How about Colombian coffee? is Starbucks Colombian Mujellis good?

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Colombia produces about 12% of the world's second-largest coffee beans, although the output is not as good as that of Brazil, but the coffee beans are of good quality and mostly belong to high altitude areas. After wet processing, the coffee beans are mellow and thick, sweet and sour, and strong. There is a peculiar sweet potato skin flavor, which is a good taste in coffee. It is often used to increase the aroma of other coffees. Due to its rich aroma, it is very suitable for both individual drinks and combinations.

Well, before we begin the introduction of Mujellis Coffee, let's learn about an organization, the International Women's Coffee Alliance (International Women's Coffee Alliance,IWCA).

In 2003, women from Costa Rica, Nicaragua and the United States gathered to gain more power in the coffee industry. Thanks to the efforts of all sides, IWCA has initially taken shape.

IWCA believes that women in the coffee industry should have meaningful and sustainable lives, and recognizes and encourages women to participate in all aspects of the coffee industry.

In the process, women from the Huila producing area of Colombia have done very well.

Coffee Mujeres is a planned project launched in 2014 by the CooCentral Cooperative, which opened in the Huila region in 2012. It has better carried out the programme by training 300 female coffee growers in Garz ó n, Pital, El Agrado and other regions.

Under the guidance of cooperative agronomists, female coffee farmers learned how to fertilize the growing soil for a long time and how to better harvest, ferment and dry coffee beans.

The cooperative buys about 225000 pounds of coffee beans from its 3783 members each year.

As a result of the success of the Mujellis project, the Coocentral Cooperative plans to expand its 700 female coffee farmers as a key part of the future.

The cooperative has also opened a coffee processing plant in Garz ó n dedicated to the processing of micro-batches of coffee.

The local women's coffee farming campaign proved itself.

Without them, there would be no such a cup.

Coffee bean information

Producing area: Latin American Columbia Huila

Processing method: washing method

Planting altitude: 1350-1800m

Beans: Colombia, Kaddura, Castillo

Acidity: medium alcohol: medium

Caption: chocolate, walnut-like flavor, accompanied by vanilla aromas.

Match: chocolate, citrus, cream etc.

Card design

The design of the card was inspired by the female coffee grower planned by Mujellis. The card designer uses bright and brisk tones to simulate the various processes of coffee processing, thus highlighting what women have learned and mastered after integrating into coffee production in Mujellis, a female coffee growing program. Abstract leaves, sunbeds, the sun, etc.-all of which are piled on top of each other-reflect the strength, teamwork and skills of each coffee farm in cooperation.

Mujellis was here long before Ming joined the job in October 2016.

At that time, Mujellis was not called Colombian Mujellis, but had a more charming name:

Brewing and sharing

① Cupping

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

Caption: roasted hazelnut, chocolate and obvious caramel sweetness can be smelled when dry, while sweet aroma is more obvious when wet aroma and ripe fruit aroma can be smelled. When tasting, the whole cup can taste walnut, chocolate, caramel flavor, with vanilla tail rhyme (do hand flush, OK; do BE bar, is also a good choice).

② V60 (ice)

20.4g powder, Ditting8 grade grinding, water temperature 93 ℃, water 160g, four times water injection, each time 40g water injection, 180g ice in Yunduo pot, 40g water injection for the first time (starting time for water injection), 40g water injection for the second time at 28s, the third and fourth times were started at the end of the previous underwater injection (when the falling coffee liquid changed into droplets).

Description: hierarchical, obvious sweetness.

③ six cups Chemex (hot)

20.4g powder, Ditting9 grinding, water 340g, water temperature 92 ℃, filter paper is a special folding method (click the link reference video at the bottom of the article), water injection method is five (55 primes, 75 minutes, 70 minutes, 70 minutes), the first paragraph starts when the water injection starts, and the total time starts at 33 seconds. In paragraphs 3-5, each water injection begins at the end of the previous period of water (the state of underwater completion: when the falling coffee liquid changes from a linear drop to a drip drop, that is, the underwater finish). 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: obvious flavor, rich aroma and good sweetness.

④ Classic hand Flushing (Hot)

30g powder, Ditting5.5 grade grinding, water 420g, water temperature 93 ℃, the first fine flow circle injection 60g water, the second vertical center, from slow to fast water injection 360g.

Description: the flavor is obvious and the sweetness is good.

⑤ V60 (hot)

Powder 15g, grinding grade 5, water 250g, ratio of gouache to powder 16.67VR 1. Water temperature 93 ℃, 45g water steaming (water injection starts to calculate steaming time 28s), the second big flow center makes a small circle (the size of 50 cents, large flow! Big current! Big current! Important things are to be repeated for 3 times! ) when the water is injected to 180g, 55s, the third large flow in the vertical center (which I forgot to mention before, this is added) is injected to 250g, and the total time 1min25s is cut off.

Description: distinct layers, obvious flavor and clean taste.

End