Starbucks Colombia Strange Giraldo Coffee Story_Strange Giraldo Coffee Brewing Share

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Quirardo is located in Antioquia, a province of Colombia, at a high altitude in the Andes.

Warm winds rising from the Cauca River Vally give Giraldo a different microclimate and provide excellent conditions for local coffee cultivation.

For coffee growers in Colombia, good coffee is a lifelong pursuit.

In 2004, 15 coffee growers founded the Grupo Giraldo Exotico de Altura cooperative for the same ideal, for a better life.

For 15 years, they've been fighting for coffee quality.

In recent years, one of them has won the prestigious first place in Antioquia coffee quality, and several others have reached the finals of the Colombia Cup of Excellence.

Today, Artur has about 80 families who work together to produce high-quality coffee and bring a better life to their communities.

Coffee Bean Information

Production area: Latin America·Colombia·Antioquia·Giraldo

Bean seeds: Caturra, Castillo (the fruit of five-generation cross breeding between Timer and caturra, inheriting caturra's short plants and high harvest yield, and inheriting Timer's leaf rust resistance gene, is a coffee variety developed by Colombia Coffee Research Institute in 2005 based on enhanced plant disease resistance.)

Soil: volcanic soil

Processing method: washing method (fermentation for 16- 20 hours, drying for 8- 15 days)

Total planted area: 140 hectares

Altitude: 1800--1900m

Acidity: Higher Alcohol: Medium

Description: Bright blackberry and blackberry flavours with hints of black walnut.

Paired with: nuts, berries, chocolate etc.

card design

To celebrate the commitment of the Strange Giraldo Artu Cooperative to quality coffee and to the many families who depend on the annual coffee harvest for their livelihoods, the designer was inspired to create a town scene depicting the unique processing methods developed by the cooperative members over the years. This commitment and processing approach brings cooperative members closer together. Town buildings interweave with coffee beans, as if witnessing the amazing growth of communities and the spirit of cooperative members helping each other succeed.

Brewing Share

①Cupping

11g powder, Ditting7 grinding, water temperature 92℃, water 200g, soaking 4 min.

Description: Dry with caramel, walnut, dark fruit. The sweet aroma and dark fruit aroma of caramel group were more obvious in wet aroma. When tasting, the walnut flavor is relatively unique, so that people can quickly notice, of course, you can also drink black plum and other black fruits, chocolate, caramel and other flavors, smooth taste, sweetness is better.

6 cups of Chemex (ice)

Powder 20g, Ditting7 grinding, water powder ratio 16:1, wet filter paper, remove filter paper, first cool the bottom of Chemex with ice water mixture, then add 170g ice cubes, put filter paper and pour coffee powder. Stew 40g of water (stewing time calculated from the beginning of water injection is 32s), add water to 100g for the second time, wait for 30s, add water to 150g for the third time, and cut off for 2min in total.

Description: Bright and clean acidity, distinct and lingering sweetness.

6 cups of Chemex (hot)

21g powder, Ditting 8.5 grinding, water 340g, water temperature 94℃, five stages of water injection (55, 75, 70, 70), the first stage of water injection start timing, the total time 32s start the second stage, the third-5 stages of water injection at the end of the previous stage. In the five stages of water injection, except for the fourth stage, which is the center water injection, the rest are all fine flow circle water injection.

Description: Full flavor, bright acidity, smooth taste.

④Black Eagle (concentrated)

18g powder, boiler temperature 93℃, group head temperature 92℃, about 26s extract 35g coffee solution.

Description: walnut aroma obvious, delicate taste, lingering finish.

⑤V60+Lilydrip

20g powder, Ditting8 grinding, filling Lilydip,(because Lilydip will make the powder layer thin, so the powder amount is not recommended too small, the injected water flow thickness also needs to be adjusted), water 300g, water temperature 94℃, five times of water injection (50, 70, 60, 60), fine water injection, water injection method is the same as Chemex.

Description: Bright and clean acidity, sweet taste, full flavor.

① Kalita three holes

15g powder, Ditting6.5 grinding, 225g water (30g, 105g, 90g), the first water injection start to calculate the time, about 25s (fine adjustment according to the freshness of beans) to start the second stage of water injection, interval 20--30s to start the third stage.

Description: Smooth taste, bright acidity, lingering sweetness.

Share today

Before each new store is launched, Ming prefers to share it with partners in a Cupping way rather than in other ways, so as to understand them more comprehensively.

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