Qianjie Flower Butterfly | Super cost-effective King, a boutique coffee with classic Bocquette boquete Rose Summer flavor

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Front Street Flower Butterfly

Country: Panama

[producing area]: Bogut boquete Baru Volcano region

[variety]: Kaduai, Kaddura, Rosa Geisha

[treatment]: washing

[baking degree]: moderate (shallow baking)

Flavor: peaches, nuts, honey, green tea

Production area introduction

In the land of Pokuit in Panama, there is a bean with a high performance-to-price ratio. And it has a very beautiful name-Flower Butterfly.

Panama is a Central American country bordered by Costa Rica to the west and Colombia to the east. Anyone who knows anything about individual coffee should know that Panamanian coffee is famous in the coffee world as the geisha Geisha (the name of Rosa) in the Emerald Manor. It can be said that it is a country that strives for excellence in coffee and is rich in high-quality coffee.

Panamanian coffee is famous for the rosy summer of the Emerald Manor, which is also famous in the Boquete region of its Chiriqui province. Boquete is a town of Chiriqui in the province of Ricki, located near the border between Panama and Costa Rica, close to the famous Baru Baru volcano, with rich and fertile soil, climate and soil that are suitable for producing quality coffee.

There are many excellent estates in the Pokuit producing area, except the famous Emerald Manor, Alida Manor, Catova Duncan Manor and so on, all of which produce high-quality boutique coffee. This is not only due to the superior ecological conditions of the Pokuit region of Panama and the fertile volcanic ash soil of the Baru volcanic land.

Another important factor is that the microclimate in the Poquet Heights of Panama is a unique and important resource for boutique coffee in the Pokuit region. This is the Panamanian environment from east to west that allows cold air to converge above 6500 feet through the Central Mountains, thus creating a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth. so the coffee trees grown here grow very well.

Flower butterfly has 40% Mel 50% rose summer high quality pedigree, composed of rose summer geisha, Kaddura Caturra, Kaduai Catuai, three varieties, planted in the Baru volcano region of Pokut, growing in the volcanic area 1600 meters above sea level, the treatment plant uses fine washing treatment, Panama's special local microclimate leads to abundant rainfall in this area, and a large temperature difference between day and night, coupled with the unique volcanic rock soil of the volcanic area. As well as meticulous harvesting and fine treatment, this coffee performs well in terms of richness, acidity and floral aroma.

Honey is also raised locally, and wild butterflies surround the mountains.

What is more surprising is that on the basis of very excellent quality, the very people-friendly price of this coffee bean makes the performance-to-price ratio of this coffee bean. What is special about this coffee bean is that it has a rose summer variety, which gives this coffee a distinct rose summer flavor.

Is Flower Butterfly a mix of beans?

According to the information obtained, due to the historical reasons of the manor, in order to pursue yield at that time, the early rose summer varieties were mixed with Kaddura and Kaduai coffee trees, and in order to facilitate picking, coffee farmers later subdivided three varieties and directly mixed the three varieties at the time of export to achieve the mellow flavor they wanted to express.

The three varieties in the flower butterfly are all from the same place and the same producing area, so it belongs to the single bean!

Like the famous Emerald Manor, it is the bean of Pokuit, and contains 40% to 70% of the rosy summer, and the flavor is very authentic Panamanian rosy summer flavor. The most important thing is that the price is very close to the people.

Butterflies are washed with water, the clean and clear fragrance of the beans, and the information provided by the raw bean merchants is that the moisture content of the beans is only 9.9%, so the baking plan is to enter the beans at a low temperature, and then a big fire and a small throttle door to speed up dehydration. When the dehydration stage is over, open the stroke door and medium heat so that Maillard's reaction time is not too quick. It comes out when the explosion is at its densest.

The baking process is as follows:

Because of the particularity of this [flower butterfly] in the variety, we used medium-shallow baking to complete the final flavor trend of this bean, and decided to shorten the time of Maillard reaction and run a faster curve. Due to the high density and high hardness of beans, they began to be dehydrated by high fire, and before the explosion, the fire was put down to reduce the temperature rise and enter the explosion, so as to retain the loss of small molecules such as flower fragrance, so that it does not destroy the unique fragrance of flowers and white grapes, caramel, honey and black tea.

The baking quantity is 550g (full load) into the bean.

Bean temperature: 200 degrees

Burst point: 184.5 degrees plus or minus 0.5 degrees @ 8:31 seconds plus or minus 3 seconds

The next day, the results of the cup test are as follows:

Wet incense: citrus (Citrus), jasmine (jasmine hints)

Flavor: peach (peach), grape (grape), caramel (caramel), honey)

[how to cook]

Suitable for: hand drip filter, siphon kettle, French pressure kettle, ice dripping kettle, siphon kettle, ear bag

[hand flushing record]

[summary]

Hand flush Panamanian butterfly, V60, recommended 15g powder, water temperature 89-90 degrees

The ratio of gouache to powder is 1:15, the grinding degree of small Fuji is 3.5 and v60 filter cup, and the first injection of 30g water is steamed for 28-30s.

With the condition of steaming and the size of the expansion, it is necessary to determine how long it will take to flush with fine water. After steaming, the coffee powder basically still contains some air.

In the second water injection, there will be foam, and the thickness of the foam represents the air content in the coffee powder. The amount of air in the coffee powder determines whether the coffee powder floats on the water surface or precipitates at the bottom of the filter. There is a lot of air, and the coffee powder floats on the water surface, so it is necessary to use a gentle flow of water to disturb the coffee powder and let the air out of the coffee powder.

Inject 110g water, cut off water at 140g, wait for the water in the powder bed to reach half, then inject water slowly until 225g, do not need 5g at the end, and the extraction time is 2VR 00s.

This hand punch, high sweetness and soft sweetness, for reference only, we fine-tune according to their favorite taste.

Flavor: clean and thorough body, white grape, caramel aroma followed by honey, Alpine black tea aroma charming! High sweetness, medium acidity and round taste.

Other cooking methods: hand flushing, cake cup

Degree of grinding: 3.5 (Fuji R440, Japan)

Water temperature: 90 °C

Normal pressure, recommended 4 degree of grinding / water temperature 90 °C

Philharmonic pressure, recommended 3.5 grinding degree, water temperature 87 °C

Siphon: 4 degree of grinding, water temperature 90-91 °C

Purchase link: https://item.taobao.com/item.htm?spm=a1z10.5-c-s.w4002-15673140460.25.31906d59pIv3fe&id=539599154107