REGION:
Antioquia
HARIO V60
Recommended brewing method
Country:
Colombia
Producer:
Cooperative
Processing:
Washed / Swiss Water
SCA score:
85+
ACIDITY:
Medium
VARIETY:
Typica, Caturra
ALTITUDE:
1300-1500
Step-by-step instructionS
Cup profile: clean fresh taste with nuances of flavors and light body, usually brewed for 1–2 cups
HOW TO (3 min):
Rinse filter with hot water and pour it away
Put 20g (3 tbs) of coffee (medium coarse grind)
inside Hario V60 filter
inside Hario V60 filter
Slowly pour in 60g of hot water (92°-93°C) every 30 seconds, until you reach 300g
Enjoy your coffee
about COLOMBIA COFFEE
Before decaffeination, the green coffee is rehydrated to prepare for the target moisture level that is ideal for caffeine removal. This step also removes dirt, dust, and silverskin.
Caffeine is drawn away and filtered out. Pure water plus water-soluble solids found in green coffee except for caffeine (GCE) is continuously circulated around the green coffee for a period of 8-10 hours, until there is no more than 0.1% of caffeine remaining in the green coffee. Caffeine is removed from the GCE through a proprietary carbon filter system, and the carbon is sent to a regeneration furnace to burn away the caffeine, so that it can bereused.
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