Description of the flavor, taste and aroma characteristics of diamond mountain coffee beans in Panamanian jade manor

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The best-known Panamanian coffee is the rose summer variety from the jadeite manor. The rich floral aroma and juice-like taste of the rose summer coffee are loved by the public. According to Qianjie, Kaddura and Kaduai are also planted in the garden of the Jade Manor.

Emerald Manor strictly classifies Rosa Coffee, and divides Kaddura and Kaduai into two varieties, which are divided into Diamond Hill and Pamela brands. The front street will give you a brief introduction to these two Panamanian coffee beans. First of all, there are Diamond Hill coffee beans. Planted in Haramiyo and Kannas Vidis, at an altitude of 1400-1800 meters, high altitude is very conducive to the accumulation of coffee substances, such as jadeite manor red and green rose summer coffee beans are planted at an altitude of 1600-1800 meters, while blue-labeled coffee is planted at a lower altitude, between 1400-1500 meters, so the prices of red and green are also reflected here. Panamanian Diamond Hill coffee beans have also been on the front street. It is believed that even though this Panamanian coffee bean is grown in the same manor as Rosa Coffee, its flavor is still very different. For example, the flavor of this Diamond Hill Panamanian coffee bean is not as strong as the floral and fruity aroma of Rosa Coffee, but more chocolate flavor, and the spice flavor is very obvious and sweet.

Pamela, a brand of Panamanian coffee near Baru Volcano Park, is grown in veiled plots. Palamy is the highest-yielding coffee bean in the veiled land, and belongs to the jade estate's commercial beans, accounting for about 70% of the entire family coffee production. The altitude and the front street just mentioned Diamond Hill coffee is relatively low, in the range of 1100-1200 meters above sea level, the variety planted is Kaduai, although the coffee grown here does not belong to the boutique Panamanian coffee beans, but also has a typical Panamanian Poquet flavor, low acidity, with a strong nutty flavor. According to Qianjie, the windbreak trees in the park protected the Kaddura and Kaduai varieties in the park before the rose summer varieties of the emerald estate were found. Kaddura is a bourbon variety. It was found in Brazil in 1937 that its production capacity and disease resistance are better than bourbon, and the tree is shorter, easy to harvest, adaptable and does not need shade trees. it is suitable for planting in the high elevation area from 700m to 1700 m, and the altitude adaptability is very strong, but the higher the altitude, the better the flavor, and the production capacity is relatively reduced. Catuai is an artificial cross between yellow Kaddura (Caturra) and New World (Mundo Novo) in 1949, originally known as "Hmur2077". Kaduai has a good ability to resist disasters, especially wind and rain. Because the plant is small, it can be planted at twice the density, and the plant is small, so it is relatively easy to treat diseases and insect pests. Kaduai is strong and low in height, but is vulnerable to leaf rust. Diamond Hill brand Kaddura, Kaduipin planted in a better environment, in the cultivation of these two varieties when the use of pesticides is strictly restricted, Jade Manor also pays great attention to the protection of the ecological environment, so the planting of diamond series of coffee trees when the ecological impact is very low, so Diamond Hill series of Panamanian coffee beans have Rainforest Alliance certification. It can also be seen from here that the Diamond Hill series of Panamanian coffee beans from the Emerald Manor are also of very high quality. This is where the Panamanian coffee beans of the Diamond Hill series from the front street come from. When you get this Panamanian raw bean in the front street, you will find that the color of the raw bean is yellow and there will be more silver skin on the surface of the raw bean. The end of Kaddura raw bean is curved, round and slender, while Kaduai has a flat body and a slender tail. The front street also tested the cup of this Panamanian coffee bean. First, 11.3 grams of coffee beans were ground into powder and then smelled dry. The dry aroma of this sun-dried diamond coffee bean is a bit citrus and berry. After pouring into 94 degrees hot water, the wet aroma is citrus. The overall flavor in addition to citrus, honey, cocoa, but also with fermented wine aroma.

Compared with the washing treatment, the taste of this Panamanian coffee bean is more mellow, and the rich fermentation flavor may have a lot to do with its treatment. Because this Diamond Hill coffee from Qianjie adopts the method of sun treatment, the harvested coffee fruit is first sent directly to the courtyard to dry, the water of the coffee fruit is slowly dried in the sun, and the sugar and other substances inside the coffee beans are slowly fermented, so the fermentation process in the coffee beans enriches the flavor of the coffee. When dry to a certain extent, rotate the coffee fruit in a Guardiola dryer (Guardiola drier) for 72 hours to complete the drying process and prevent excessive fermentation. The final step of the processed coffee fruit is to remove the peel and pulp.

Just like the green label rose summer coffee beans of an emerald estate in front of the street, the coffee beans in the front street are also sun-treated. In order to highlight the rich floral aroma and bright and changeable acid characteristics of rose coffee, shallow roasting is used in the front street. Because the solubility of shallow roasted coffee beans is lower than that of deep roasted coffee beans, in order to ensure that the rose summer flavor can be fully extracted, a higher water temperature is used for cooking, and a finer grinding degree is also selected. Therefore, Qianjie suggests that you can use the brewing parameters of Hario V60 filter cup, 90 ℃ water temperature, 15 g powder quantity, 1:15 powder-to-water ratio and grindness BG#4Q (80% pass rate of Chinese standard No. 20 sieve) to brew these three kinds of rose coffee. Qianjie uses the common three-stage boiling method, the first stage is steamed with 30 grams of water for 30 seconds, and then the second stage is filled with a small flow around to 125 grams for stages, and when the water level is about to expose the powder bed, the third stage continues to inject water to 225 grams to stop water injection, and the filter cup is removed when the water level drop is about to expose the powder bed.

Sometimes it will be boiled with the classic flavor of rose summer, floral, fruity, and sour citrus taste. This is because both the green and red marks are produced in the highest quality producing areas of Haramillo and Cannes Viti in Panama's Emerald Manor. Therefore, although the green mark is not as high as the red mark, the flavor similarity between the two is very high due to the use of mixed different plot patterns. Therefore, even the flavor of coffee beans from the same manor is very different, so Qianjie suggests that when you choose your favorite coffee bean flavor, you can start from many aspects, such as treatment, producing area, altitude and so on.

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