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Stow Coffee Roasters / COLOMBIA – LOS NOGALES PRIMITIVO 250G

COLOMBIA – LOS NOGALES PRIMITIVO 250G

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Profil okusa

modri pinot, papaja, kakavov bonbon

Izjemno kompleksna skodelica kave, ki jo obdajajo arome modrega pinota, papaje. Kava ima polno telo in izrazite vinske kisline ter neverjetno sladkobo. Pookus nas spominja na kakav.

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Opis

ABOUT COFFEE

HISTORY OF THE LOS NOGALES FARM: THE LEGACY OF RICAURTE HERNANDEZ

From the fertile land that welcomed the coffee seed, between the majestic and green mountains of the largest corregimiento in Colombia, Brussels, is the “Los Nogales” farm, located in the village of El Diamante. The hospitality of the peasant, the fresh air, the rough mountain embraced by the thick clouds comprise a territory that keeps the history of the Hernández family among its coffee plantations. Five generations of a family that in its roots planted love for the land, coffee and transmitted it to this day. Approximately 80 years ago, when the district of Brussels was just being formed, Ricardo Hernández and Concepción Castillo arrived from Nariño, to some fertile wastelands, grateful to those who would be their protectors and would mark a precedent in the history of coffee. Upon finding this paradise they decided to form their family and from the fruit of love 8 children were born, who dedicated their lives to the countryside. Among those eight brothers, one stood out leading the family to be remembered forever in the world of coffee.

For the year 2005, Colombia revolutionised the world of coffee with the realisation of the first “Cup of Excellence” contest where more than 280 lots participated, among them, the Los Nogales farm -led by Ricaurte Hernández-, winning the first place, because its coffee was catalogued by a group of international juries as the best among all the coffee groups presented in the competition.

Ricaurte always wanted to promote the field from other perspectives, giving added value to specialty coffee, promoting new ways of treating the soil, seeking new ways to market and do business, a passion that he passed on to his children who would inherit this great responsibility.

THE HERNANDEZ SISTER REVOLUTIONISE THE ROLE OF WOMEN IN THE COUNTRYSIDE

This is the case of Angie Hernández, an industrial engineer, in charge of the laboratory of the family business. Her role as a scientist has led her to experiment and improve fermentation systems at only 24 years of age. She is an important pillar of this company. Angie Hernández, the youngest of the family, is 24 years old and is an industrial engineer. At her young age, she is in charge of studying the world of microbiology, searching for fermentation techniques that will give the result of a cup of excellence. Her office is a laboratory in the mountains of the Brussels township and her experimentation space is the coffee plantations that her father cultivated for her.

PLANTING, NUTRITION AND HARVESTING

The Hernández family protects the plant as one more member of their house, giving it the care and attention to ensure that, through science, work and love, they obtain the result that has given them success today.

Its process begins with the selection of an excellent seed to give it a balanced and natural diet, based on organic matter and microbiology that will allow the coffee to obtain the desired sensory characteristics.

What Hernandez wants is to transform the organic matter that we have on the farm, making organic fertilisers to achieve good fertilisation of each coffee plant and in the end, it will give a quality grain.

“The Los Nogales farm, under the leadership of some enterprising brothers, gives a new perspective to the world of the countryside, adding innovation, science and technology, worrying about preserving the environment and carrying out responsible techniques on the soil. Also strengthening what the family means in the countryside, strengthening a social fabric in his community and always bearing the name of his father as a tribute to the legacy he left to the world of coffee”.

