Colombia Huilan Shenshan Manor hand brewing bitterness is how to return a responsibility _ how to make rose summer coffee

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Rodrigo is a very special coffee farmer. He has been growing coffee for 15 years and manages two farms with his wife and daughter: Finca El Progreso and Monteblanco. In recent years, he has adopted a more innovative approach and made a transition to boutique coffee. He has sought help from exporters, agronomists and cup testers, and established close cooperation to improve the quality of coffee. Elkin Guzman from Pitalito taught him how to develop different treatments for different beans, while another cup tester, Wbeimar Lasso, also from Pitalito, let Rodrigo know what flavor potential his raw beans have.

There are more and more coffee farmers like Rodrigo. They carefully discover new varieties, experiment with new treatments, and humbly seek advice from different experts. Boutique coffee has great potential in their hands!

Colombian Coffee Vera Progress Farm Purple Kaddura full Water wash

Colombia Huila Finca El Progreso Purple Caturra Fully washed

Country of production: Colombia, Colombia

Producing area: Palestina, Vera Huila

Farm: progressive Farm Finca El Progreso

Farmer: Rodrigo Sanchez Rodrigo S á nchez

Altitude: 1600 m

Bean seed: purple Kaddura Purple Caturra

Treatment method: full water washing Fully washed

Harvest time: 2017

How to make Colombian coffee [Shenshan Manor washing Rose Summer]?

Shenshan Manor washes rosy summer

Qianjie Coffee hand reference: weigh 15g of [Shenshan Manor washed Rose Summer] coffee powder, pour it 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 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 Flushing [Shenshan Manor washing Rose Summer]

Qianjie coffee ice hand washing [Shenshan Manor washing rose summer] reference:

Colombian coffee [Shenshan Manor washing 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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