Colombia Finca Campo Hermoso Gesha

Product name: Colombia Finca Campo Hermoso Gesha Country: Colombia Production area: Quindio Treatment method: Carbon dioxide impregnation treatment method Honey CM Process Breed: Geisha Flavor: Plumeria, Bergamot, Lavender, Cane Sugar Fantasy Manor is located in the town of Circacia in the north of Quindio Province in central-western Colombia. The average annual temperature here is 15°C and the altitude is about 1,600 meters. It is located in the Colombian Coffee Golden Triangle and is very suitable for growing coffee. . Circacia is known as the "Free Cemetery", which advocates that anyone can be buried here regardless of class or faction. The Colombian war between the two parties (La Violencia) in 1948 destroyed the Liberty Cemetery. Fortunately, in 1970, the local people once again invested their efforts in reconstruction and restored the Liberty Cemetery. Today, Liberty Cemetery has become a symbol of freedom and equality and a famous local tourist attraction. The family of the contemporary manor owner Edwin (Edwin Norena) bought this land in 2000. Edwin's father passed away the following year and he inherited the land. With a background in agricultural engineering, Edwin is actively involved in the field of biotechnology and applies his research to coffee post-processing, repeatedly creating refreshing coffee flavors. Edwin is a rare local manor owner with Q Arabica Grader qualifications. He has served as a judge for the Brazilian International Coffee Competition for many times. In 2021, he was invited to serve as the chief judge of the Colombian Cup of Excellence. Edwin took the opportunity to serve as a judge and tasted the planting results and adaptability of each variety in various production areas and different terroir conditions. He also observed how small farmers make coffee more delicious during the post-processing process, sharing his valuable experience. Take it back to your own manor and invest in research and development to bring us better coffee. This batch of coffee cherries were harvested when the fruit was ripe and the sugar content was just sweet (21%). First, soak the fruits in clean water for 2 hours. In the second step, imitate the wine brewing process (Mossto), soak the fruits in the previous batch of coffee juice for anaerobic fermentation for 88 hours, with a cycle every 9.5 hours. . It is then placed on an African trellis and dried in the sun for 25 days until the moisture drops to 10.5%. Finally, it is left to rest in the warehouse for 7 days, waiting for the flavor to develop and the moisture to stabilize. **Recommended brewing:** Coffee beans: 20 grams Grind: medium grind Water temperature: 90 Water for coffee: It is recommended to use Jinche Boer water for better flavor performance, or you can use your own filtered water. Brewing method: 1. Pre-soaking water amount: 40 grams of water in a circle 2. At the 25th second: add 120 grams of water in a circle 3. At the 55th second: add 120 grams of water in a circle The overall brewing time should not exceed 2:15 seconds, and can be adjusted according to your own preferences.