Introduction of Rose Summer Coffee beans in Blue Mountain Manor

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

The bean we are talking about today is from the Blue Mountain Manor of Trujillo (Trujillo) in the Valley of Cauca, Colombia, which belongs to a sub-estate of the Hope Manor. Coincidentally, the cultivation of Rose Summer in Colombia has something to do with the Emerald Manor of Panama. As early as in 2007, Hope Manor first bought Kaleda Manor next to the Jade Manor to learn how to grow rose summer. After mastering the technology, the rose species were transplanted back to an altitude of 1700 to 1950 meters above sea level, with a large temperature difference between day and night. Blue mountain manor with rich microclimate. In other words, the rose beans of the Blue Mountain Manor today are the "descendants" of the early transplantation from the Kaleda Manor next to the Emerald Manor.

Compared with Panamanian water-washed rose summer coffee, the batch of rose produced by the Blue Mountain processing plant is first peeled without water, then soaked in water and fermented for 19-24 hours, then washed with water, and finally the desiccant is dried regularly to remove moisture.

Next, let's learn about the beans I got this time. I bought the beans in the online store of "Minority Coffee" this time, and somehow, this year, I began to find that the minority did carry out the rhythm of the "minority" to the end. there are always all kinds of unpopular beans or beans from classic manors. Not only that, the coffee bean packaging VI design is also more and more tonal, people still remember the existence of the logo.

Open the package, still put the bean packaging upside down, the bottom directly in front of you, you can directly see the bean introduction, this bean is still shallow baking style, belongs to the fresh season of harvested beans, and is just baked on April 28, 2017, in fact, from my test between this bean, only two or three days away, and not to the best taste period, but on the matter of "raising beans" I think there are different opinions.

Each bag of beans will give you a specially designed flavor card. The bean information is almost as detailed as an ID card. I think the information content is more accurate and standard among the flavor cards I see on the market at present.

The next step is to unpack the inside package. in fact, I personally think that if you don't drink coffee frequently, it may be better to keep the beans in a sealed jar alone. this kind of simple paper packaging actually has a certain degree of damage to the fresh-keeping degree of beans, but it is generally a small quantity of 100 grams, so it is better to finish a pack of beans in a week to a week and a half as far as possible.

The appearance of beans as a whole is OK, and some of them are uneven and of different sizes, which may also be related to the dehydration after baking. This time my choice of utensils is the most common V60, weighing 17 grams of coffee beans, according to the minority's perennial recommended ratio, that is, 1:18 powder ratio, to make a cup of light coffee.

The dried fragrance after grinding is almost instantly gushed from the bean grinder, with a very strong comprehensive fruit flavor, and the wonderful thing is that the dry fragrance is always accompanied by a hint of sweetness and a very distinct sweet and sour flavor.

In the stewing process, the smell of wet incense is not as good as dry incense, but the sour smell begins to rise obviously, close to the filter cup, you can clearly feel the pleasant smell of sour and sour, or it may be too close to the baking date, so the stewed bloom is very active. I simply stew for a little longer and try to let the gas out as much as possible.

Finally, after cooking, when you drink it hot, you can feel a very rich fruit acid, which is very comfortable and pleasant. I just introduced that this bean looks like a washed bean, but in fact, it is true in terms of the steps of its treatment. this bean was peeled off without water at the very beginning. In this way, the beans will still take part of the pectin in the process of peeling, which will effectively help improve the sweetness of the beans in the process of fermentation, so I have confirmed this when drinking.

In fact, I personally think this bean tastes better if it is cooled. I started cooking with 92 ℃ of hot water, but I think 85-88 ℃ may be enough. Too high water temperature, so that the flavor is not very obvious, after cooling a little bit, the flavor is gradually prominent, and you will never feel that the acid becomes stronger, on the contrary, the softer fragrance of flowers came out, I actually drank the fragrance of jasmine, very brief moment, but engraved on the memory, it is amazing.

The overall taste is still occupied by a strong comprehensive fruit flavor, sweetness is accompanied by acidity, not to mention sweet taste in sour. I personally think the rhyme is a little short, so the mouth is very wonderful in the first half. On the whole, I still think the flavor of this bean is good, at least bring me some small surprises.