The difference between traditional sun and fine sun, Brazil Shenmu Manor sun yellow bourbon Costa Rica day

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Traditional solarization

Natural is the oldest post-processing method of raw beans.

Sun treatment usually adds a fruity flavor to the coffee. The so-called fruity flavor usually refers to blueberries, strawberries or tropical fruits. But sometimes it also produces negative flavors, such as the smell of the land next to the barn, the smell of overfermentation and the smell of feces.

The natural treatment process is quite laborious. Hand-harvested high-sugar cherries are first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic cloth-covered greenhouse to create more direct heat and continue to dry until the water content reaches 11.5%.

The slow drying process allows raw beans to develop more natural sweetness from within, but it also needs more careful care and precise calculation of the number of turns. In the end, the red cherries turn black, with aromas of fruitcake, caramel and even sherry, and it's done.

Refined solarization

In recent years, with the pursuit of more extreme coffee flavor in the coffee market, many experienced and capable practitioners begin to make higher quality coffee beans and show the possibility of coffee flavor by manipulating the details of the sun treatment process.

For example, by using instruments such as sugar meter to determine the picking time of coffee red fruit, coffee with the same maturity will taste cleaner, and red fruit with higher sweetness will also increase the sweetness of coffee.

Use a special elevated sun table to make the berries have more air convection and the drying effect will be more uniform.

By controlling the drying thickness, turning frequency and managing different shading and breathable effects, the fermentation speed and degree of sun-cured coffee can be controlled to achieve the consistency of the treatment effect of different batches of coffee and improve the reproducibility of special coffee flavor.

Shenmu Manor Brazil Shenmu Manor tanned Yellow Bourbon 2017 Brazil COE third runner-up

Brazil Fazenda Sertaozinho Yellow Bourbon Pulped Natural

Basic information:

Manor: Brazil Santeo / Shenmu Manor

Producing area: Minas Gerais

Variety: yellow bourbon

Haiba: 1200 meters

Treatment method: peel off and sun-fermented Natural

Cup test evaluation:

The dried fragrance exudes the sweet smell of rich almonds, cinnamon, licorice and cloves. The whole has a clean and balanced drupe taste, creamy texture and smooth flavor of milk chocolate, as well as good plums, oranges and lime crisp fruit in the middle, with a charming finish like mocha chocolate.

Brazil COE third Runner-up Santeo / Shenmu Manor is located in the southern mountains of Minas Gerais, with an altitude of about 1200 meters, an average annual temperature of 19 °C (66 °F) and an average annual rainfall of 1600 mm. Excellent geographical location and quality climate create a unique soil, high-quality boutique coffee is also bred here.

The farm itself has a 300-hectare tropical rain forest reserve, of which the most striking symbol is the Shenmu Cariniana legalis, which is more than 40 meters long, which, according to the owner's rough estimate, has been growing here for more than 1500 years.

San Theo / Kamiki Manor is owned by Jos é Renato Gon?alves Dias Goncalves Diaz, who, according to the owner, has been producing crops since 1948 to this day; the farm itself is produced using only organic fertilizers to provide plant nutrients to keep the land alive.

The estate, which has about 160 lifelong employees, provides a good and sustainable living environment, includes sound health and medical plans, trains workers in their professional development, and has a school to provide a good school environment for their children.

The coffee of Santeo / Shenmu Manor is completely different from that of a large Brazilian manor. it does not use machines instead of manpower, from the harvest of coffee berries to post-processing, all done by hand. The harvesting workers in the park only collect fully ripe coffee cherries and send them to a pulper for pulp removal or directly laid out in the courtyard for sun exposure.

After the completion of the post-processing method, the raw coffee beans are packed in sacks and the average moisture content is reduced to 11%. They are transferred to a wooden warehouse for 30 days before they can be exported. In the end, each batch of coffee will be carefully screened by density and electronic color sorter before the whole production process can be completed.

In addition, Shengtai'o / Shenmu Manor has also passed the ISO certification 9001 Quality Management System 2002, which means that Zhuangyuan itself can precisely control the production quality and output of raw coffee beans. "A production batch has its own files and complete historical records, providing the owner to trace the production process to control the quality. In addition, Zhuangyuan itself has also passed the certification of UTZ sustainable management Certified systems, and joined the BSCA Brazilian Fine Coffee Association (Brazil Specialty Coffee Association).

Among the two estates owned by Jos é Reinado Goncalves Diaz, in addition to this excellent San Theo / Kamiki estate, there is another very well-known sister estate, namely, the world-renowned Brazilian COE Champion Manor [Queen's Manor]. Over the years, the two estates have won numerous awards in the COE Excellence Cup and become popular all over the world.

