How do strange Geraldo coffee beans flush _ story of the producing area of Strange Giraldo Cooperative in Colombia

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Strange Giraldo, Antioquia, Colombia

Colombia Antioquia Giraldo Exotico

Origin information

Grower: Grupo Giraldo Exotico de Altura

Region: strange Giraldo (Antioquia), Colombia

Altitude: 1850 m

Treatment: full washing and drying in the sun

Variety: Arabica, Caturra, and Colombia

Harvest time: April to June September to January

Soil: volcanic soil

Certification: general

Detailed background:

Colombia Giraldo Exotico was made in 2014 by Grupo Giraldo Exotico de Altura, founded by 15 farmers in the town of Giraldo.

Grupo Giraldo Exotico de Altura is under the jurisdiction of the Caficultores del Occidente de Antioquia cooperative.

Antioquia, one of the 32 provinces in Colombia, is located in the north-central part of the country.

It is here, known as the coffee belt in Colombia, where coffee production has a certain harvest peak all the year round.

Growers combine their efforts in the Andes to produce this cheerful and lively coffee at high altitudes.

Brewing and sharing

① Cupping

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

Caption: caramel, walnuts and dark fruits can be smelled when dry fragrance. The sweet aroma and dark fruit aroma of caramel group were more obvious when it was wet. When tasting, the unique flavor of walnut can be quickly noticed, of course, you can also drink black fruits such as black plums, chocolate, caramel and other flavors, smooth taste and good sweetness.

② six cups Chemex (ice)

Grind 20g Chemex Ditting 7, water powder ratio 16:1, wet filter paper, remove filter paper, cool the bottom of filter paper with ice water mixture, then add 170g ice, add filter paper and pour in coffee powder. 40g water steaming (the steaming time is 32s calculated from the beginning of water injection), the second water injection to 100g, waiting for 30s, the third water injection to 150g, the total time 2min cut off.

Description: the acidity is bright and clean, the sweetness is obvious and long.

③ six cups Chemex (hot)

21g powder, Ditting8.5 grade grinding, water 340g, water temperature 94 ℃, water injection mode is five stages (55, 575, 70, 70, 70). The first stage starts at the beginning of water injection, the total time starts at 32 seconds, and the third to fifth stages begins at the end of the previous period of water. In the five-stage water injection, except for the central water injection in the fourth section, all the others are fine water flow and circular water injection.

Description: full flavor, bright acidity and smooth taste.

④ Black Eagle (concentrated)

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

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

⑤ V60+Lilydrip

20g powder, Ditting8 grade grinding, loading Lilydrip, (because the addition of Lilydrip will make the powder layer thinner, so the amount of powder is not recommended to be too small, and the injected water thickness also needs to be adjusted), water 300g, water temperature 94 ℃, five times water injection (50st, 70th, 60th, 60th and 60th), water injection, water injection in the same way as Chemex.

Description: the acid is bright and clean, the sweetness is obvious and the flavor is full.

⑥ Kalita three holes

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

Description: smooth taste, bright acidity and long sweetness.

END