Two or three things about Coffee-- on the necessity of stable sample Bean Dryer

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The 2017 GEISHA of the Emerald Manor in Panama has just ended.

This time point in summer is the season for shipping after harvesting and processing in each coffee producing area. The continuous sharing of raw beans is the most exciting activity unique to coffee people this season, and the bidding of all kinds of exquisite coffee beans has attracted attention, and the bidding of COE has also been paid more and more attention. With the popularity of various coffee competitions, the promotion of fine coffee has reached a peak in recent years.

Of course, the most important driver of the popularity of refined coffee is [self-baked coffee]-this is a minority emerging industry with both non-mainstream taste and fashion, compared with a large number of brand chains and contract wholesalers with consistent tastes. High-priced refined coffee can only be borrowed occasionally under the consideration of cost.

Self-baking coffee and refined coffee are one and two sides. It can be said that without refined coffee, there is no self-baking coffee, and without self-baking coffee, there is no refined coffee. Of course, this has absolutely to do with the rise of the Internet, and the flow of information has become easier. A small amount of products of good quality will have a way out. It can be said that the Internet has changed sales. It has also changed consumption. This can be seen from the list of buyers over the years, mostly small and medium-sized and micro independent merchants, but also a considerable number of individual players. This shows that future sales tend to be direct sales. As long as the cash flow logistics establishes enough channels, everyone can be both a seller and a buyer.

Will direct trade lower the price? As a matter of fact, it will not, which is different from the traditional direct sales in the past, which reduces the layers of profits and reduces the price. I think this wave of direct sales is to find people who are willing to pay a high price. Are you trying to sell it cheaply? Of course not! In the past, the sales mechanism was to compete for prices on the one hand and keep costs down on the other after a large number of sales were controlled by layers of resale channels. So that the true value is underestimated in order to match the cost.

In an era when everyone is self-media, how to market yourself has become a subject of knowledge.

What is the marketing of self-baked coffee? It is clearly self-baked coffee.

After the sensational words, touching stories and beautiful pictures, the coffee baked by myself will eventually be drunk into my stomach.

I hope it tastes good. The smell you like. The taste that everyone can accept.

For a long time, I have been constantly educated and told.

This ignores a very important part: if coffee with flavor and origin labels is constantly emphasized as a feature of fine coffee, how to identify the value of origin in self-baked coffee?

How to identify the value of origin in self-baked coffee?

Panama La Esmeralda Geisha, a horticultural prostitute in the Emerald Village of Panama, is the best representative of exquisite coffee at present. There are a total of 13 batches and 50 bids this year (2017). It is estimated that the bid price will be more than $50 per pound (the bidding ended before the article was completed). Those who want to participate in the bid must buy a sample of raw beans. The purpose of someone buying raw bean samples is the only chance to get the highest standard gold coffee. At this point. Raw bean samples are worth the investment. After all, a pound of coffee worth US $100 is not available. For gourmets who pursue delicious food in the world, the annual COE, the auction of exquisite coffee from various bidding clubs has become an excellent place for adventure.

In the promotion and popularity of exquisite coffee, there is a part that can not be ignored. ID card for exquisite coffee. [cup test report].

ES-NAT-1-1 MARIO NATURAL

Farm: Jaramillo Farm: Jaramillo

Lot: Mario lot: Mario

Region: Jaramillo area: Jaramillo

City: Boquete City: Boquete

Altitude: 1675 masl altitude: 1675 mas

Estimated Annual Rainfall: 4000 MM projected annual rainfall: 4000 MM

Average Temperature: average temperature:

Daily: 19 °C-23 °C during the day: 19 °C-23 °C

Nightly: 11 °C-15 °C Night: 11 °C-15 °C

Shade trees: 40% shade: 40%

Varietal: Geisha breed: geisha

Mill: Hacienda La Esmeralda processing Plant: La Esmeralda Manor

All water used for milling this lot was recycled. All water used for treatment is recycled

Certification: Rainforest Alliance Certification: rainforest Alliance

Harvest date: March 14th, 2017 Harvest date: March 14, 2017

Process: Natural process: nature

Drying Days: Dried on the patio for 3 days and in Guardiola for 5 days.

Drying days: patio dry for 3 days, Guardiola for 5 days

(the above is the literal translation of google)

In the same manor, the same variety, the same method of treatment, how to distinguish the differences between different elevations and different hills?

It must first distinguish the flavor of the variety (the consistency of the same variety), the flavor of the treatment method (the consistency of the same treatment), and the flavor of the land (the consistency of the same plot). After the three major consistency is significant, we can enter into the identification of flavor differences.

The bidding for a single estate such as the Emerald Manor is a typical example. If the personality of the bean baking machine is too strong and the stability is not enough, it is very easy to blur, change and mask the flavor of the beans. Things like [astringency] are often caused by the characteristics of most bean dryers. Some people still blame the astringency on the cultivation and handling of raw beans. If only the flavor of varieties such as geisha is easy to identify, and the limitations of cup testing often ignore the true flavor of beans.

The interpretation of flavor, Cheng also sample bean dryer, failure also sample bean dryer. As I can see, the overall performance of the flavor of the producing area is not as comprehensive as one, mostly the taste of machine and baking errors, coupled with the limitations of the narrow cup test, often the blind touch the elephant, follow others, compare with foreign cup test reports, self-compensation.