Peru 2017 Excellence Cup fourth place | the president rewards the summer flavor of the roses of the San Antonio Manor?

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Peru 2017 Excellence Cup fourth place | the president rewards the summer flavor of the roses of the San Antonio Manor?

After more than 10 years of preparation and hard work, Peru finally joined the ranks of the Outstanding Cup competition! As usual, the international judges of the first competition are all invited. On the one hand, the author is the current director of the excellent organization. In addition, he has served as the current director of the excellent Cup, and he has also been invited in the ranks, honored and excited. Not to mention the surprise in the preliminary stage of the next cup test, the judges did not expect the flavor of Peru's high-end boutique to be so diverse, the traditional tin card (Typica), in the high-altitude environment of Peru. The aroma and taste are very different from those in Central America! When I measured this rosy summer in the preliminary cup, I was sure that she would enter the top 10. I guessed that she would have a chance to win more than 90 points of the presidential award, with a delicate and long aroma and a slight vanilla sense of flowers mixed with apple juice, which is different from the rose summer species in Central America.

The fourth summer seed of St. Anthony Rose, who lived up to expectations, scored a high score of 90.41 and won the presidential award as we hoped. The estate, located in Huning District and owned by Marco Anthony, covers an area of about 4 hectares. at first, it planted Caturra and Ironpickup. The leaf embroidery disease in 2013 allowed him to adjust his more intensive planting model to overcome the disease, and tried to plant a small number of rose summer seeds. Finally, the first Excellence Cup competition in 2017 shone!

2017 Coffee Circle event: Peru holds the first Outstanding Cup Competition! Won the fourth place in the first Outstanding Cup in Peru in 2017.

Flavor: Apple juice, lemon wasp grass, rosemary, ginger flower, sweet orange, Darjeeling spring tea, delicate and elegant

Qianjie recommended cooking:

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.