What are the famous Colombian coffee? how to brew Colombian coffee and share it?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Front street-Columbia-Isabella cooking and sharing
Colombian coffee has a balanced flavor and a smooth taste, just like a gentleman in coffee. He has a wide range of producing areas, such as Medellin, Armenia and Manizales, which are commonly referred to as "MAM".
Colombia's boutique bean producing areas are mainly in the south, more than 1500 meters above sea level, including San Augustin, Huila in Huilan province, Popayan, Cauca in Cauca province, Nari ñ o province, and Tolima province, all of which have delicate sour and raspberry aromas, caramel aromas and full sweetness.
This coffee is pink bourbon, the rare pink bourbon is also very special in the cup, different from the general flat flavor of bourbon, this pink bourbon has fresh floral aromas, sweet fruit juices of blueberries and green grapes, cherry flavor in the middle, sweet taste like brown sugar at the end, and more citrus berry compound performance in terms of acidity.
Recommended cooking method: hand flushing
Filter cup: Hario V60
Water temperature: 90 ℃
Amount of powder: 15g
Powder / water ratio: 1:16
Degree of grinding: medium and fine grinding (BG 6S: 58% pass rate of Chinese standard No. 20 screen)
Cooking technique: stage-by-stage extraction
Steam with 35 grams of water for 30 seconds, small water flow around the circle to 127 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 240 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 05 ".
Flavor: there are citrus, berries and virgin fruits in the mouth. Under the change of temperature, there are sweet caramel, light fermented aromas, floral and nutty aromas in the finish, smooth and clean on the palate.
Gift of knowledge: because the color of coffee fruit is ultimately determined by the recessive genes in the pollen grains, there are both yellow genes inclined to yellow bourbon and red genes inclined to red bourbon in the pollen grains to be crossed, and these are all recessive genes. It is very easy to interfere with each other, so pink bourbon is a very rare variety.
END
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What is the best coffee brand in Ethiopia? share the brewing parameters of Kongjia coffee.
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