jardin), is invested and operated by the "La Minita" family, a foreign company in Costa Rica. In addition, this coffee bean variety is not the well-known Arabica, but the native "Catarru".

Next, I would like to show you to another important Colombian coffee bean producing area-Nari ñ o province, which is located in the southwest of Colombia on the border with Ecuador (Ecuador), the Pacific Ocean to the west, the Andes Mountains running through it, and a famous active volcano-Galeras in the south: 4276 meters above sea level. As long as there is a volcano, you can grow good coffee, although the output is far less than the coffee axis, but the quality is even better.

Over the past few decades, Colombia's main coffee plantations have been in the Andes, Antioquia, Boyaca, Caldas, Cauca, Cesar, Kakota, Casanare, Cundinamarca, Guajira, Wirat, Magdalena, Mehta, Narinho, North Santander, Jindio, Risaralda, Santander, Tolima and Valle de cauca, all with good weather and soil conditions. To accommodate the cultivation of high-density crops. Varieties such as the Greater Arabica sp,Catimor are common, not only to produce high-quality flavored beans, but because warm areas are well suited for Canephora species (common in Venezuela, Brazil and Costa Rica), but these places are conflict zones between FARC and other guerrilla groups. Given the current potential for conflict resolution, Colombia has the opportunity to pay more attention to the growth of Canephora varieties, in particular to address climate change-related issues.

How to make Colombian coffee [Dabich Manor]?

Qianjie Coffee hand reference: weigh 15g [Da Biqi Manor] coffee powder, pour into the 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 [Dabichi Manor]

Qianjie Coffee Ice hand [Dabich Manor] reference:

Colombian Coffee [Da Beech 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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