Columbia [Bolton Manor] | the historical story of coffee growing in the manor? Bolton Manor Elephant beans

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Columbia [Bolton Manor] | the historical story of coffee growing in the manor? What is the flavor and cooking parameters of Bolton Manor Elephant beans?

Located in the mountains of La Carmina in the southwest of Antioquia Province, Colombia, this area is located in the northwest of Colombia and belongs to the province near the Pacific Ocean. The harvest season of brown coffee begins in October. Because only ripe red fruits are harvested, the harvest period does not end until January of the following year. The manor insists on collecting only ripe fruits and washing the manor on the same day. The environmental protection treatment method with low water consumption is used for peeling, washing and fermentation, while the residue of the treatment process is used as fertilizer for coffee tree fertilization, and the drying method after fermentation is dried by machine. The raw beans with shells are dried to 12% water content at a low temperature and then moved to the warehouse for storage and classification. After shelling, the women of the manor are responsible for the selection of raw beans after shelling, and select the best raw beans. This part of the manual work does not use a machine.

El Boton estate (Bolton Manor) is located in the mountains of La Carmina in the southwest of Antioquia Province, Colombia. This area is more northwest of Colombia and belongs to the province near the Pacific Ocean. Since 1930, the Herran family. The production of elephant beans (Maragogipe) started on this estate, and even though the production of other new varieties can bring more production than elephant beans, the Herran family still insists on producing only elephant beans to this day, which results in them harvesting only 600bags (70kg each) in a year; in the coffee estate, producing elephant beans alone is a rare persistence. Bolton Manor, which is 4430 feet above sea level, has rich fertile soil of La Carmina, low density of coffee trees and full shade. The harvest season of brown coffee begins in October, and because only ripe red fruits are harvested, the harvest period lasts until January of the following year. Bolton Manor insists on harvesting only ripe fruits and washing on the same day, and uses less water-consuming environmental treatment for peeling, washing and fermentation. The residue from the treatment process is used as fertilizer for fertilizing coffee trees; the drying method after fermentation is dried by machine, and the raw beans with shells are dried to 12% water content at a low temperature, and then transferred to Silo to store and wait for shelling and grading.

If you have any impression, the yield of this kind of beans is already small, and the round beans (peaberry) like beans are even rarer. Please take a look at the picture below. Round beans like beans still look quite big, and compared with other kinds of peaberry, they look like giant babies.

After shelling, the women of the manor are responsible for the selection of raw beans after shelling, and remove the missing objects and screen out the best raw beans. This part of the complete manual operation does not use a machine; in fact, elephant beans are already larger than ordinary flat beans. Complete manual screening is laborious, but it actually makes sense, and the output of this manor is already very small.

Country: Colombia: La Carmina in the mountains of southwestern Antioquia province

Manor: EL BOTON Variety: Maragogipe Grade: Peaberry

Treatment method: washing and fermentation, machine drying in the later stage, number of defects: 1.5d/350g

The cup test results are as follows:

Dry fragrance: aroma rising, with a little floral fragrance, herbage fragrance, flower essential oil

Wet fragrance: caramel, citrus acid

Sipping flavor: sticky oil, citrus plum acid and tropical fruit ripe sweet, sweet and sour, changeable and persistent aftertaste.

Taste description: hazelnut, caramel, chocolate, obvious sweetness, creamy sweetness and lingering finish

Qianjie recommended cooking:

Filter cup: KONO filter cup

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking method: the ratio of water to flour is 1:14, 17g powder, 25g water for the first time, steaming for 30s, and 238g water for the second time. The extraction time is about 2:30 seconds.

Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.