Introduction to San Alberto Manor in Quentio, Colombia. Does Flower Valley Coffee contain 50% Rose Summer?

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

With regard to Colombian coffee, the first thing that comes to mind is the coffee golden triangle, which is collectively called the coffee triangle by the provinces of Caldas, Quind í o and Risaralda. It produces the best coffee in the world and is the source of the mellow aroma of Colombian coffee.

Quind í o-Cordillera is located in the central part of Colombia, between the West Cottrella Mountains and the Central Cottrela Mountains in the Andes. The vast expanse here, the great Antioquia (Antioquia) with their modesty, diligence and continuous progress, work in the mountains to create the treasure here-Quind í o coffee. Overlapping mountains are not only a challenge to them, but also a protective barrier. They are the founders of coffee culture, and their belief in inheriting ancient methods has made their culture popular in the triangle and even around the world.

The high-altitude planting environment and suitable climatic conditions make the coffee in Quind í o region exude a strong aroma of fresh red fruit, while the inheritance of ancient methods is not only the precipitation of time, but also brews the fragrance of red wine. Medium high acidity and medium mellow, such a balanced taste with endless aftertaste, only the deposition of time can make it so natural.

San Alberto

San Alberto Coffee Manor

San Alberto Manor covers an area of 40 hectares, 1700 meters above sea level, producing boutique coffee.

Here, travelers stroll through the plantations, watch the harvester work, and work with coffee farmers to pick out the best coffee beans with both hands.

You can also observe the process of coffee beans from raw to ripe up close. Under the guidance of coffee experts, hand-brew a pot of coffee and get a professional certification from "Coffee Nation".

In such a quiet and pleasant natural environment, enjoy a cup of freshly ground coffee made by a professional barista, listen to the birds in the forest and enjoy the flowers and colors in the mountains.

How to make Colombian Coffee [Flower Valley of San Alberto Manor in Quintio]?

Front Street Coffee hand reference: weigh 15g of [Kingdeo San Alberto Manor Flower Valley] 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 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 [Flower Valley of San Alberto Manor, Jindio]

Front Street Coffee Ice hand [Flower Valley of San Alberto Manor of Kingdeo] reference:

Colombian Coffee [Flower Valley of Kingdeo San Alberto Manor], 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).

END