Chateau Santaine, Camo District, Minas, Brazil Santa Ines | Yellow bourbon PN treatment flavor?

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Chateau Santaine, Camo District, Minas, Brazil Santa Ines | Yellow bourbon PN treatment flavor?

Chateau Santaine, which is part of the Sert ã o group, is located in the boutique town of Carmo de Minas in South Minas, with excellent estates, including the Chateau Santaine and the Serto Group, which is part of Santane. The family has been growing coffee for more than 100 years, and its famous manor set a number of records in 2005, including the "highest bid" and "the most final manor". At the same time, the group has three estates ranked in TOP 10, which is not only unprecedented but also difficult to catch up with future generations, especially Sentine Manor is regarded by boutique operators all over the world as a model of Brazilian boutique estates, with fans scattered all over the world.

Saint-Tain Manor has beautiful scenery and great temperature difference in the morning and evening, and the famous fog is also an important factor in the outstanding quality of the manor. There are also sweet natural springs and well-maintained primeval forests in the manor. Because it is located in the high-altitude mountain area of the Mantiqueira Mountains Mountains, the temperature difference is large, but fortunately there is no frost damage, and the volcanic soil is fertile. The manor maintains the traditional intensive farming attitude under the leadership of Francisco Isidoro Dias Pereira. Compared with most other Brazilian estates that easily increase the output of thousands of bags, Sentain Manor is actually more concerned about the environment and the welfare of employees. The coffee planting area is less than half of the total area of the manor. They would rather concentrate on managing boutique coffee and establish a direct relationship with bean roasters, rather than wantonly expand production capacity. The picture below shows the farm staff climbing into the truck ready to leave after finishing their cherry picking on that day. Although they work hard, they are still in a happy mood and wave to us happily. I think the reason is that the Francisco family takes care of employees very much, not only building staff dormitories, but also free milk, free good coffee, a simple medical clinic, a great football field, family children go to town to go to school, but also provide free transportation, the scenery is very beautiful, it is worth visiting!

Varieties: Yellow Bourbon, Red Bourbon, Yellow Catuai, Acaia (Arcaya), Mundo Novo, Icatu, Catuai (Kaduai)

2005 COE champion; fifth in 2006 COE; Coe was shortlisted more than seven times

South Minas Sul de Minas in the producing area

Carmo de Minas where the town is located

1000 meters above sea level

Harvesting and disposal of Shengtaine Manor:

(1) hand-picked coffee cherries: the manor is located on a high-altitude hillside, which can only be picked by hand, and only ripe cherries can be picked. Please look at the photo. In addition to picking by hand, there is also plenty of room for coffee trees to grow and will not be planted too densely. The workers in the photo are harvesting red bourbon. You can see that the coffee tree is very tall, and the branches of the same tree extend over a wide range. Nowadays, the quality of boutique coffee is more demanding, in addition to hand-picking, it is also required to harvest only appropriate and ripe coffee cherries, and the other is that bees are collecting coffee nectar when they bloom.

(2) in the receiving and processing station of the coffee garden, the coffee cherries are picked up twice a day and treated with washed, pulped and spread on the same day, and when the semi-washing method (that is, Pulped Natura Method) is picked up, continuous operation is required. These operations are concentrated in Fazenda do Sert ã o, another manor of the group.

(3) after receiving the coffee cherries, wash them first, then remove the peel, and then wash them. On the same day, the coffee cherries will be spread on the cement platform for later drying.

(4) the second stage of sun-drying is machine drying, followed by a very important post-resting operation, with the goal of uniform drying to achieve a moisture content of 11% Murray 10.5%. For example, there are a number of excellent batches in the 2008-2009 production season, which is due to post-static operation, so it can not be sent to the Joyo Cup competition, which is why we were able to purchase.

(5) leave the coffee beans with shells for 30 days in order to keep the quality stable.

(6) shipped to the cooperative for post-dry treatment and classified packaging (the cooperative has precision density classifier and electronic color discrimination machine for rear dry treatment and classification)

(7) continuous quality control: implement process management and quality supervision at all stages of operation; each batch of coffee harvested and processed is independently marked with comments and retention samples from cooperative cup testers, and each batch of buyers (foreign bean bakers), there is information that can be discussed and compared with each other.

Flavor: good sweetness, obvious grease, vanilla, pineapple and hazelnut, blueberry, sweet aftertaste and hazelnut cocoa

Qianjie coffee brewing is recommended:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off, La Paz