How to drink coffee by hand in Paladastolima Manor, Colombia

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Micro-batch solarization of Colombian coffee Paradastolima--

Flavor description: citrus, papaya, caramel, medium acidity, medium alcohol thickness.

Did you know that the best baristas in Colombia prefer coffee beans from Tolima in Tolima, and LA FINCA works with several Colombian farms, most of which are located in Tolima, Tolima? how much do you know about Tolima? The editor will take you to popularize science now.

Department of Tolima, located in southwestern Colombia, is one of Colombia's 32 provinces, covering an area of 23500 square kilometers, Ibague, the capital of Tolima. It is adjacent to the well-known boutique coffee producing areas Huila and Cauca.

In Tolima province, there are north-south Andes (M. Andes) and Cordillera (M. Cordillera). Between the two famous mountain systems is the Magdalena River (R. Magdalena) valley, which runs from south to north, with fertile soil, hot and rainy climate and dense population. Irrigated agriculture is developed, and the output of rice and sesame ranks first in the country, as well as cotton, coffee, bananas, tobacco, sisal, corn, sugar cane, beans and so on.

The name Tolima comes from the earliest people who lived here, "Pijao people". In the language of this ancient people (Pijao word), tolima means "land of ice and snow", "snowed".

Tolima, adjacent to huila and cauca, is an area where many coffee-producing pilgrims need to make up their minds to travel. The road conditions here are not very ideal, and some of the talented people who have visited Tolima all describe the bumps and hardships on the way to the car shop in their travels.

LA FINCA and the owner of San Pedro Manor are on their way to the farm.

The farms in Tolima are generally slightly larger than those in other southern Colombian producing areas, ranging from 10 to 15 hectares. The cooperative approach is also popular here, where farmers send their small batches of fresh coffee and fruit to the cooperative's processing plant. Some farmers will also choose to deal with it on their own, making use of their own small-scale treatment facilities that can handle the harvest of the day. Carefully processed raw beans can be negotiated according to the cup test results, and a few batches that are outstanding will be kept as "micro batches", microlot, and sent to Bogota, the capital, for further cup testing. The rest of the raw beans are generally mixed and sold according to the cup test flavor.

How to make Colombian coffee [Palada Stolima Manor]?

Front Street Coffee hand reference: weigh 15g of [Palada Stolima Manor] coffee powder, pour 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 Chong [Palada Stolima Manor]

Front Street Coffee Ice hand [Paladastolima Manor] reference:

Colombian Coffee [Paladastoma Manor], light and medium roasted, BG bean grinder with 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).

END