Does Cabana Manor of Colombia taste good in Rose Summer? sharing of Rose Summer Cooking Records of Cabana Manor by hand

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Columbia Coffee-Cabana Manor Rose Summer

Name: Cabana Manor Rose Summer, Colombia

Manor: Cabana Manor

Treatment method: washing

The combination of Jasmine, Lily and Rose what's the first thing that comes to mind? I think of the romantic plot of walking with my lover in the flower field (the old man's girlish heart). "Kabana" means "beautiful" in Spanish. This rosy summer from Cabana Manor in Colombia is worthy of such a beautiful name. Fragrant flowers, peach and grapefruit pink soft sour, sweet and persistent sugarcane. Beautiful! Do you have any questions?

Cabana Manor is located in the small town of San Agustin, Huilan Province, Colombia. it was founded in 1936 and has a history of 82 years. The current owner, Mr. Yeferson Erazo, is now in charge of the size of the estate. Cabana Manor is 1750 meters above sea level and covers an area of 10 hectares (150mu), of which the total planting area of coffee is about 120mu and the annual output of coffee is about 10 tons.

Geisha accounts for about 10% of the annual coffee production at La Cabana Manor, and the output is about 1000kg. Moreover, Mr Yeferson Erazo plans to double the acreage of Geisha varieties over the next three years, when Geish production is expected to reach annual 2000kg.

Don't the fresh, juicy Geisha seedlings look delicious?

In addition to Geisha, the estate also grows boutique coffee varieties such as Caturra, Yellow Caturra and Bourbon, with an annual output of about 2000kg.

La Cabana Manor is one of the oldest coffee estates in Huila San Agustin. Its buildings and various coffee utensils, such as shellers, bean grinders and roasters, are all permeated with traces of time and historical stories.

Citrus, pineapple, sugar cane and other fruit trees can be seen everywhere in the manor, on the one hand, they can block the sun and ensure that the coffee trees will not be exposed to too much direct sunlight, and on the other hand, scattered fruits and branches can also nourish the fertile soil, making the coffee fruit fuller and thicker.

La Cabana Manor has passed the UTZ certification, and the coffee grown can be traced back. The owner of the manor practically complied with all the requirements of UTZ. Except for the Geisha variety, the peel and residue of the coffee peel removed in the washing treatment were preserved after drying and used as organic fertilizer if necessary.

The peel of Geisha coffee is carefully processed, dried and preserved, making it easy to make a pot of sweet and delicious coffee peel tea. As the amount of Geisha peel tea is still relatively small, they will give it to some customers or relatives and friends for free.

In addition to the business of raw coffee beans, Mr. Yeferson Erazo founded a brand of ripe coffee beans, Vejandro, three years ago, and is already well-known in San Agustin and surrounding towns. As soon as we arrived at his manor, he brought us a pot of hand-made coffee, and the bean grinder was also very primitive, but the flavor was still very good.

Mr. Yeferson Erazo is looking forward to more of his coffee coming to China, so that more Chinese friends will know and like his coffee. He said that Geisha is just the beginning, and there are Caturra and Yellow Caturra waiting to be shared with you. At the same time, in addition to washing, he is also willing to try new treatments such as tanning and honey treatment, as long as everyone likes it.

How to make Colombian coffee [Cabana Manor Rose Summer]?

Coffee hand flush reference: weigh 15g [Cabana Manor Rose] 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 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 [Cabana Manor Rose Summer]

Qianjie Coffee Ice hands make [Cabana Manor Rose Summer] reference:

Colombian coffee [Cabana Manor Rose Summer], light and medium 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).

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