Step diagram of hand-made Panamanian Casalouis sunny rose summer coffee _ introduction to Caesar Louis Manor

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Summer honey treatment of roses in Caesar Louis Manor of Panamanian Coffee

Origin: Panama (Central America)

Producing area: Baru Volcano (Baru Volcano) Boguit (Boquete)

Treatment method: honey treatment

Regional altitude: 1400-1700 m

Variety: Rose summer

The beans are slender, slightly pointed at both ends and full in the middle, with high curvature at both ends of the midline and in the middle, the standard Panamanian roses.

The silver skin on the surface is bronzed (caused by honey treatment) some beans have a little more cyan, it is suspected that there are a few washed beans.

The flaw is extremely low.

Introduction of Coffee producing areas in Panama

This honey-treated rose comes from the Panamanian coffee plantation-Casa Ruiz, S.A. The manor. Founded in 1920, it is located in the Boquete producing area of Baru Volcano Volcano. The average annual rainfall is 3000 mm (between May and November), the annual average temperature is 14-24 degrees, and the elevation is more than 1400 meters.

Mr. Plinio Antonio Ruiz Gonz á lez and his wife Mrs.Elisa Aurora Ara ú z de Ruiz are the second generation successors of the estate. They are mainly responsible for the trading of their own raw coffee beans. They have worked for many years and now own three of their own estates La Berlina, Maunier, Panamar í an and the coffee shop CAF É RUIZ.

Casa Louis Manor, located in the Baru volcano valley, is one of the best estates in Best of Panama. In 2004, the price of raw beans was marked at US $20 per pound. In May 2004, it made its debut in the Panamanian coffee cup test competition. Since then, it has set a record price of US $350 per pound of raw beans in 2013. (from Cupping Spoon official account)

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Baking

Baking equipment: hand net | weight: 135g | Heat source: electric stove

Because there are more silver skins attached to the bean surface in honey, the electric furnace is preheated for 3 minutes to maintain the penetration of heat, and the temperature is not adjusted from the whole process to an explosion, the frequency is slow, dehydration is completed in about 3 minutes and 55 seconds, and the net is empty in about 4.30 seconds. clean up part of the silver skin, about 5 minutes to continue to be heated, swing frequency accelerated rhythm, 9.40 seconds began to explode. The explosion is crisp, dense and fragrant with grass, which lasts for a minute and then ends the baking.

| | weightlessness ratio: 13.3% medium and shallow baking |

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Panamanian coffee brewing

3.5 Little Eagle Grinding

94 °steaming for 40 seconds

V60+Lily Drip two-stage water injection

My description

Dry aroma: Cherry + chocolate + wild ginger aroma / wet fragrance: grass fragrance + cherry + light fermentation aroma (like honey kiss)

The imported fruit is sour and lively, with strawberry juice and orange juice. The balance is excellent. Just the entrance sweetness is not obvious, Huiyun black tea feeling is full, Huigan is long-lasting, fragrance has increased. It smells like brown sugar after cooling.

Body 7 / acid 6 / sweet 4 / bitter 1 / clean 8 / balance 8 / astringent 2

Summary

The fruit is full of tonality, and its refreshing acidity, aroma and sweetness are persistent.

Those who like the smell of flowers and fermentation can start.

END