Introduction to the characteristics of Colombian Coffee Brand Columbia Huilan Coffee Phantom Manor

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Qianjie-Columbia Coffee Brand Columbia Phantom Manor Sunshine

Coffee story:

Huila in southwestern Colombia is a producer of fine coffee, almost all of the top 10 in the Colombian coffee competition come from this area, and they are also dominated by small coffee farmers with small yields and small farming areas. Huilan province is located in western Colombia, where the Andes form a narrow canyon, where coffee grows on the slopes, and it is also a well-known coffee-producing area in Colombia.

The coffee in Huilan producing area is very balanced and warm because of its fertile volcanic soil, moderate rainfall and high-altitude microclimate. It is mostly produced by small farmers, and about 80% of the producers in the region grow coffee on less than 3 hectares of land. Because most of the work is taken care of by small farmers themselves, the labour force is rarely outsourced, so farms can be managed more thoroughly and intensively and coffee beans can be processed.

After Qianjie launched sunbathing in Colombia at the end of last year, we found a better flavor of Phantom Manor tanned coffee this year. The owner, Roswell Ortiz Eskapeta, has more than 20 years of experience in handling coffee. With his rich experience and brave innovation, the Phantom Manor has become the award-winning manor of many Colombian excellence cups. The cherry red fruit harvested by hand is treated with floating fruit to remove the coffee with low density and poor maturity, and then on the high bed, the sun exposure and turning are carefully controlled and dried for 25 days. During sun drying, coffee beans fully absorb the sugar in coffee cherries, with aromas of raspberries, cherries and white wine.

Phantom Manor Whelan, Colombia

Tree species: Kaddura, Kadui, Castillo

Producing area: Whelan Phantom Manor, Colombia

Treatment: insolation

Altitude: 1750 m

Baking degree: medium and shallow

Hand punching parameters: 15g powder, V60 filter cup, water temperature 91 ℃, ratio of powder to water 1:15, grinding degree BG 6S (Chinese standard 20 sieve pass rate 58%).

Technique: steam 30 grams of water for 30 seconds, quickly inject water to 125 grams of water, continue to inject water to 225 grams when the water level is about to expose the powder bed, remove the filter cup when the powder bed is about to be exposed, and do not want the water at the end. The extraction time for steaming is about 1 minute and 50 seconds.

Flavor: raspberry, cherry, white wine

Knowledge expansion: Colombia has three Codiera mountains running north and south, right into the Andes, and coffee is grown along the highlands of these mountains.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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