How to brew Colombian coffee? how much water is appropriate to brew hand coffee?

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One of the most famous regions in Colombia is the province of Nalongo. Is his real name Nari? o, literally translated as "Nalino", translated as "Na Linglong" in the domestic coffee industry. It is located in the south of Colombia, bordered by Ecuador in the west, bordered by Cauca in the north and Huila in the east. They are the three major producing areas in the south of Colombia (Cauca,Huila,Narino). Nalinglong Province has always produced high-quality coffee, rich in fruit acidity, sweet taste, medium body, full of nutty characteristics.

The effect of the lower temperature in this producing area on coffee cultivation is to slow down the growth cycle of coffee. Coffee can accumulate more sugars and organic acids over a longer growth cycle, which ultimately form the unique acidity and sweetness of coffee from this region.

Colombia Na Linglong Super SC17/18 Washing FNC Certification

Colombia Nari? o Supremo SC17/18 FNC

Colombia Na Linglong Super SC17/18

Level: Supreme

Breeds: Catura,Castillo,Others

Planting height: 1860m ~ 2220m

Processing method: washing FNC certification

Flavor characteristics: Green Apple, Maple Syrup, Caramel, Longan, Milk Chocolate, Cream, Well Balance

Brewing advice:

Abrasion: BG-6S

Water temperature: 88°~92° (depending on the soybean cultivation cycle)

Time: 2:30

Example: 1:16

Steaming: 25~30

15g powder, 91 ℃ water temperature, 1:16 water powder ratio, BG-6S grinding degree, V60 filter cup, 1:15 water powder ratio, 30g water injection for the first time, stewing for 28s-30s, 120g water injection for the second time, water injection for the third time to 220g water, no water in the tail section, extraction time about 2: 00s.

Knowledge gift: Nalinglong province is about one degree north latitude, closer to the equator, so there is plenty of sunshine all year round; the altitude is more than 1600 meters, and the peaks covered with snow all year round are not uncommon.

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