Suggestion on hand-brewing parameters of Red Wine in Barbidot Manor in Panama

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[name of Manor] Bambito Estate Coffee

[country] Panama Panama

[village] Bambito Barbido

[city] Chiriqui Chiriki province

[coffee varieties] Kaddura, Kaduai, Tibica

[average altitude] 1756m

[flavor] the aroma of citrus flowers, clean and bright acidity, cocoa finish, honey sweetness, richness and variability are excellent.

Volc á n de Chiriqui is a dormant volcano, also known as Volc á n Bar ú. It is the highest mountain in Panama, with a main peak of 3474 meters (11398 feet) above sea level.

Bambito is located near the northwest of Volc á n de Chiriqui, which has fertile land and water connected to the natural environment Chiriqui River, so local farmers can wash coffee through the water source in this natural environment!

In the Best Of Panama competition, the evaluation of the manor has been ranked as the best place four times in the past eight years, which is really a great manor.

[introduction to Barbidot Manor]

Country: Panama

Producing area: Pokuit

Bean seed: Kaddura

Treatment: red wine sun fermentation

Altitude: 1750

Flavor description: 88.5, red cherry, strawberry, lactic acid, red fruit, dark raisin, litchi, melon, yellow apricot, cream, high sense of balance

Barbido Manor Coffee (Bambito Estate Coffee) was founded in 1945 and won second place in the 2006 Panamanian Best Coffee Competition (BOP). This land of natural treasures has become a rising superstar in the world coffee circle.

The coffee plantation is located between 1660 and 1800 meters above sea level, with an average temperature of 20 ℃, and its volcanic soil and geographical location between the two ridges create a unique microclimate.

The superior geographical location, genial sunshine and mild north wind make the coffee beans grown here, such as Kaddura, Kaduai, bourbon and Tippica, show a balanced flavor of chocolate, citrus and berries.

The rose summer planted at the top of the farm has the sweet cups of citrus, bergamot, flower and lime in the slowly rising sun every day.

In 1945, the owner Albert Sitton bought the current Bambito in the town of Bugaba in Panama. Since then, Albert Sitton has maintained enthusiasm and followed the planting tradition to manage the estate, which is now managed by ltza, while ltza is left to his children to handle the farm!

Bambito Estate is located near the northwest of Volc á n de Chiriqui, which has fertile land and water connected to the natural environment Chiriqui River, so local farmers can wash coffee through the water source in this natural environment!

Every year, Barbiato Manor invites an average of 40 people to live on the farm and pick the coffee fruit by hand! When the harvest is completed, farmers will selectively cut down trees, always adhering to the concept of protecting the forest and its surrounding ecological environment!

The manor also cooperates with some local institutions in Panama to provide scholarships to Nueva Suiza Elementary School, which is one kilometer from the farm. In addition, the manor will also provide farmers with personal supplies and health insurance to farmers who work during harvest. The local coffee is treated differently. It takes about 12 hours to remove the peel by machine and then dry the coffee in the sun. Then use the machine coffee to dry until the remaining moisture is 11% Murray 12%, and then you can pack and export!

In the Best Of Panama competition, the evaluation of the manor has been ranked as the best place four times in the past eight years, so it can be said to be a brilliant manor.

Citrus flowers, acidity clean and bright, cocoa aftertaste, honey sweet, richness and variability are excellent. It is the characteristic of the manor.

How to make Panamanian coffee [Barbido Manor Red Wine Sun fermentation]?

Qianjie Coffee hand reference: weigh 15g of [Barbidot Manor Red Wine Sun fermentation] Coffee powder, pour into the grinder to grind moderately, the ground particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 90 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| | Ice extract [Barbidot Manor Red Wine Solar fermentation]

Qianjie Coffee Ice extract [Barbidot Manor Red Wine Sun fermentation] reference:

Panamanian coffee [Barbidot Manor Red Wine Sun fermentation], light and medium baking, BG bean grinder scale 4B grinder 3 grinding degrees, 20 grams of beans, 87 degrees water temperature steaming for 3 minutes, chemex kettle, then ice water ice extract, total water 200ml

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