How do you make Columbia Linglong Coffee? What are the flavor characteristics of Nalinglong coffee?

The taste of coffee in Narino is often stunning and complex. Growing coffee at such a high altitude is very challenging because plants are prone to branch blight. Fortunately, this area is very close to the equator, so the climate is very suitable for coffee growth. The vast majority of the 40,000 producers in this area are small farmers, with an average coffee garden area of 2 hectares per person. Coffee cultivation is a very important economic pillar for Na Linglong province, where traditionally the planting area of small coffee farmers is less than one hectare. Most of the coffee growing areas in the province are alpine terrain belonging to the Andes, remote mountains, steep mountains, blown by the Pacific sea breeze, the provincial capital San Juan de Pasto. At the same time, Narino province is also one of the important coffee producing areas in Colombia. although its planting area is the smallest of the 14 large producing areas, the whole territory has the natural environmental conditions of special valley microclimate, so the coffee produced is of the best quality and has been known as the "Holy Grail of the Pope" since ancient times.

■ altitude: 1300-1650m

■ harvest period: September-December (main season) April-May (secondary season)

■ varieties: 6% Tibica, 59% Kaddura, 35% Castillo

■ flavor: round and fine, with a hint of bitterness and cocoa. The aroma is full-bodied, with walnut aromas.

Cooking suggestions:

Use 15g coffee beans, the ratio of powder to water is 115, and the temperature of boiling water is about 90 degrees C. The steaming water is about 30g and the steaming time is 30 seconds. Then inject 125g heavy hot water for the first time, wait for the water level to drop to nearly dry, and then inject water for the second time. Then inject to 185g heavy hot water, wait for the water level to drop to nearly dry, finally pour to 225g heavy hot water, drain and remove the filter cup.

The instrument is V60 filter cup, and a larger water injection can be used in the first stage of water injection to make the water level of the powder layer high. It should be noted that the water level of the silt layer of the second water injection should not exceed the highest point of the first time. In addition, the coffee can be adjusted by the amount of water injected for the second time.