Columbia Sapphire Manor wush Honey processing hand Coffee how to make the Best drink

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I heard that there is a Colombian coffee sun bean, the bean seed name is very lovely, called wush wush

Since the introduction to coffee, sun and water washing are the most common treatments, which are used by manors or small farmers in almost every coffee-producing country.

Sun-dried beans are rarely seen in Colombia, let alone honey treatment.

WUSH WUSH Honey treatment of Columbia Sapphire Manor

Origin: Colombia

Treatment method: honey treatment

Regional altitude: 1900-2100 m

Variety: WUSH WUSH

(the appearance of raw beans is so beautiful that it is almost defective.)

Here is a brief introduction to Wush Wush:

According to records, Wush Wush is a low-yield variety originally originated in Wushwush, a small town in southwestern Ethiopia. It is mainly grown in the areas around Wushwush and Bonga, and because of this, the world knows little about this variety, except that it took root in Colombia about 30 years ago and was carefully planted and cared for by small Colombian coffee farmers. In terms of flavor, she and Rosa have many similarities in flavor, but they will be richer and fuller than Rosa in texture and acidity.

How to make Colombian coffee [sapphire manor wush honey treatment] well?

Qianjie Coffee hand reference: weigh 15g of [Sapphire Manor wush Honey treatment] 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 Flushing [Sapphire Manor wush Honey treatment]

Qianjie Coffee Ice hand [Sapphire Manor wush Honey treatment] reference:

Colombian coffee [sapphire manor wush honey treatment], light medium roasting, 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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