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Cundinamarca Vianí #047
500,000 VNĐ
- Origin Colombia
- Region Central Magdalena
- Farm Cundinamarca Vianí
- Variety Castillo, Colombia
- Crop Year 12/2021
- Altitude 1400 - 2000 masl
- Process Washed
- Decaf Swiss Water Processed
- Net Weight 250gram
Apricot, Apples, Caramel
FLAVOR PROFILE
Apricot, Apples, Caramel
QUALITY SCORE
Coffee beans are judged on a 85-point scoring system
STOCK
Out of stock
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Cundinamarca Vianí #047
Vianí is a municipality located in Cundinamarca department in a region called Central Magdalena Province given that Magdalena river (which is the principal river of Colombia) runs through this area.
Vianí enjoys a favorable location because it has all the thermal floors: warm, temperate and cold, which offers great possibilities in terms of agricultural production diversification and of land use in general.
CUNNDINAMARCA
Lot #: 047
| Paid for Producer | 8,641 COP/lb |
| FOB Price | 6,61 USD/kg |
| DDP Price | 525.000 VND/kg |
ROASTING PROFILE
| Roast Profile | Extremely Light |
| Roast Duration | 10m38s |
| Drying Phase | 5m40s |
| Maillard Phase | 3m39s |
| Development Phase | 1m19s |
| Development Ratio | 12.38% |
| Charge Temperature | 186 Celsius |
| Turning Point | 65 Celsius |
| Dry-end Temperature | 140 Celsius |
| First Crack Temperature | 182 Celsius |
| End Bean Temperature | 190.5 Celsius |
| End Air Temperature | 197 Celsius |
RECOMMENDATIONS FOR STORAGE AND USE
– Coffee wants to rest in a cool place away from sunlight and sealed bags;
– Our coffee reaches its peak flavor four weeks after the roasting date;
– Our coffee maintains its aroma spectrum within six months of opening the bag, and the quality gradually decreases;
– Our coffee is packed with flavor-locking technology, so it can be preserved for two years from the date of production when unopened. We also recommend not using it when first opening the bag. Please open and close the bag for another three days to fully release the flavor-locking encapsulation technology;
– Our coffee will clearly show the flavor description after 03 days from when you open and close the bag for the first time.
THE OPTIMUM WATER QUALITY FOR BREWING COFFEE
| Calcium Hardness | 10 ppm CaCO3 |
| Magnesium Hardness | 58 ppm CaCO3 |
| Total Alkalinity | 10 ppm CaCO3 |
| Sodium | 10 ppm CaCO3 |
How to create the optimum water for brewing coffee? – Try 43 Factory’s Water products
| COFFEE GUIDES | SHOT | FILTER | MILK BASE |