Sun treatment of Hope Manor in the Cauca Valley of Cauca, Colombia production of geisha / Rosa hand-brewed coffee

Main points: see that some friends say to buy coffee powder directly, I personally recommend people in large and medium-sized cities, it is better to buy fresh coffee beans and grind them themselves. To make a good cup of coffee, the most fundamental thing is to have fresh and high quality coffee beans.

If you buy better by hand mill, you can make sure that the coffee powder is evenly ground. If the grinding is not uniform, it will make the coffee taste not "pure". Because of the different contact area, hot water extracted from coarser coffee powder is much less than from fine powder at the same time. When the extraction time is just enough to fully extract the "good taste" from the coarse powder, it is already over-extracted from the fine powder-there will be some flavors that we do not want to appear. The main purpose of hand-made single product is to taste the original flavor of coffee, and it is to enlarge a certain characteristic of coffee flavor to taste it carefully. Therefore, we should try our best to ensure that the extraction is uniform rather than mixed with various flavors.

water. Now everyone pays attention to the soft water for drinking water, and the soft sailor tastes better. The water temperature is 85-95 degrees Celsius, too high temperature will cause coffee to have a scorched taste, and too low temperature will give coffee an unpleasant sour taste (just right coffee will also have a light sour taste, but this sour taste is pleasant, such as light fruit acidity.)

Pay attention to the warm cup. All utensils used in the process of hand brewing should be kept warm so that the taste of the coffee is warmer and moist.

The thin-nosed pot for hand flushing can be purchased separately, or you can choose some common utensils instead, as long as you ensure that the flushing flow is fine and stable. Of course, try to keep warm as much as possible.

According to my experience, 250 milliliters of coffee for every 15 grams of coffee powder is an appropriate proportion.

The rest is some simple process: put the filter paper into the filter bowl, add a small amount of water, let the filter paper "serve", and there is no air bubble between the filter paper and the filter bowl; grind the coffee powder and load it evenly (this process is called cloth powder. Some people think that the uplift in the middle of the powder pile can make better coffee, while others think that a hole should be dug in the middle of the powder pile. This depends on personal understanding); slowly flush the hot water of about 92 degrees into the coffee powder, controlling the amount of water to drop just one drop from the bottom of the powder pile; let the coffee powder fully absorb the hot water for about 40 seconds (at this time, if the coffee powder is fresh enough, you will see the coffee powder obviously expand); empty the containers that hold the coffee under the filter bowl (including the hot water for the warm cup and the drop of hot water just dropped for soaking the coffee) The water temperature dropped to about 90 degrees in these 40 seconds, just right for the start of hand flushing; slowly flushing water and drawing circles in one direction from the center of the powder pile, circle after circle. All right, drink it.

Country: Colombia

Grade: AATOP

Producing area: Cauca Valley

Altitude: 1800 m

Treatment: insolation

Variety: Rose summer

Manor: hope Manor

Flavor: berries, honey, vanilla, sweet juice

Ten years ago, most coffee farms in Colombia went all out to sprint production, and when the government advocated the cultivation of high-yield beans with strong disease resistance and discouraged good flavor but low yield, it was hoped that the manor would resolutely embark on the long road of fine coffee.

The opportunity the manor would like to see at that time was "Geisha" (also known as a geisha). After the Panamanian Emerald Manor became famous because of the rediscovery of rose summer in the garden, coffee farms around the world were studying the possibility of planting rose summer, but there was no rose summer variety in Colombia. It was hoped that the manor owner RigobertoHerrera sent the chief botanist HernandoTapasco to Panama to study, rented LaCardeida Farm next door to the Bogut Emerald Manor, and Tapasco himself stayed in Bogut for a year. Thoroughly study the planting and production technology of Rosa rugosa.

In December 2006, the Hope Manor bought the CerroAzul in Colombia's Cauca Valley, the geographical environment is very close to Poquette, the warm air rising from the Cauca Valley and the cold air from the Pacific meet at the manor. The manor has 20 hectares of arable land between 1700 and 1950 meters above sea level, originally planted with Caturra. In September 2007, 35,000 rose summer trees were planted. Unexpectedly, two months later, some of the saplings died, and Rigoberto's brother wanted to give up, thinking that the wind was too cold for planting and should be changed to cattle pasture. Rigoberto refused to admit defeat, insisted on replanting, and planted windbreaks on the top so that the strong wind would not destroy the coffee shrubs.

The rosy summers survived and won the second place in the annual World Coffee Competition of the American Fine Coffee Association in 2012, and the rosy summers of the other two estates of Hope Manor. A total of three places in the top 10: second, third and seventh, creating an incredible treble.