Is Panamanian Duncan Manor Coffee good? the method of making Panamanian Coffee

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Hand-washed Duncan. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00

Baking degree: medium baking

The "DUNCAN" manor produces unique 'top picking' (Premium Picking) and 'collection picking' (Reserva Picking), which pushes coffee to a great leap forward in high quality and flavor, while coffee production is greatly reduced. The key point of KOTOWA's implementation of the 'top picking method' is that coffee cherries can only be harvested after showing wine red (Overipe Dark Color), and can be made "immediately" and "quickly" after picking! The cost of obtaining this flavor is extremely high. Another kind of "treasure picking method", also known as red transparent picking method (Quickly Processed).

The 'treasure picking method' does not only take color as the picking basis, but must judge the sweetness and the quality of the pulp. In addition to 100% red before picking, but also must be 100% sweet fruit to pick, taste as sweet as velvet to pick!

Producing area: Bokui specialty area

Altitude: 1250-1700 Meters

Located in the Balu volcano producing area, with a unique micro-climate and volcanic topography, Rain Water has a rich growing period and a distinct dry and wet season; coupled with the flow of lava in the volcanic zone, the fertile volcanic black soil and good drainage have unique growth conditions, and the smell of coffee produced is particularly fascinating. The elevation here is more than 1700 meters, the wind is very strong, and there are many huge coniferous forests in the park, all of which are more than 200 years old.

Kotowa also attaches great importance to the environment, completely does not use any chemical fertilizers, using cherry peel pulp and other parts to make high-nutrition compost to conserve coffee trees and give back to the land, not only in 2006 the Panamanian environmental protection agency nominated Kotowa Coffee as the winner of the Panamanian National Environmental Protection Award, but also created the uniqueness of Duncan Manor coffee flavor, making the coffee beans produced excellent quality, repeatedly won the best rankings in BOP.

Flavor: fruit wine, fermented fruit, honey citrus, sweet malt, sweet peach, distinct layers, delicate texture, candied fruit

Factory name: Qianjie Coffee Factory address: Guangzhou Yuexiu District Baoan Qianjie No. 10 Qianjie Cafe shelf life: 90 net content: 227g packing: raw and ripe degree of bulk coffee beans: sugar-free origin: Panama

Panama Dunken

Country: Panama

Grade: SHG

Treatment method: solarization treatment

Variety: Kaddura

Manor: Duncan Manor

Flavor: fruit wine, fermented fruit, honey citrus

Kaddura, a single gene variant of Bourbon bourbon, was found in Brazil in 1937. It has better production capacity and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, like bourbon, it has the periodic problem of production capacity fluctuation every two years. But its adaptability is strong, do not need shade trees, direct exposure to the sun can also be full of vitality, called exposure coffee (Sun Coffee), can adapt to high-density planting, but must apply more fertilizer, increase the cost, so the acceptance of coffee farmers is not high in the initial stage.

But soybean prices soared in the 1970s, and farmers switched to Kaddura to increase production, which was vigorously promoted by the Brazilian and Colombian authorities and yielded fruitful results. The acceptance of Kaddura by farmers means a great change in planting technology. Brazil and Colombia switched to high-yield, high-density sun-exposed planting. by 1999 ○, 14 million bags of coffee beans could be harvested on 1 million hectares, increasing production capacity by 60%. No wonder Kaddura, with high production capacity and high quality, has become a variety relied on by various producing countries.

Kaddura is suitable for planting in the high altitude area from 700m to 1700 m. The adaptability to altitude is very strong. The higher the altitude, the better the flavor, and the production capacity is relatively reduced. This is the fate of fine beans. In academic circles, some people call Kaddura the bourbon of dense and exposed version, which can be said to hit the nail on the head. There is also a variety of yellow Kaddura (Caturra Amarello) in Central and South America, but the wind rating is not as good as Huang bourbon.

When Kaddura is slightly roasted, the sour aroma is obvious and the whole is bright. If handled properly, the sweetness can be very good, but the mellowness of coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little less.

Kaddura usually has red berries, but there are very few areas with yellow Kaddura, such as Hawaii, where there are very few yellow Kaddura.