Shallow roasting Columbia Linglong washing Rose Summer Coffee beans at the right temperature?

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Coffee producing countries: South America South America, Colombia Colombia

Coffee producing area: Nari ñ o Na Linglong producing area, Buesaco town

Coffee House: Luis Fernando Benavides Luis Fernando Benavides Manor

Coffee variety: Geisha Rose Summer Coffee

Planting altitude: 1900-2000m

Treatment: washing

Introduction to Manor Story Information:

Narino is located in the southwest of Colombia, belongs to the high altitude region of Colombia, the terrain is also very rugged and steep, so it is one of the most challenging growing areas for coffee farmers, often only a small number of elite farmers can develop here.

In Colombia, most coffee is produced by small farmers working with cooperatives or related organizations. Nordic Approach is one of many private cooperatives and buyers in the city of Buesaco. However, in addition to production, NA also sets up cup testing laboratories, provides education and training, attracts many coffee farmers who value quality, and continues to test cups and track excellent batches scattered in nearby producing areas. On the one hand, it will help buyers find excellent coffee, and on the other hand, they can have a better understanding of the producing areas and give the reward back to the farmers and the countryside.

Buesaco also appears on the coffee name because Luis Fernando Benavides Manor is close to the Nalinglong province of Buesaco. In Buesaco, warm air rises from the night canyon, providing a protective layer for coffee trees on the hilltop. These comprehensive conditions help coffee trees to fully absorb solar energy during the day and become active at night, which is conducive to the concentrated flowering of coffee trees and prolong the ripening period of coffee cherries. As a micro-lot farmer, Alirio Gomez, after picking coffee cherries in May-July and November-December each year, takes good care of the harvested coffee fruits through his own micro-processing plant (micro mill) and carries out subsequent peeling, fermentation, drying and other raw bean processing operations. It has sweet aromas of flowers, vanilla cream, roasted nuts and citrus, dark fruit notes, flat acidity, delicate and juicy taste.

Introduction to the varieties of Rosa coffee beans

Geisha coffee beans, some people call it Rose Summer Coffee or Yiqiu beans, are actually the same kind of coffee beans. Its name comes from Geisha Mountain in Ethiopia, which sounds like the famous Japanese geisha, hence its name.

Geisha coffee beans have an extraordinary legend. It turns out that this kind of coffee bean originated from southwestern Ethiopia in Africa. In 1963, Don Pachi Serracin introduced geisha coffee trees from Costa Rica to Panama. Because the yield is not high, it directly affects the harvest, and coffee farmers are not willing to grow it. It wasn't until Daniel Peterson, the owner of the Panama La Esmeralda in Panama, accidentally discovered that at the top of his coffee farm, the coffee beans produced by these geisha coffee trees, which used to be used as a windbreak, had the citrus and floral aroma peculiar to African beans. Independent of its coffee beans, participate in the 2004 Panamanian coffee bean cup test competition and become a hit. Since then, kabou has been unstoppable and has won the Panamanian coffee cup test competition for many years. In the eyes of boutique coffee lovers all over the world, geisha coffee beans are undoubtedly the supreme treasure.

Qianjie Baking suggestion / Analysis

Rose summer, as the most outstanding variety of coffee, is very popular with coffee lovers. Among them, the rose summer treated with water can best highlight the flavor characteristics of the rose summer itself. Rose summer is special in that it has very obvious and clear floral and citrus flavor, very high cleanliness, soft and elegant acidity, long-lasting cotton sweetness, and the taste of high-grade black tea.

To fully show these qualities, you have to work on baking. Rosa rugosa is generally planted at a high altitude of more than 1500 meters, which is a kind of beans with high hardness and high density. Its shape is full, medium particle size, thick and long bean body, pointed at both ends.

So how to express the unique flavor of Rosa Rosa by baking?

The idea of baking is that because of the high hardness and density of beans, a large fire will be used to dehydrate in the early stage, and the temperature difference between the bean surface and the bean core will be quickly established. In order to have more fragrance of flowers, Maillard's reaction time is relatively short, so after turning yellow, it will adjust the fire to medium to high, quickly let the beans into an explosion, and shorten the period from yellowing to the beginning of the explosion can also increase cleanliness. The temperature rises too quickly after an explosion will aggravate the caramelization reaction and grind off the aroma of flowers and fruits, so it will greatly reduce the fire after entering the explosion, pull the low temperature to rise, and the throttle will be fully opened at the beginning of the explosion. Drop the beans at the end of a dense explosion to let the bean core develop and mature with the most residual aroma and sugar.

Description of cup test flavor

Coffee flavor: rose, jasmine, novelty orange, peach, lime, lemon grass, complex flavor, velvety taste

Cooking analysis

Today, we introduce the common methods of Qianjie coffee hand roses summer coffee: three-stage style.

Three-stage water injection method

To inject a section of water into three stages.

Suitable for light, medium and medium roasted coffee beans

Use filter cup kalita cake cup

Increase the steaming time or water cut-off times to improve the rich taste of the coffee.

Segmented extraction method of three-stage water injection

Advantages: it is richer than the one-knife flow, and can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

Disadvantages: there will be relatively high requirements for the flow rate and flow rate of water.

Qianjie [suggestion on hand-brewing parameters of Rosa Coffee]

Cake cup, the use of immersion extraction, so that coffee powder and water contact surface area increased, compared with V60 cooking can improve the texture, drink more sticky feeling

15g powder, water temperature 91-92 degrees, grinding BG 5R (64% pass rate of China marked No. 20 sieve), water powder ratio close to 1:15-16

Technique: 27g water steaming, steaming time for 30s. The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup in the middle of the filter cup, starts the time when brewing, injects water to 27g, then stops the injection and waits for 30 seconds to inject water for the first time.

When the first water injection is the same as before, the speed can be slowed down slightly, speed up a little when you go around the outer circle, cut off the water at about 1:15 seconds, and then inject water again when the liquid level drops 1 inch 3. The second water injection is concentrated on the central water injection. 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. Finish the extraction at about 2:05 seconds, and the longer the time is, the longer the extraction can be done. The astringent and rough taste will increase.

Segment: 30-125-230g

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