Tropical Rainforest Certification 2012 COE Fifth | Pacamara Yellow Honey of the Pyrenees Manor in El Salvador

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Tropical Rainforest Certification 2012 COE Fifth | El Pyrenees Manor Pacamara Yellow Honey treated Flavor?

Pyrenees Manor (Los Pirineos) is famous in the boutique coffee world, not only because she has won eight El Salvador Cup of Excellence cups, but also because the owner Gilberto Baraona is crazy about coffee and spares no effort to experiment with bean seeds and treatments. with more than 90 different bean varieties and 8 different treatments, Pyrenees has almost become a favorite experimental farm for bean bakers.

Pyrenees is located in the southeast of El Salvador "de Chipa" volcano (Tecepa Volcano) extremely high, named after the Pyrenees on the border between France and Spain. The owner Gilberto Baraona's family has been running the estate for more than a hundred years since 1890.

Pyrenees is a very beautiful manor with excellent microclimatic conditions, slow ripening cherries, good rainfall, and fertile volcanic soil. The treatment site is located between two mountains with good sun and ventilation, which is very suitable for uniform drying.

In the past five years, Gilbert has replanted 200000 coffee trees. Great enthusiasm has been invested in the improvement of coffee planting, harvesting and handling methods. Starting in 2012, he built more viaducts and sunshade gauze to make the drying process milder and last longer. In addition to the original Bourbon, Typica, Pacas and Pacamara, 10 new varieties are expected to be produced in 2017, including Orange Pacamara, Rosa, Native Bourbon, pointed Bourbon, Java and Kenya, as well as new hybrids Castillo Naranjal, Costa Rica 95, Lempira, Obata and Casiopea at an altitude of less than 1200 meters.

All cherries are harvested by hand, only ripe cherries are harvested. However, after harvest and before processing, there will be a screening process to pick out the beans that are not ripe enough or too ripe. He recycled the pulp and peel from all the treatments, using California red worm catalysis as a material for organic composting and returning it to coffee trees. Pyrenees has tropical rain forest certification, and is the first certified manor in El Salvador, Rain Water has been naturally filtered.

Gilbert's approach to honey is different. during the peeling and pulping stage, he retains all the mucus and puts it directly in the African elevated shed. Different honey treatments: yellow honey (Yellow Honey), red honey (Red Honey) and black honey (Black Honey) are mainly distinguished by different drying methods.

Take this Pacamara yellow honey treatment as an example, first remove the peel and pulp, put it on the African elevated shed bed to fully sun, but turn it every 20 minutes in the first three days, and then turn it 10 times a day until the moisture content is 12%. Can get a very sweet yellow flavor.

Red honey does not turn at all in the first three days of drying, making the beans ferment more intensely, appear red and stick together, and then turn 10 times a day. Black honey is different, the first three days is also every 20 minutes, but in the shade, and then turn 10 times a day, black honey drying more slowly, with chocolate flavor.

District: Berl í n, Berlin town; Ursuludan Usulutan;Tecapa-Chinameca

Manor: Pyrenees Manor Los Pirineos

Landowner: Gilberto Baraona

Processing plant: Pyrenees processing plant El Beneficio Los Pirineos

Area: 150 ha

Altitude: 1550 m

Bean seed: Pacamara Pacamara

Treatment method: Yellow Honey treated with yellow honey

Award record: 8 El Salvador extraordinary Cup (CoE) wins, fifth in 2012

Certification: tropical rainforest certification

Flavor: grape sweetness, toffee, hazelnut, hops

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90-91 degrees

Degree of grinding: small Fuji 3.5 (China 20 screen pass rate 64%)

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.