Coffee bean flavor characteristics of Hartmann Manor in Panama what are the flavor characteristics of Panamanian coffee?

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Panamanian coffee, which is famous for its rosy summer coffee in recent years, has always been of good quality, the most famous of which are the Poquet and Walken producing areas, of which the famous Emerald Manor is located in the Poquet producing area. but today's front street introduces coffee beans from Hartman Manor in the Walken area.

Whether it is Pokuit or Walken, their climate and location are very favorable for Arabica coffee cultivation. Because Panama has four distinct seasons, there are fertile and mineral-rich volcanic soil, the terrain is high, the annual rainfall can reach 3500mm, and the Pokuit and Walken producing areas are located next to the Baru volcano.

According to Qianjie, in recent years, coffee from Volcan has gradually come to the fore in the boutique market, while a considerable number of estates have entered the Best Panama Competition (Best of Panama) and even won the championship. Generally speaking, the average annual rainfall in Walken is less than that of Pokuit. At the same time, the geographical environment to the west of the Baru volcano also makes the coffee beans in the Walken region have a stronger dried fruit flavor, sweetness and aroma than the Pokuit region. In the early days, most of the cash crops such as fruits and vegetables were grown in Walken, and only a few farmers grew coffee, among which the pioneer of coffee cultivation in Walken belonged to the Hartman family, which was well-known in Panama.

The Panamanian coffee on the front street is a coffee bean from Hartman Manor, and the variety is Kaduai. Kaduai is a hybrid breed of Kaddura and New World, with good wind resistance and disease resistance, but the harvest life of Kaduai is very short, generally only about ten years. In front of the street, according to the raw beans of Panamanian Hartman coffee, it was found that the particles of this Hartman coffee bean are relatively small, its density is slightly higher, and its water content is medium. Plus the front street takes into account that this Panamanian Hartman coffee uses a special treatment-red wine treatment. So the front street uses medium-light baking.

Because this red wine treatment is rarely used in Panamanian coffee beans, and Panamanian Hartmann coffee beans fermented with red wine treatment greatly enhance the sweetness of coffee compared with Panamanian coffee beans treated in general. It has cleanliness and multi-level complex and elegant acidity. Of course, red wine treatment is also a little more complicated than traditional treatment. Red wine treatment (also known as carbon dioxide treatment) can also be called similar red wine treatment, which is inspired by the brewing process of red wine. Red wine treatment rules can ensure the quality of coffee beans by controlling PH value, even temperature and humidity, while airtight fermentation makes aromatic substances less volatile. Carbon dioxide impregnation is a new treatment method used in red wine treatment, which is to remove the pulp and peel of coffee beans and put them into a stainless steel container and put them into carbon dioxide gas to make them oxygen-free. Seal the fermentation bucket so that more aromas can be developed.

This is why Qianjie uses medium-shallow baking to bake this Panamanian coffee bean, which can better retain the excellent acidity, tropical fruit flavor and wine-like fermentation flavor of this Panamanian coffee bean. the overall performance is sweet and sour, round, fresh and elegant.

So Qianjie in the first batch of baking, the next bean temperature is relatively high, into the bean temperature of 200 degrees, firepower is also relatively large. In the process of baking, it was found that the elevation of the bean was relatively low, but the bean quality was hard, so the baking method of gradually lowering the fire and climbing steadily was adopted, and the firepower was adjusted separately before the bean entered the yellow point, the dehydration was finished, and the precursor of an explosion was finished to avoid burning. and choose to come out before the end of an explosion to shorten the time of caramelization reaction and retain the cleanliness and aroma of flowers and fruits.

After the baking of this Panamanian Hartman coffee bean, Qianjie entered the cup testing stage at the first time. The barista in front street uses the 200ml standard cup to test the bowl. The pass rate of the standard sieve 20 is 70% Mel 75%, the powder quantity is 11.1g, and the water temperature is 94 degrees Celsius. First grind to smell the dry aroma, the dry aroma of Hartman coffee beans treated with red wine exudes the aroma of orange and jasmine, and then fill the bowl with water to confirm that its wet fragrance is fermented wine and honey-like sweetness. Four minutes later, the residue was broken and the flavor was identified. through the cup test in the front street, it was found that the overall flavor of this Panamanian coffee was close to that of tropical fruits, nuts, red wine, honey, sugar and so on. Next, Qianjie uses hand brewing to verify the Hartman coffee flavor measured by the cup, and the brewing parameters are as follows:

Filter cup: V600001

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding / BG6s (pass rate of Chinese standard No. 20 screen is 80%)

The common segmented extraction is used in the front street: the first stage injects 30 grams of water for 30 seconds, the second stage injects 95 grams of water (the electronic scale shows 125 grams), about 1 minute 05 seconds to complete the injection, the third stage injects 100 grams of water (225 grams indicated by the electronic scale), about 1 minute 40 seconds to complete the injection; the extraction time, 2 minutes 05 seconds, remove the filter cup to complete the boiling. The flavor of this Panamanian Hartman coffee is very different from that of the traditionally treated Panamanian coffee beans. The entrance is supple, the sour taste is lively and bright, the acidity is soft and rich in layers, and the red wine has obvious aftertaste of honey and sucrose. Brown sugar flavor after complete cooling.

Thus it can be seen that Hartman Manor has excellent coffee processing skills, and Hartman Manor coffee has always been the best in Panama, winning the Best of Panama in 2006. The Hartman family has a very strong ecological concept of environmental protection. in order to protect the ecology of the forest, it is called shady coffee, which has been certified as "bird-friendly". And coffee grows in the shade of rainforest trees, nutrient-rich volcanic soil and unique microclimate provide perfect environmental conditions for growing unique boutique coffee. Coffee peel and pulp are made into special powders for composting to avoid environmental pollution caused by chemical fertilizers and cultivated organically throughout the process.

Now Hartman Manor still maintains this ecological concept, the coffee planting land in the manor accounts for only about 20% of the entire manor, due to the results of woodland conservation, the manor has a considerable number of native birds, and the most famous big-billed bird in the area has naturally become the standard Logo of Hartman Manor.

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