Australia Skybury Manor Viper infested country grows the best coffee

Australia's Skybury Manor, judging from its performance over the past 15 years, is indeed recognized as the premier well-known estate in the Australian coffee industry! But the name looks scary at first glance. I don't know if it has anything to do with the celestial burial rituals of Xizang or Africa, but her sacks are more interesting and attractive. They are Australia's prolific kangaroos and poisonous snakes!

After watching Bill Bryson's "Australia is charred", you will know that Australia is the only place where the species of poisonous snakes is higher than that of non-poisonous snakes. The inland Taipan snake is the most poisonous land snake in the world. I like Bill Bryson's works very much, but seeing the poisonous snake pattern on the Skybury sack actually produces a very special sense of intimacy!

The following picture shows the totem of kangaroo and viper:

The owners of the estate are Marion and Ian MacLaughlin, who arrived in Perth, Australia from Zimbabwe nearly 20 years ago, and then set up their own hotel business east of North Queensland. In 1987, by chance, they learned that there was a coffee farm for sale in Mareeba. Mareeba is a very important coffee producing area in Australia, especially the enlightening area of mechanized coffee picking in Australia. This manor for sale is today's. She was started growing coffee by the Jaques brothers in 1974, while Marion and Ian MacLaughlin have worked hard to manage it since they bought it in 1987. Now it is one of Australia's most famous coffee farms at home and abroad.

After taking over with Ian MacLaughlin, they did not have any coffee background at that time. In addition, there was a lot of work to be done when buying the manor. In fact, there were many things that needed to be improved. Therefore, their information on growing coffee actually came from information from their early African friends and information from Papua New Guinea. After many attempts and corrections, coupled with the Collaborative Research (Queensland Department of Primary Industries) of QDPI from Queensland, they succeeded in growing Bourbon, Typica (Kairi) and Catuai at an altitude of 400m to 550m above sea level.

QDPI's research shows that Skybury can control the flowering period of coffee trees through a mechanized irrigation system, so the fruiting period can also be controlled. "using this technique, 80 hectares of coffee plantations have different irrigation cycles, resulting in different flowering and fruiting periods, so each flowering period can be concentrated, unlike the sporadic harvest period of up to three months in other coffee-producing countries. There are three key points in Skybury's inspiration for the Australian coffee industry:

First, the harvest mode has been changed and the law of controllable management has been implemented.

Second: thorough mechanization and automation: they work with local engineers, from modifying imported machines to developing machines and equipment for different purposes that can be supplied at home and abroad. This includes irrigation system, harvesting machinery, cherry fruit processing equipment and post-processing equipment.

Third: for quality control is very strict and continuous research and development, and set up a place called [Australian Coffee Center] to communicate with the outside world on the technology and development of the coffee industry.

Because of the heavy investment in related mechanical facilities, Skybury Manor is a single manor in Australia that has implemented [fully mechanized] and [automated] operations for a long time, and its cost has been greatly reduced, and its high-grade raw beans can compete with foreign high-grade island beans! Seriously, the quality of Australian raw beans harvested by full machinery is definitely not as beautiful as Hawaii Kona and Puerto Rico Yuko, but it can compete with one of them in terms of the ratio of quality to price.

In June every year, when the coffee fruit is ripe in batches, Skybury Manor begins to use machinery to harvest and unpeel the meat. In the post-drying stage, the drying equipment of Skybury is controlled by constant temperature and humidity. When the raw beans reach the set humidity, the next stage of shelling and grading packaging will be carried out, and the export will be completed before December, because in Mareeba, Australia, December will enter the climate of high humidity. Marion, the owner of the park, hopes to finish shipping by then.

In their country, they can only buy it in some self-baking shops or baking factories, because her raw beans are much more expensive than imported beans, so up to 50% of her raw beans are exported to Europe, Japan and North America. This batch of beans arrived in Osher by air in December.

This batch of Skyburry was harvested in early July 2005. there are two grades: Fancy (flat beans) and Peaberry (small round beans):

The following is the information and cup test report of Peaberry beans:

[basic Information]

Country of origin: Australia: Cairns Highlands area of Mareeba (located in North Queensland)

Manor: Skybury estate Grade: Peaberry Harvest time: July 2005

Treatment: mechanical harvesting and drying

Appearance / disadvantage: light green

Dry aroma: nutty, sweet spices, rich oil,

Wet fragrance: sweet caramel, citrus, cream, wheat, sweet nuts, taffy

Sipping: the grease is slippery and thick, the sweetness is obvious, the black grape is sweet, the fresh litchi is sour and sweet, the nose is nutty, and the aftertaste is sweet and lasting.