How to adjust the scale of coffee hand in the Sierra Nevada of Santa Marta, Colombia

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Santa Marta Sierra Nevada, Colombia, between the coffee producing areas, with rich soil and plenty of sunlight, especially suitable for coffee growth and processing, and Santa Marta Nevada Mountains is a good growth of coffee feng shui, Sierra Nevada Snow Mountain has an unparalleled unique microclimate, with sunshine and the right Rain Water, the morning and evening temperature difference, will make the coffee taste more rich and layered. Coffee beans are full-grained, rich in taste and low in acidity.

Sierra Nevada, Santa Marta, Colombia (fair trade, organic plants)

Flavor characteristics:

The palate is delicate, with hints of dragon fruit, almonds, milk chocolate and a hint of licorice. The alcohol is medium and the acidity is low.

Coffee background:

AsoProKia is an abbreviation for the Spanish word "producers Association, Kia". The word "Kia" itself is taken from Alvako Creole, which means "natural" or "authentic".

Alvako is an indigenous people of Colombia, an agricultural tribe that stretches across dense forests and fertile valleys of northern Colombia. The word was chosen to prove that AsoProKia cooperatives maintain a harmonious relationship with the Alvako people.

With a trickle of water from the Sierra Nevada highlands of Santa Marta, Kia organically grown coffee has a unique flavor and aroma, growing between 1300 and 1800 meters in Pueblo Belo Cesar.

Background of the cooperative:

For decades, producers in the Sierra Nevada Mountains of Santa Marta have faced great sacrifices and hardships to grow high-quality coffee.

In order to improve the conditions of these farmers, the Santa Marta Sierra Nevada Rural producers Association ("ASOPROAGROCASN") established a special coffee assistance program with the Coffee grower sector Committee of Cesar and Guajira.

The project will restore, develop and protect the ecosystem under Japan Oil pump Co., Ltd., Japanese agricultural standards, and national fair market ecological production standards in Europe and the United States.

While respecting the world view of the Arhuaca nation, our main purpose is to implement social investment so that our growers cultivate Kia coffee without affecting animals and plants. Seeking to improve our Sierra Nevada environment as the main goal, AsoProKia Coffee cultivation proposes to balance the protection of ecosystems and their archaeological and ancestral wealth, and we must protect the greatest heritage of the land composition.

How to make Colombian coffee [Santa Marta Sierra Nevada]?

Coffee hand flush reference: weigh 15g [Santa Marta Nevada Mountains] 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 [Santa Marta Nevada Mountains]

Front Street Coffee Ice hand [Santa Marta Sierra Nevada] reference:

Colombian coffee [Santa Marta Nevada Mountains], light and medium roasted, BG bean grinder scale 5m (standard sieve pass 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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