Panamanian 2018BOP winning Manor Alida Kaduai Sun Coffee roasting hand-brewing parameters sharing

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Panama is famous for its coffee's unique and gorgeous flavor, which is closely related to the local climate. How much of Panama's summer's stunning flavours, or, at such a premium, how much of it benefits from climate?

Panama also shares the narrowest coastline of the Atlantic and Pacific Oceans. This has a profound impact on coffee production. Chiriquí, home to world-renowned estates such as Hacienda La Esmeralda, Elida Estate, Finca Nuguo, and Finca La Mula, is also only 60-70 km from the sea.

Panama has one of the highest volcanoes in Central America: Mount Baru. The Baru volcano has an altitude of more than 3474 meters, and the surrounding land is rich and balanced in nutrients, providing sufficient conditions for the planting and cultivation of Panamanian coffee. Cold air currents converge above 2262 meters in the Central Mountains, creating a variety of microclimates in the Bouquete and Volcan regions. The microclimate of the Panamanian highlands, together with fertile soil, abundant precipitation, suitable temperature and altitude, are unique resources for growing high-quality coffee in Panama. Boquidi is a small town located in the westernmost province of Chiriqui in Panama. It has always been Panama's most eye-catching coffee producing area, and its surrounding mountains have the reputation of "coffee paradise". Panama coffee paradise bred a lot of high-quality coffee, the achievements of many top coffee farms, coffee stars are numerous, some just hear the name enough to make coffee lovers covet, Boquidi Esmeralda (La Esmeralda) estate, also known as Emerald Estate. And Elida Manor. Right in the middle of these chaotic climates are the boutique coffee farms of Panama.

Elida Manor is also another heavyweight star manor in the Boque specialty district. The area is located at an altitude of about 1670 meters to 1725 meters. The main coffee varieties grown in the farm are improved kaduai varieties, and there are also a small number of bourbon varieties and tibicas. Although the summer variety was planted several years ago, the batches of the Elyard Estate entered the BOP competition all used kaduai seeds, and repeatedly won the best results, following the number of wins of the Emerald Estate. It can be seen that Panama produces high-quality coffee, which is closely related to its unique geographical advantages. At the same time, the refined operation of the harvest process of the estate also plays a vital role in determining the quality of raw beans.

At present, the treatment methods of Ailida include washing, sun treatment and honey treatment. It is worth mentioning that Elida's sun-baked beans are one of my favorite beans. I like to smell the dry aroma after grinding very much, and I am particularly greedy for its unique sauce and wine aroma. But there are also friends who can't accept the soy sauce flavor in the sun beans at first. Not long ago, I heard students use "sweet flour sauce" to describe the sauce smell they smell in sun-dried beans, and expressed rejection of this smell.

Panama's unique forest climate, heavy rainfall, cloud-shrouded forests. Because of this unique climate, we get a lot of planting material, which creates a very complex organic matter in the soil. Constant moisture helps these materials degrade, and hyperactive microbes create a special metabolism that helps the trees get nutrients. Higher altitudes and cooler weather conditions mean coffee can have more complex oils.

Under such stimulating conditions, it will bring many challenges

As you can see, all coffee cultivation depends on the unique growing environment of western Panama. The weather is the key part of the story, and thankfully, these special circumstances create the special flavor of Panamanian coffee, which makes all the hard work worthwhile.

This batch of Panamanian green coffee beans was obtained by sun treatment, rare in Central America, by artificially harvesting dark red to purple berries at peak maturity and exposing them to direct sunlight for more than two weeks. The berry pulp sugar and the sun microbial fermentation products are all concentrated and integrated into the coffee beans, giving this rare sun-cured version of high-altitude Panama coffee a rich dry aroma of strawberries, cream and toast, and the coffee transforms into a rich berry and tropical fruit blend. The aroma is complex and fruity.

After the pot I did not immediately cup test, about a week later, I chose the hand rush, really amazing! One of the three most memorable beans of 2016 (the other two being Kenya and Ethiopia)! So I reordered the samples, adjusting the baking curve to maximize the beans 'benefits. I'm not a diligent person. I adjust the curve over and over again only if the beans have potential and personal preference. (And beans are really expensive and cost a lot)

Finally, I decided to extend the early "steamed beans" time, high fire high damper pull up the temperature, do not exceed 198° under the bean curve (Fuji & Taihuan roaster). It highlights the floral fragrance and loses a small part of the body.

Hand flushing parameters I chose 89°-91° water temperature, Fuji ghost tooth grinding scale 4, V60, deliberately extended the steaming time, large water flow (not particularly large) fast flushing way.

After the beans are ground, the floral flavor is obvious, and the wet fragrance of the middle extract is the strongest. Coffee placed a little while, flowers, lychee, cherry flavor obvious (smell can also drink). Overall clean, mixed fruit and flower aromas, hot drinks sweet, cold drinks cherry wine flavor outstanding (I like to cool), smooth without impurities, moderate body on the thin side.

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