How is the coffee made by hand in La Felda Manor, Colombia? how is the water ice ratio? how does LaFalda make coffee by hand?

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LaFalda La Fielda Manor, Colombia

Single variety batch of Urrao from Colombia: Caturra Chiroso!

Caturra Chiroso is a natural variety of Caturra found in Urrao. The plant has the character of atavism, which is similar to the tall tree type of Bourbon and Typica rather than the low clump type of Caturra, and the appearance of bean is also similar to the long type of Typica. Of course, the most important flavor is also very prominent, more flower and fruit direction. So the breed began to spread locally in Urrao, known locally as Chiroso. The selected Finca Bella Vista takes this variety as the Urrao region to be selected for the first time to win the most recent (2014) Cup of Excellence championship!

Finca Bella Vista is run by Carmen Cecilia Montoya Pati ñ o and made at home after fermentation. similarly, the peeled coffee is mixed with the shell beans that have entered the fermentation stage the day before, and the fermentation water is washed with the greenhouse-type dry scaffolding to produce the most potential coffee in the Urrao area!

SM Note flowers / brown sugar / wine-stained fruits / English breakfast tea / 88.6

Antioquia is the origin of coffee growing in Colombia, but it didn't stand out until Cup of Excellence, who won many places in 2014. The town of Urrao is an example of Antioquia province, and according to Sweet Maria's 's local visit, the general growth of coffee quality in Urrao is likely to benefit from increasingly significant climate change. Urrao grows coffee at an altitude of about 2 kilometers above sea level, although it is relatively disease-free, but the low average temperature also prevents the coffee fruit from accumulating too much matter, so when the average temperature in the growing season is higher than the past one or two degrees Celsius, it makes the area an excellent coffee producing area. Sweet Maria's cooperates with a local cooperative of about 20 producers, mainly Caturra, plus a small number of Variedad Colombia (VC, the predecessor of Castillo). In the post-fermentation method of most farmers, the peeled coffee fruit is mixed with the shell beans that have entered the fermentation stage the day before, which has the advantage of directly providing suitable acidic conditions and bacteria. But it is also vulnerable to miscellaneous pollution. It just so happens that Urrao area is quite suitable for this kind of fermentation because of its high altitude and low temperature.

How to make Colombian Coffee [Raphael Manor]?

Front Street Coffee hand reference: weigh 15g [Raphael Manor] 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 [Raphael Manor]

The front street coffee ice hand rushes [Raphael Manor] reference:

Colombian Coffee [Raphael 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).

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