Brazil Shenmu Manor | Queen's Manor Sisters Manor, Brazil COE award-winning batches of tanning yellow bourbon

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

Brazil Fazenda Sertaozinho Yellow Bourbon Pulped Natural

Manor: Brazil Santeo / Shenmu Manor

Producing area: Minas Gerais

Variety: yellow bourbon

Sea pull: 1200 meters

Treatment method: peel off and sun-fermented Natural

01 | Manor introduction

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

The farm itself has a 300-hectare tropical rainforest reserve, of which the most striking symbol of St. Theo / Shenmu Manor is the 40-meter-long sacred tree Cariniana legalis, which, according to the owner's rough estimate, has grown 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. instead of using machines instead of manpower, the coffee berries are processed 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 gunny bags, and the average moisture content is reduced to 11%. After being transferred to the wooden warehouse for 30 days, the coffee beans can be exported. Finally, 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.

02 | Analysis of raw beans

Bourbon species

Bourbon: a variant of the early (prehistoric coffee) Tibika that changed its shape from thin to round after it was transplanted to Yemen. It was named bourbon in 1715 after France transplanted round beans from Yemeni mocha to the island of Bourbon on the east coast of Africa (renamed Reunion after the French Revolution). Bourbon beans spread to Brazil and Central and South America in 1727, and the British transplanted Yemeni mochas to St. Helena Island (where Napoleon was later imprisoned) in 1732. Bourbon is the winner of the American boutique coffee cup test.

Bourbon, the second species caused by the Typica mutation, is the oldest coffee variety in existence, and the green fruit appears bright red when it is ripe.

[gene mutant-bourbon variety]

Bourbon coffee yellow bourbon

On the other hand, the yellow bourbon species is a hybrid between the bourbon species and other varieties. Because of its low yield and relatively intolerant to wind and rain, it has not been widely planted. However, when planted in high altitude areas, it will have excellent flavor performance, which is more common in recent years. Yellow Bourbon, Huang bourbon, the mature consequence is actually yellow, was first found in Brazil, and now mainly grows in Brazil. It is generally thought that it may have been mutated by a cross between a bourbon with red fruit and a variety of iron pickup with yellow fruit called "Amerelo de Botocatu".

Taste characteristics: sweet and smooth fruit sweetness, obvious nutty flavor, balanced and supple acidity, weak and clean bitterness, rich chocolate aroma and nutty flavor, bright and fresh taste.

03 | Baking analysis

Roaster Yangjia 600g semi-direct fire

Enter the pot at 170 degrees Celsius, adjust the firepower to 140 degrees after opening the throttle for 30 seconds, and adjust the firepower to 150 degrees at the return point of 39 degrees Celsius. At this time, the bean watch turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 110 degrees, and the throttle is adjusted to 4 degrees.

On the 7th '30th floor, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 7: 32 ", lower the firepower to 30 degrees, and open the throttle to 5 degrees (the firepower should be very careful not to be so small as to be free of bursting sound), 2: 45" after the explosion, 197.8 degrees into the pan.

The dried bean is rich in 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.

04 | hand punch parameter

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 4 (Japanese little Fuji R440)

KONO filter cup, 15g powder, water temperature 88 degrees, grinding 4, water powder ratio close to 1:14

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 120ml cut off, slow water injection to 225ml

That is, 30-120-225