PROCESS

+ DETAILS

  • GOOD PICKING OF RIPE FRUITS: IN THIS STEP, IT IS ENSURED THAT ONLY THE RIPE FRUITS ARE PICKED. THIS IS CRUCIAL TO OBTAIN HIGH QUALITY COFFEE BEANS, SINCE THE RIPE FRUITS HAVE THE OPTIMAL FLAVOUR AND AROMA.
  • CLEANING AND DISINFECTION WITH TREATED WATER: THE HARVESTED COFFEE BEANS UNDERGO THOROUGH CLEANING AND DISINFECTION USING TREATED WATER. THIS HELPS ELIMINATE IMPURITIES AND UNWANTED MICROORGANISMS.
  • SELECTION BY DENSITY WITH WATER: THE COFFEE BEANS ARE IMMERSED IN WATER AND A SELECTION BY DENSITY IS CARRIED OUT. GRAINS WITH HIGHER DENSITY TEND TO SINK, WHOLE GRAINS WITH LOWER DENSITY FLOAT. THIS HELPS SEPARATE QUALITY BEANS FROM DEFECTIVE ONES.
  • HEAT SHOCK: SELECTED BEANS ARE SUBJECTED TO THERMAL SHOCK WITH 80 DEGREE CELSIUS WATER FOR 20 SECONDS, FOLLOWED BY RAPID COOLING WITH COLD WATER FOR 3 TO 5 MINUTES. THIS PROCESS BREAKS DOWN THE SUGARS AND PASTEURISED THE BEANS, WHICH CONTRIBUTES TO THE FINAL FLAVOUR OF THE COFFEE.
  • PULPING AND ADDING SUGARS: THE COFFEE BEANS ARE PULPED, AND SUGARS OBTAINED BY PRESSING THE SHELLS OF THE SAME BEANS ARE ADDED. THIS CAN IMPROVE THE FLAVOUR PROFILE AND GIVE THE COFFEE CERTAIN SWEET NOTES.
  • FERMENTATION: COFFEE BEANS UNDERGO A FERMENTATION PROCESS THAT LASTS 120 HOURS. DURING THIS TIME, THE SUGARS BREAK DOWN, WHICH INFLUENCES THE FLAVOUR AND ACIDITY OF THE COFFEE. THE ADDITION OF PREFERMENTS, SIMILAR TO SOURDOUGH IN BREAD, IS ALSO MENTIONED, WHICH CAN PROVIDE UNIQUE CHARACTERISTICS TO THE COFFEE.
  • SUN DRYING: FINALLY, THE FERMENTED COFFEE BEANS ARE DRIED IN THE SUN FOR 15 DAYS. THIS STEP IS ESSENTIAL TO REDUCE THE MOISTURE OF THE BEANS TO A LEVEL SUITABLE FOR LONG-TERM STORAGE AND TO FURTHER DEVELOP THE FLAVOUR OF THE COFFEE.

Dodatne informacije

Sorta

CATURRA

Proces

THERMAL FERMENTATION

Nadmorska višina

2000 metrov

Farma

Los Nogales, Angie Hernandez

Regija

PITALITO – HUILA, KOLUMBIJA

receptura

Naše priporočilo za pripravo filter kave je razmerje 1:15 za Hario V60-02/Origami:

Kava: 15 g
Voda: 225 g pri 92°C
TDS vode: 10-50 mg/l
Blooming: 30 sekund
Čas: 2 minuti

Postopek priprave:
1. Izperite papirni filter (da se izognete okusu papirja) in zavrzite vodo, uporabljeno za izpiranje.
2. V filter stresite 15g mlete kave in dobro poravnajte kavno posteljico.
3. Kavo prelijete z 75 gramov vode pri temperaturi 92°C v času 20 sekund in počakate do 30 sekund, da se kava namoči.
4. Pri skupnem času 30 sekund nadaljujete z drugim prelivanjem. 75 gramov vode prelijete v času 20 sekund in počakate.
5. Pri skupnem času 1 minute nadaljujete s tretjim prelivanjem. 75 gramov vode prelijete v času 20 sekund in počakate.
6. Skupni čas ekstrakcije naj ne bo daljši od 2 minut.

Nasvet:
– kavo vedno prelivajte v smeri koncentričnega krogu od sredine navzven proti robu
– vedno pazite, da na robu filtra ne ostaja nobena mleta kava
– ciljajte na TDS 1,40
– kava naj bo mleta v velikosti kuhinjske soli oz. natančneje 600-800μm
– izogibajte se ustvarjanju votlin v kavni posteljici med pripravo, tudi ko voda izteče mora biti kavna posteljica
poravnana saj je to znak dobre ekstrakcije.
– vedno prilagajajte samo velikost mletja in temperaturo vode.
– če je skupen čas predolg je kava preveč fina
– če je skupen čas ekstrakcije prekratek je kava preveč groba