What is the best coffee in Colombia? is the ratio of Colombian coffee powder to water 1: 12?

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Colombian coffee, is the most representative of a good variety of coffee, is the traditional deep-baked coffee, with a strong and memorable taste. Colombian coffee is full-bodied and full-bodied, with clear, high-quality acidity, high balance, sometimes nutty flavor and a lingering aftertaste.

Huilan Coffee is a coffee of origin named after the coffee growing area, which can fully represent the unique characteristics of coffee in the Huila producing area. 100% Arabica species, selected according to the particle size of coffee beans and a single variety. You will find the unique and rich aroma of Colombian coffee in each coffee bean. The most prominent feature is pure, balanced and soft taste.

Aroma: very strong

Acidity: medium / high

Palate: mellow

Flavor: soft, balanced and clean taste, only pure coffee taste

[Kadas]

Cadas is produced in central Colombia and is the core area of the famous Colombian coffee tourism. Coffee from the Cadas region has distinct vanilla aromas, soft acidity and a full taste.

Aroma: strong

Acidity: soft

Palate: high

Flavor: vanilla

[Santander]

Santander is a famous producing area in northern Colombia. The coffee beans in this area are famous for their strong taste, long aftertaste and unique fresh vegetation flavor.

Aroma: strong

Acidity: medium

Palate: strong

Flavor: grass, fresh green plants

Cooking suggestion

Parameters: HARIO V60 ℃ 90 ℃ / 1 VARIO 15 / grindability VARIO 50 (57% pass rate of Chinese standard No. 20 screen)

/ Cooking technique: segmented extraction

Technique: steam 30 grams of water for 30 seconds, then pour water to 120 grams, wait until the water drops to see the powder bed, then inject to 227 grams, see the powder bed to remove the filter cup, the extraction time is 1: 53 ".

Flavor: it tastes sweet and tea, with sour notes of citrus, plum and bergamot, cinnamon and caramel in the middle, and obvious oolong tea and sucrose in the aftertaste.

The powder-water ratio of hand-made coffee should be adjusted according to the situation, the deep roasting should be roughly ground, the light-medium roasting should be medium-and fine-grinding, and the powder-water ratio should also be adjusted according to the situation. The deep-roasted coffee can be roasted at 1:12 and the light-medium coffee can be roasted at 1:15.

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