Hand coffee San Jose, Colombia, what's the difference between the musician series? Characteristics of cooking flavor

Chateau San Jose, Colombia

Country of origin: Colombia

Producing area: Caldas producing area

Manor: San Jose Manor

Altitude: 1750 m

Grade: supremo

Variety: Castillo

Treatment method: refined water washing rum barrel fermentation treatment

It is recommended that the gram weight of hand-brewed coffee recommended by SCA should be 15g coffee powder 90 degrees to 91 degrees hot water 225ml and the ratio of water to powder at 1:15.

The flavors are: rum, chocolate, tropical fruit and maple syrup.

Rum barrel treatment with delicate water washing

The coffee used to make delicate rum barrel fermentation is about 17 and 18 Castillo varieties selected. The coffee fruit was peeled and put into an aged oak barrel for low temperature fermentation.

Low temperature fermentation is followed by washing treatment, and finally drying on the sun rack. A wonderful blend of aromas of rum and oak.

Castillo (Castillo) is a new generation of leaf rust resistant coffee developed by the Colombian Coffee producers Association (FNC) and the Colombian National Coffee Research Center Cenicafe. Cenicafe hopes to further improve the variety. In order to achieve a higher coffee yield, with higher resistance, and Kaddura comparable quality and flavor. In the last 50 years of the last century, Kaddura gradually replaced the ancient Colombian coffee variety as the main cultivated variety in Colombia. in 1982, the Coffee Research Center released the Colombian species, and in 1983, leaf rust was first discovered in Colombia. disease-resistant Colombian species have been promoted. In 2005, based on the Colombian species research, the Coffee Research Center launched the Castillo species, and FNC strongly supported the application of new products, promoting the cultivation of new products through a package of agricultural and financial policies. Just a decade later, by 2015, articles had pointed out that Castillo accounted for 40% of all coffee acreage in Colombia. Among them, the outbreak of leaf rust from 2008 to 2010 also contributed to the popularity of Castillo. Castillo's promotion once caused a great deal of controversy between coffee farmers and roasters, often focusing on the new Castillo's Robusta gene and their cup performance compared with Kaddura. In December 2014 and January 2015, world-renowned coffee organizations and research institutions, together with well-known coffee companies, conducted a sensory test on the cup test performance of Castillo and Kaddura. The analysis was conducted on 25 farms in the Narinho region of Colombia, provided by Castillo and Kaddura. As for the test results, in a nutshell, Castillo performed well in the cup.

San Jose Manor

The century-old San Jose Manor (Finca San Jose Estate) is located in an ash-rich area of the Nevada Druise volcano with plenty of sunshine, with annual average temperatures between 21 ℃ and 25 ℃. The estate has a total of 18 hectares, of which 16.5 hectares are used to grow coffee.

In the wave of boutique coffee in recent years, the San Jose Manor has been actively trying to find a breakthrough to find a different path for itself.

The husband of Monsalve Botero, the hostess of San Jose, who specializes in making rum oak barrels and brewing rum, one day while filling the distillate for fermentation, wondered if there would be a more different flavor if the raw coffee beans were fermented in oak barrels.

As a result, Monsalve Botero began experimenting with low-temperature fermentation of different lengths in rum barrels in 2013, and finally found an ideal way in 2018 to produce this bean, which is different from the usual washing treatment.

The cup test flavor is embodied in: rum, wine heart chocolate, tropical fruit, maple syrup.