Colombia-(Guayata) Guayata washed iron pickup flavor? Front Street Recommended v60 Brewing

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

Colombia-(Guayata) the flavor of Guayata boutique bean iron pickup? Does Qianjie recommend v60 cooking method?

Colombian coffee has long been separated from the impression of shoddy coffee and base coffee. In recent years, through competitions to make people know more about Colombian coffee, smaller, more round and complete beans are the mainstream of Colombian coffee, such as Narino and Opor in Huila province. The coffee produced by large coffee farms is for business use, and the coffee produced by some farms with small yields and small farming areas has no local flavor, is absolutely balanced and soft, tastes pure and sweet, and has always attracted people's taste buds and brought endless surprises to coffee lovers.

The history of Colombian coffee dates back to 1808. A priest brought coffee to Colombia for the first time from the French Antilles via Venezuela. Since then, coffee trees have taken root in this country. The country has also become the second largest coffee producer after Brazil, with ​​, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Many people equate Colombian coffee with high quality and good taste. This is due to the special climate of Colombian coffee producing areas and the careful cultivation of coffee growers.

Columbia beans have the highest selection (SUPERMO), followed by the upper selection (EXCELSO), but I'm afraid it takes more than 18 beans (18x64 inches in diameter) to be included in the selection. Colombian coffee has a balanced flavor and a smooth taste, just like a gentleman in coffee. He has a wide range of producing areas, but the coffee in the Central Mountain area is the best and has a thick texture. The most famous producing areas are medellin, armenia and manizales, which are commonly referred to as "mam". Yes, "Nalinglong Coffee" (narino) is delicious and of good quality.

We found very few Colombian coffee beans this year. 1998 Guayata, Colombia's southern Guayatta, a coffee production union of 30 Arab women, produces an average of 8-10 bags of coffee per season. It is an extremely rare Colombian boutique bean and is 100% TYPICA (Tibica). They produce and sell high-quality coffee beans to improve their family lives, and the process is very careful due to low production. Guayata is often bought by the Japanese and rarely flows into the coffee market.

Shallow baking City (fragrance): when baking beans feel that the moisture content of beans is higher than ordinary Columbia beans and the beans are hard, so it is not suitable to use too steep curve to heat (coffee beans will be astringent and spicy). At this time, the coffee beans have the jasmine aroma of East African bean Yegashev, citrus acid is stronger than most Colombian coffee, with the aroma of fresh fruit milk.

Medium baking (general B): the mango aroma when grinding beans is somewhat different from that of boiled apples, the taste is smooth and balanced, but the complexity is much reduced. I like the feeling of fruit and flowers remaining in the nose at this time.

Re-baking (general C): when you enter the baking degree, all the fragrance of the flowers disappears and is covered by the aroma of chocolate, the taste is mellow and full with the sweetness of caramel, if you enter deeper baking, there is a unique pure dark chocolate that is very suitable for friends who are just getting close to coffee.

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.