Which kind of good hand does Colombian coffee recommend? what's the right temperature for Colombian water?

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Sharing of flavor and brewing parameters in Qianjie-Columbia coffee producing area

Northern District: in northern Colombia, you will find coffee production divisions in Santander, North Santander, LaGuaxila, Magdalena and Cesar Santander, Norte de Santander, La Guajira, Magdalena, and Cesar. According to Juan Carlos, 62500 producers grow coffee on 129500 hectares of land.

In addition, according to the Colombian National Coffee producers Association, the dimensions of coffee in the North District are more than 9o, and coffee growing conditions are similar to those in Central America: low latitudes and high temperatures. On the other hand, in the Sierra Nevada de Santa Marta Mountains and the Santander and Norte de Santander areas, crops are more vulnerable to sunlight, so producers tend to grow in more shadows. According to the National Coffee producers Association of Colombia, coffee is produced in these areas with low acidity.

North-central and south-central regions: in the north-central and south-central regions of Colombia, there are southern Antioquia, Boyaca, Caldas, Choco, Risalda, Jindio, the northern part of the Cauca Valley, Cundinamaka and northern Tolima. Antioquia (Antioquia) is the second largest coffee producing area in Colombia and Tolima is the third largest. These two areas are among the most famous producing areas in the country.

Southern District: southern Colombia is near the equator, and coffee grows in the higher mountains. This is a high-quality coffee growing area: coffee is famous for its high acidity and unique cup shape. In the Southern District, 211000 producers grow coffee on 282000 hectares of land. This makes the average size of coffee farms in the region much smaller than in other parts of the country.

Colombia LA PALMA & EL TUCAN

Colombian Palm trees and Big Bird Manor

Country: Colombia

Producing area: Cymbidium

Manor: Palm Tree and Big Bird Manor

Treatment method: lactic acid solarization

Altitude: 1650 m

Variety: Kaduai

Filter cup: Hario V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (BG 5R: 58% pass rate of Chinese standard No. 20 screen)

Flushing and cooking technique: segmented extraction. Powder amount of 15 grams, with twice the weight of water for steaming, see the powder bed surface from wet to dry when you can end the steaming, the time is about 30 seconds. Water injection to 121g section, see the liquid level drop is about to expose the powder bed, continue to inject water to 226 grams, water level drop is about to expose the powder bed to remove the filter cup. (steaming starts) extraction time is 1: 45 ".

Flavor: sour notes of citrus, strawberry and lemon grass, sweet honey and raisins, cream and nuts in the middle, black tea finish.

Knowledge Gift: Colombia is the world's third largest coffee exporter, mainly producing Arabica coffee and the largest exporter of Arabica beans.

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