Faver Emir Ninco

Country | Colombia
Region | Hulia
Altitude | 1800m
Variety | Pink Bourbon
Process | Washed

Signature -Grade
Roast Level - 2

Sweet Peach / Vanilla / Black Tea / Caramel at Low Temperature
NT$350~NT$670

Applicable Promotions

Add to Wishlist
Background Story

 Ninco Family 

Faver, a member of the Ninco family, grew up on a typical Colombian coffee farm. Influenced by his family and surroundings, he aspired from a young age to become a coffee producer. For many Colombian families, growing coffee is a way of life, but Faver held a belief: investing in better infrastructure to enhance the quality of coffee cherries could make him a better farmer. He knew that higher-quality coffee would not only elevate his craft but also provide a better life for his family.

Together with his wife, Andrea, Faver works tirelessly every day, meticulously caring for every detail of coffee cultivation, ripening, and drying. They ensure that the ripest coffee cherries undergo fermentation under ideal humidity levels, achieving the perfect balance.

Faver shares:

“The cup of coffee you’re drinking is the result of my family’s dedicated hard work. I hope that for many years to come, you will continue to enjoy coffee of this quality.”

Brewing Advice (a)

 Two-Temperature Brewing Method 

 

Grind Size:

Medium grind, 800–900 μm

 

Grinder Settings & RPM:

• EK43: 7:30 o’clock direction

• Option-O: Setting 7.5, speed 5

• Fellow Ode: Setting 3.2

• Xiao Feima (DF64): Setting 3.5

• Comandante C40: 25 clicks

 

Water Specifications:

• TDS: 40–60 ppm

• Two water temperatures: 92°C & 65°C

 

Brewing Ratios:

• Coffee-to-water ratio (grounds-to-total water): 1:15

• Coffee-to-liquid ratio (grounds-to-brewed coffee weight): 1:12

 

 Brewing Example 

• Coffee Grounds: 15 g

• Total Water: 225 g

• Brewed Coffee Weight: 180 g

• Pour Sequence (3:4:5:3):

 

1. First Pour (00:00): Add 45 g of water at 65°C.

2. Second Pour (00:20): Add water to 105 g total at 92°C.

3. Third Pour (00:40): Add water to 180 g total at 92°C.

4. Fourth Pour (01:00): Add water to 225 g total at 65°C.

 

Extraction Process

• Stop extraction when the brewed coffee weight reaches 180 g.

• Adjust concentration by using a bypass method if needed.

 

Adjustments for Astringency:

1. Shorten the coffee-to-liquid ratio (reduce the brewed coffee weight).

2. Stop extraction earlier to avoid over-extraction.

3. Use the bypass method to adjust the final concentration.

Brewing Advice (b)

 Single-Temperature Brewing Method 

 

Grind Size:

Medium grind, 800–900 μm

 

Grinder Settings & RPM:

• EK43: 7:30 o’clock direction

• Option-O: Setting 7.5, speed 5

• Fellow Ode: Setting 3.2

• Xiao Feima (DF64): Setting 3.5

• Comandante C40: 25 clicks

 

Water Specifications:

• TDS: 40–60 ppm

• Water Temperature: 90°C

 

Brewing Ratios:

• Coffee-to-water ratio (grounds-to-total water): 1:14

• Coffee-to-liquid ratio (grounds-to-brewed coffee weight): 1:11

 

 Brewing Example 

• Coffee Grounds: 15 g

• Total Water: 210 g

• Brewed Coffee Weight: 165 g

 

Pouring Steps:

1. First Pour (00:00): Add 70 g of water at 90°C.

2. Second Pour (00:20): Continue pouring until reaching 140 g total at 90°C.

3. Third Pour (00:50): Continue pouring until reaching 210 g total at 90°C.

 

Extraction Process

• Stop the extraction when the brewed coffee weight reaches 165 g.

• Add 10 g of hot water (bypass) to adjust the final concentration if needed.

 

Adjustments for Astringency:

1. Shorten the coffee-to-liquid ratio (reduce the brewed coffee weight).

2. Stop extraction earlier to avoid over-extraction.

3. Use the bypass method to adjust the final concentration.

Added to Cart
Shopping Cart Updated
Network error, please try again!