Don Julian Manor Don Julian Manor Royal Pakamara Bop first place Pacamara Solar

Panama Don Julian Pacamara Natural

Basic information:

Manor: don Julian Manor in Panama

Producing area: Bogut

Panama Don Julian

Product type: Pacamara

Grade: SHB

Sea pull: 1700 meters

Treatment: Natural in the sun

Cup test evaluation:

90.368, jasmine, red berries, juicy, red grapes, rich berries, apricots, jackfruit, bananas, mangoes, wine rhyme, sticky taste

Among the local manors in Panama, there is an Asian lady who stands out. She is Kang Heakyung, the owner of Tang Julian Manor. The manor is also located in the Bokui specialty area of Panama, with an elevation of 1650 meters, excellent regional fertile volcanic soil, unique microclimate, excellent varieties and good cultivation techniques, giving birth to an amazing flavor performance. It also won the first place in the best Panamanian competition tradition group this year.

In recent years, the emerging delicious variety "Pacamara Pacamara", which has gradually emerged in the international cup testing competition, is actually a mixed-race variety cultivated in El Salvador in 1958. It inherits the huge and rich acid quality of elephant bean Maragogype and the aroma and sweetness of Bourbon variety Pacas Pacas, thus producing outstanding varieties with unique flavor, excellent acid quality, good sweet feeling and strong body shape.

Pacamara species

Her coffee has not been officially introduced in the Asian market, but every year raw bean merchants in Taiwan, Japan and South Korea order in advance and are out of stock.

Don Julian Manor is located in Boquete, Panama. This area is a volcanic area, so the soil is very suitable for growing coffee trees. The temperature throughout the year has been maintained at 22-25 degrees during the day and 15-18 degrees at night. Six months of the year is the rainy season (coffee growing period), and the remaining six months are the dry season (coffee ripening period) is the ideal climate for coffee!

Tang Julian Manor has strict control over the picking of raw beans and the ecological environment of the manor and has achieved very good results in the Panama Raw Bean Competition (BOP) over the years. It is enough to stand side by side with other top manors in the world.

[record of winning the manor prize]

2017 Best Panamanian Competition Sunshine Group first place (Pacamara)

The third place in the 2016 Best Panama Competition

The first place in the traditional tanning group of the 2015 Best Panama Competition (Typica)

2014 Best Panamanian Competition Sunshine Group first place (Pacamara)

First and second place in the 2014 Best Panamanian Competition tradition Group (Pacamara)

First place in the 2013 Best Panamanian Competition traditional Group

The second place in the traditional category of the 2012 Best Panamanian Competition

The sixth place in the 2011 Best Panama Competition

The eighth place in the 2010 Best Panama Competition

The third place in the 2009 Best Panama Competition

Fifth place in 2008 Best Panama Competition

Tank Manor Costa Rica Solar treatment of Tank Manor Micro Lasachi in Central Valley production area

Costa Rica west valley monte solis ei tanque villa sarhi Natural

Basic information:

Manor: tank Manor

Producing area: central valley

Product category: Vera Shatch

Grade: SHB

Sea pull: 1700 meters

Treatment: Natural in the sun

Cup test evaluation:

Green twist, caramel, nuts, sweet taste, soft acidity, round and full, long-lasting finish

Costa Rica's high-quality coffee beans are called "very hard beans" (SHB), and the quality of hard beans (HB) and slightly hard beans (SH) decline in turn, and this is also the way it is graded. Extremely hard beans grow at an altitude of more than 1500 meters, and altitude always represents the quality of coffee, and high altitude means better quality.

Due to the high altitude drop caused by sufficient rainfall, is very beneficial to the growth of coffee trees; and high altitude night temperature is low, resulting in slow growth of trees, so that coffee fruit better absorb more nutrients, coffee flavor is also more rich.

Its three most famous producing areas are Tarasu, south of the Costa Rican capital SanJose, as well as the producing areas of the Central Valley and the western valley. Tanning is a very traditional practice, which uses the least resources, but because there are too many uncontrollable factors, it is very difficult to do well.

Tank Manor has added many innovations, such as using the sugar meter (Brix meter), which is often equipped in the wine industry, to measure the sugar content of the fruit, and to determine the best time for harvest and treatment according to the sugar content of Brix. Only those with more than 20% sweetness will be exposed to the sun. The Brix value of general fruit is 14 for apple, 12 for lemon and 18 for passion fruit, but the coffee cherry in Lajas can reach 21 Murray 22%.

The beans grown on the farm are Caturra, Catuai and Villa Sarchi, as well as a small number of Kenyan species SL28, Obata and so on.

Villasarchi Vera Saatchi\ Vera Saatchi

Produced in Costa Rica, is a variety of Tippica, like Tippica, the angle between the branch and trunk is 60 degrees, and the leaves are bronze.

It is also a dwarf bourbon, found in the village of Saatchi in the western valley of Costa Rica, suitable for high-altitude organic cultivation, lively fruit acid and obvious caramel flavor.