Colombia Huilan Orange River hand-brewed coffee how to taste good _ Huilan coffee beans how to flush

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Producing area: San Augstin, Huiia/, St. Augustine, Columbia / Huilan Province

Altitude: 1350-1900 m

Treatment: water washing (washed)

Variety: Kaddura Caturra, Tibica Typica, bourbon Bourbon, Castillo Castillo

Bouquet: sugarcane and vanilla cream aromas with bright orange peel, sweet fruit, caramel and drupe flavours

The performance is balanced, smooth and mellow as texture and cream. Make a full-bodied cup of coffee.

Huila Huilan province is located in western Colombia. Coffee grows on the slopes of the canyons formed by the western seaside mountains and the eastern mountains. This area has always been a big barn for producing good coffee in Colombia. The town of St. Augustine (San Augustin) has the best output value because of the Los Nalanjos River (Los Naranjos Orange River). The scenic lavender in this area is home to butterflies and wind birds. It is also an ancient and special mysterious place with giant carvings of Stone Forest in Colombia, where people live to protect the land from destruction. It is also one of the most natural and sacred coffee producing areas in Colombia.

Naranjos means orange in Spanish, so the joint production batch of small farmers in this area is named Orange River. The hillsides on both sides of the river bank are made up of local coffee farmers. This area is located in a canyon where the Columbia Mountains meet the seaside mountains in the west and the mountains in the east. Ancient residents lived here and left behind many giant stone carvings. Locals believe that the great natural forces of forests will protect the land from bad weather, giving them a peaceful and peaceful home. In 2001, local small coffee farmers gathered to upgrade their production management skills in order to enter the boutique coffee market, and they set up an organization called La Asociacion Los Naranjos de San Augustin.

Now it has grown to the size of 50 members, with a total area of 150 hectares of coffee, with an average area of 2.8 hectares per smallholder farm. It produces about 1500 to 2000 kilograms per hectare in the main season, while it also produces about 1 kg per hectare in the byproduct season (Fly Crop, the secondary harvest period).

In the by-product season, because the independent output of each small farmer in Los Naranjos is less than the price required by a micro-batch, the output of small farmers with similar flavor in the cup is mixed into a batch to sell. More in 2009 SCAA American Fine Coffee Association annual meeting to compare 100 coffee samples stand out, won the annual championship (SCAA COTY Winner) affirmation.

St. Augustine is a legendary, mysterious and beautiful Shangri-La. Because coffee farmers want to protect the environment and produce in small quantities, which is not greedy or forced to coexist with the earth, it has achieved excellent conditions for the growth of coffee. The sweetness of honey maple syrup is the intoxicating taste of this batch of coffee.

How to make Colombian coffee [Orange River] well?

Qianjie Coffee hand Chong reference: weigh 15g [Orange River] 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 [Orange River]

Qianjie coffee ice hand flushing [Orange River] reference:

Colombian coffee [Orange River], 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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