Flavor characteristics and story introduction of Yunnan wine sun-treated coffee beans is Menglian small grains delicious?

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With the development of the coffee industry, more and more novel coffee processing methods have emerged, including all the current mainstream processing methods in Qianjie coffee beans. The hottest treatment this year is anaerobic and alcoholic fermentation. Qianjie Coffee currently has several types of anaerobic and alcoholic treated beans, which are also very popular with customers in the store. Indeed, this type of treatment is very outstanding and amazing in terms of aroma. This Yunnan Menglian small-grain coffee uses wine-scented sun-treated beans with a very special flavor, with aromas of fermented red wine and dried longan fruit, honey sweetness and creamy taste.

Qianjie Coffee Yunnan Menglian small Coffee

Producing area: Mangmao Village, Fuyan Xiang, Menglian County, Yunnan Province

Altitude: 1450-1750 m

Treatment method: wine flavor and sun treatment

Variety: Katim

Menglian Tianyu Farmers' Professional Cooperative

Menglian Dai Lahu WA Autonomous County is located in Pu'er City, Yunnan Province, bordering Myanmar in the west and south. This Yunnan coffee bean is produced in Menglian County. The average elevation here is 1500 meters, the temperature difference between day and night is big, and the mountain fog is shrouded. It is very suitable for the growth of coffee. It is also the origin of the champions of Yunnan small Coffee Raw Bean Competition in recent years.

Founded in 2011, the cooperative has established close ties with surrounding farmers since its inception, providing technical guidance, guiding local farmers to grow coffee and investing money to help them in the early stage of fertilization. Wait until the coffee is ripe before unified purchase to deal with it, which also avoids the bad fermentation caused by the long-distance transportation of fresh coffee fruit. In the beginning, the cooperative's main product, commercial coffee, was sold to large enterprises such as Nestl é and Starbucks. With the continuous development of Yunnan boutique coffee, cooperatives began to try to use all red fruits to treat boutique coffee in the 2014 season.

Treatment method

Due to the lack of experience and the lack of reasonable guidance, the Yunnan coffee processed in the first two years is either underfermented and clean, but does not have enough flavor support, or is overfermented and the taste is unacceptable; or the drying process does not prevent the return of moisture, resulting in serious phenol pollution of the coffee.

After two years of continuous learning from other estates and a large number of experiments, the cooperative rebuilt the treatment station in 2017. The fermentation and cleaning system has been updated, sewage treatment facilities have been added, and brand-new drying beds have been customized. Finally, several batches of good quality and pleasant flavor of wine tanning and honey treatment were produced in the 2017 production season.

This Yunnan coffee bean wine is sunburned with all-red fresh fruit, wrapped in the middle of drying on the drying bed, and then fermented again. After peeling, the honey is put into an inner bag for 7 days of fermentation, and then put on a drying bed for drying. The performance of the two beans in sweetness and cleanliness surprised Qianjie coffee. Cleanliness and oral touch are almost the most important indicators for us to measure whether a bean is worth buying.

In addition to the treatment of wine flavor in the sun, what are the treatment methods of wine flavor fermentation? The front street coffee is compared with beans fermented in two Honduran barrels-Shirley coffee fermented in sherry barrels and litchi orchid fermented in brandy barrels.

Front Street Coffee, Honduras Shirley.

Country: Honduras

Producing area: Masaguara

Manor: Moca Manor

Altitude: 1500-1700m

Variety: Kaddura, Kaduai, Pacas

Treatment: fine washed whisky Shirley barrel fermentation

Front Street Coffee Honduras Litchi Orchid

Country: Honduras

Producing area: Masaguara

Manor: Moca Manor

Altitude: 1500-1700m

Variety: Kaddura, Kaduai

Treatment: fine washing + brandy barrel fermentation

Masaguara (Masaguara)

Masaguara is a municipality in the province of Intibuc á in Honduras, south of the Jes ú sdeOtoro valley, surrounded by mountains and hills, focused on coffee growers and the main engine of the local economy. The area corresponding to the valley is dedicated to growing basic grains and livestock. The origin of his name: according to Mr AlbertoMembre ñ o's "indigenous place name", Masaguara means "place with deer".

Principle of barrel fermentation

The method of barrel fermentation of coffee is inspired by wine fermentation technology. in the process of coffee fermentation, the barrel can let a very small amount of air through the barrel wall and infiltrate into the bucket to produce moderate oxidation of coffee beans, and the entry of appropriate amount of oxygen also accelerates the fermentation of coffee. Smooth tannins, but also let the fresh fruit aroma gradually brewing into a rich and varied ripe wine, barrel moderate hardness To ensure good waterproof and storage safety, in addition, the barrel contains a certain amount of tannin, when the raw coffee beans in the storage process, the barrel of tannin will also infiltrate into the raw beans inside, so that the coffee has a sense of hierarchy and coffee has a strong aroma. Some time ago, Qianjie Coffee entered a batch of beans processed by a barrel of Honduran Sherry whiskey. When I opened the bag of raw beans, I smelled strong vanilla cream and wine.

Comparison of coffee bean treatment methods

The two types of Qianjie Coffee are both carefully washed and then fermented in barrels. The difference is that Qianjie Shirley Coffee beans are fermented in whisky oak barrels cooked into sherry for 30-40 days (the temperature is about 15-20 ℃), while Qianjie Litchi Orchid beans are fermented in brandy barrels. Finally, dry in the shade until the moisture content reaches about 11%.

Baking comparison

Front Street Coffee, Honduras Shirley.

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 190℃ and the firepower is 140. the throttle is open to 4 at 140℃, and the firepower remains unchanged; when the furnace temperature is 151.8 ℃, the bean meter turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When the furnace temperature reaches 150℃, the firepower is adjusted to 120, and the throttle remains unchanged.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point begins to explode until the blast starts at 9pm 39th 07, and the throttle opens to 4. After the explosion, the development of 2cm bread 39th ℃ is put into the pot.

Front Street Coffee Honduras Litchi Orchid

Qianjie Coffee in order to highlight the flavor of this bean and to balance the overall performance, our baker chose light roasting. The soya bean temperature is 220 ℃, the yellowing point is 5: 50 ", the yellow point is 152.6 ℃, the first burst point is 9 times 39 ℃, the burst point is 18 3 ℃, and the development after one explosion is 2 cycles 39 10", 195 ℃ out.

Comparison of cooking flavor

Cooking parameters

Filter cup: V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG 5R (pass rate of Chinese standard No. 20 screen is 80%)

Washing and cooking technique

Steam with 30 grams of water for 30 seconds, small flow circle injection to 125 grams, continue to inject water to 225 grams when the water level is about to be exposed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts timing) the extraction time is 2: 00 ".

Flavor description

Front Street Coffee, Honduras Shirley: vanilla and cream aromas in the mouth, sour notes of citrus and berries, almonds and dark chocolate in the middle, maple syrup in the end, vanilla in the aftertaste, distinct flavor and smooth taste.

Front Street Coffee Honduras Litchi Orchid: there are litchi, brandy, dark chocolate and cream at the entrance. With the change of temperature, the wine and dark chocolate are obvious, the taste is mellow and the finish is sweet.

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