Measurement data record of Solar Rose Summer hand-made Parameter Cup in Duncan Duncan Manor, Panama
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Sun-dried beans at Duncan Duncan Manor in Panama
Panamanian coffee was underestimated or even ignored for a long time, until the annual international cup test competition "the Best Coffee in Panama" Best of Panama and the Panamanian Emerald Manor (Hacienda La Esmeralda), held in recent years, completely changed, which attracted global attention, in addition to the attraction of coffee itself, of course, there is also an amazing price. Geisha geisha from some small farms attract the attention of coffee fans all over the world with their unique floral fragrance. Panamanian coffee has a strong floral aroma and clean fruit aroma. The cup test quality is far higher than that of other coffee. The flavor is amazing and the quality is stable. Small farms in the Boquete Pokuit region of Chirqui district Ricki province do produce distinctive coffee cherries. During the harvest season, the farm employs the local natives of Nobebugre Indians, and is employed at the most reasonable wage in accordance with Central American labor laws.
The Kotowa family has five estates, which are the biggest winners of Best of Panama in 2012. The most famous estates are Duncan and Don K, respectively, winning a total of five batches. These two estates are on both sides of the mausoleum line in the volcanic area. The micro climate changes greatly, and the flavor of coffee is completely different. During harvest, only the best 100% fully ripe cherries will be harvested, and the coffee will be removed in special buckets according to different sizes and grades. It will take about 3 months, this time the introduction of Kotowa Duncan Manor sun beans, this is a unique extremely mellow coffee beans.
Property Characteristics: farm characteristics
Farm Farm name: Duncan Duncan Manor
Region producing area: Boquete Pocket
Location location: the eastern slopes of the Eastern slopes of Volcan Baru Baru volcano
Country countries: Panama Panama
Altitude altitude: 1700 m
Annual Precipitation annual rainfall: 3700 mm
Soil soil: Volcanic clay volcanic soil
Workers' mode of operation: local Nobe Bugre aborigines harvest by hand
Certification certification: Organic cert. By Bio Latina Central and South American Agriculture and Animal Husbandry Organic Organization Certification
Coffee Characteristics: coffee characteristics
Flowering period flowering period: March-June March to June
Harvest period harvest time: November-January one harvest a year from November to January
Variety varieties: Caturra, Typica, Bourbon
Processing System treatment: Natural sun-dried beans
Grade level: SHB
Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.
Aroma aroma / flavor flavor: raisins, strawberries, fruit overripe fermentation, ice cream, cream, rosemary, honey, brown sugar
Acid quality: red currant, green malic acid, fresh flower oxalic acid, rich in changing acid value
Complex complexity and other other: flowers and honey, clean and fresh, beauty tea, light taste, tannin finish
Cup test date: 2013.02.22
Dry aroma: 10
Wet aroma: 9
Clean: 9
Sweetness: 9
Acid quality: 10
Taste: 10
Flavor: 9
Yu Yun: 9
Balance: 9
Overall: 9
Cup test score: 93
Scoring notes: light taste, beautiful tea, sweet vanilla
1. Choice of appliances: Hario V60
two。 Temperature of water: 91-92 degrees
3. Thickness of powder: small Fuji grinding degree 3.5
4. Depth of baking degree: shallow baking
5. Steaming time: 35 seconds
Specific techniques: [three times water cut] hand flushing method, 15g powder, 3.5 grinding of small Fuji ghost tooth cutter, v60 filter cup, 91-92 degrees water temperature, 30g water injection for the first time, steaming for 35s, water cut off to 104g water, waiting for the water quantity of powder bed to go down to half and then water injection, slow water injection until 220g water, no 5g at the end, water powder ratio 1:15, extraction time about 2:00
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