Colombian saint Ario Manor yellow tin card hand brew coffee how to make coffee bitter

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For many years in Colombia's boutique coffee farm, San Tuareo Manor has been a leader in technology and planting methods in the industry, the soul of which is the manor owner Camilo (Camilo Merizalde). Camilo was born in the Valle de Cauca Valley of Colombia. From an early age, he often went to the coffee farm near his home and watched adults process coffee, until he decided to study in the United States after graduating from high school. When he worked as a manager of a Colombian food and beverage factory in the United States after graduation and often had the opportunity to go back to his hometown of Colombia to purchase raw coffee beans, Camilo began to wonder why Colombian coffee could not be compared with Africa and Central America in terms of quality. Colombian coffee is often considered not to be one of the boutique coffee producers. During this period, Camilo began to study and read knowledge and books about coffee planting in the United States, hoping to grow stunning boutique coffee. At the same time, Camilo kept looking for estates with high-quality microclimate in Colombia, until 2000 he finally found the best farmland in the Colombian province of Cauca. At this time, Camilo immediately embarked on the transformation of the estate, large and small, ready to realize the ideal coffee farm concept in this manor named San Tuareo (Finca Santuario). The manor owner Camilo (Camilo Merizalde)

In the first step, Camilo decided to start with the improvement of the soil quality in the manor, by planting a large number of ash leaf plants to provide rich and natural nitrogen, while retaining many native plants and fruit trees to provide a diversified source of nutrients. Camilo then began to analyze the topography of the manor and divided it into 266 different micro-blocks. To make it easier for landowners to track and manage the growth of coffee and changes in microclimate in the park. The second step is to start selecting the varieties of coffee to be planted. Camilo made up his mind to choose the native varieties with low yield and good quality from the very beginning, and finally planted the first Tibica coffee tree in November 2002. until today, many varieties with excellent cup performance have been expanded in the garden of Chateau Santo Ali, such as Tibika, brothel, bourbon, pointed Bourbon and so on. As the estate is as high as 1950m above sea level, there is a large temperature difference between day and night and there is a lot of volcanic ash soil, so it is especially suitable for breeding these delicate varieties. The third step is to build their own washing treatment plant and exposure drying room, and the drying chamber has a lot of very advanced equipment in Colombia. Camilo first installed large exhaust fans on both sides of the drying chamber. The principle of exhaust fans is used to accelerate air flow, which can not only avoid excessive fermentation of raw beans, but also stably control the temperature of the exposure room. Camilo, who is full of experimental spirit, has improved the washing equipment in the washing plant through the experience of working with 2015WBC champion Sasa Sestic, using the design of stainless steel buckets and fillets to greatly improve quality stability and sweetness.

Through years of efforts, Camilo's first batch of San Tu Ali raw beans were officially exported in 2005, and today they have become the first choice for many contestants. In addition to WBC champion Sasa Sestic, Australian barista champion Matt Perger in 2013 also praised the raw beans of Saint Tu Ali'o Manor, and won the second place in WBC World Series by combining with EK43 bean mill that year. Camilo is constantly trying and experimenting with many new ways to improve the quality of coffee in his experience of working with these contestants. from the annual cup test, he will always find more flavor and unique varieties of the manor.

WBC champion Sasa Sestic

Coliombia Finca SANTUARIO Yellow Typica

Yellow iron pickup at Manor Santu Ario, Colombia

Farm: Finca SANTUARIO

Variety (S): Red Typica

Treatment: washing, later stage of sun exposure

Altitude: (1890-2010) 2050 m

Farm area: 135.4 hectares

Coffee planting area: 62.9 hectares

Owner: Camilo Merizald Camilo Merizald

City: Kali Cali

Area: test card

Country: Colombia

Flavor description: plum, chocolate, jasmine

How to make Colombian Coffee [San Tuareo Manor Yellow Iron pickup]?

Front Street Coffee hand reference: weigh 15g [San Tuareo Manor Yellow Iron pickup] coffee powder, pour into a grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean mill 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 [Santu Ali Manor Yellow Iron pickup]

Qianjie Coffee Ice hand [San Tuareo Manor Yellow Iron pickup] reference:

Colombian Coffee [Santu Ario Manor Yellow Iron pickup], light medium baking, 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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