Columbia Sun Yun Mu Manor Rose Summer Coffee how to taste _ Rose Summer how to taste good

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Colombia Finca Las Nubes Columbia sun cloudy summer

Colombia is sunny and cloudy in summer, the initial entrance is clean and smooth, and then the smell of preserved fruit and apricot pops out, like beautiful ripples on a calm lake. The acidity is particularly soft, balanced and smooth, with a caramel-like sweetness that is very comfortable.

About Yunwu Manor:

Finca Las Nubes is one of three estates in Immaculate Coffee Farm, a coffee house owned by the Holguin family. Pichinde in the Andes. The advantage is that the soil is fertile, sufficient sunshine and Rain Water, are very suitable for growing coffee. At first, the manor was only about 5 hectares, but now it has 50 hectares, of which 30 hectares grow coffee. Finca Las Nubes occupies 11.21 hectares and has a high altitude of 1750-2000 meters. The cultivated varieties are Sudan Rume, Yellow and Red Borboun, Geisha, Laurina and Eugenoides.

WBC champion Sasa Sestic used the manor's Sudan Rume in the 2015 WBC competition to make more people know them. The coffee beans used at that time were 50% in the sun and 50% in carbon dioxide (Carbonic Maceration). Carbonic Maceration is a common fermentation method of red wine. Las Nubes coffee beans in sealed stainless steel containers use carbon dioxide to form an anoxic environment, which converts the sugar of coffee slime into alcohol and carbon dioxide, thus complicating the flavor of coffee.

How to make Colombian coffee [sun cloud manor rosy summer] well?

Qianjie Coffee hand Chong reference: weigh 15g [Sun Cloud Manor Rose Summer] 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 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 [Sun Yun Mu Manor Rose Summer]

Qianjie Coffee Ice hand Chong [Sunshine Cloud Manor Rose Summer] reference:

Colombian coffee [sun cloud manor 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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