Colombian Pine Manor cognac Red Wine Solar treatment Fruit Honey Flavor

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

[introduction to the Manor]

At the age of 15, Felipe, the owner of Pine Manor, was ordered by his father (Mr. Alejandro, the owner of Windy Manor) to pick coffee on the mountain during the holidays for poor grades at school. He is the leader of the Coffee producers Association in Santa Barbara and the first farmer in Antioquia to practice solarization. Antioquia is famous for its commercial coffee beans, but few people know about the boutique coffee in this area. Felipe is one of the first agricultural engineers to study the treatment of boutique coffee in this area. He has nine years of experience in coffee cultivation and has great enthusiasm for coffee cultivation and special treatment. Common varieties such as Castile, Columbia, Yellow Colombia and Kaddura are planted in the Pine Manor. Two years ago, Felipe began to sow rare varieties such as Rosa Rosa and Sultan on the top of the mountain about 2100 meters at the top of the Pine Manor.

In order to get a perfect cup of coffee, Felipe has been learning to grow, produce, process, roast and brew. He believes that understanding the flavor of his own coffee is the key to improving the method of treatment, and the innovation of the treatment method can promote the continuous progress of the boutique coffee industry. Pine Manor and Storm Manor have the same processing plant, which is not a large farm, but the strict control of hygiene is of a high standard in Colombia, where they believe that coffee is ultimately a drink for human consumption and should be treated as food, not just an ordinary grain.

Cognac Brandy LOS PINOS

Cognac of Pine Manor

Country: Columbia, Colombia

Producing area: Antioquia-Santa Barbara Antioquia-Santa Barbara

Variety: Castillo Castillo

Treatment method: red wine sun treatment method Wine Natural

Altitude: 1920m

Flavor: cognac, berries, honey, red apple Fuji

Processing plant: Canasto x Ventola DARK HORSE processing plant

Scaffolding type: self-made drying rack and tray (with ceiling to avoid direct sunlight)

Red wine sun treatment (Wine Natural), coffee fruit with peel in food plastic bucket through one-way valve to discharge oxygen for anaerobic fermentation for 10 days, into the carbon dioxide-rich state of impregnation, and then moved into the scaffolding for uniform drying.

END