How many ways does Colombia want the manor blue mountains to wash Rosa coffee by hand?

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This is an old boutique coffee bean estate in Colombia. It still insists on growing boutique coffee at a time when the country is rapidly expanding the coffee industry and greatly improving the quality of commercial beans. After the rise of rosette coffee, rose summer varieties were introduced in Panamanian Jade Manor. It has also been recognized by the majority of coffee bigwigs.

Introduction to the story of Blue Mountain Manor:

There are numerous rosy summers in the world, and I hope that the Cerro Azul of the manor is the uncrowned king among them.

In Spanish, Cerro means mountain, while Azul means blue, so this bean is also known as blue mountain. Also "Blue Mountain", Cerro Azul's strong and gentle aroma of flowers and fruits is by no means comparable to the traditional Blue Mountain. It has both the refreshing aroma of washing treatment and the sweetness of sun treatment. Probably because of this, Hong Kong's Cupping Room has been using this bean as a special bean for the World Championships in recent years.

The Hope Manor of its origin is also known as the model of coffee producing area by the industry. besides continuous refinement and innovation in processing techniques, the Herrera brothers have also achieved a perfect combination of science and technology with manor management and field cultivation: the manor has its own weather station and other hardware, but also has hundreds of agricultural experts working for it, so its raw beans are of extremely high quality, and the seeds and processing techniques are also very dazzling.

This rose summer coffee bean is from the Blue Mountain Manor of Trujillo (Trujillo) in the Valley of Cauca, Colombia, which belongs to a sub-estate of the Hope Manor. Coincidentally, the cultivation of Rose Summer in Colombia has something to do with the Emerald Manor of Panama. As early as in 2007, Hope Manor first bought Kaleda Manor next to the Jade Manor to learn how to grow rose summer. After mastering the technology, the rose species were transplanted and returned to the blue mountain manor with an altitude of 1700MUE 1950m, a large temperature difference between day and night and a rich micro-climate. In other words, the rose beans of the Blue Mountain Manor today are the "descendants" of the early transplantation from the Kaleda Manor next to the Emerald Manor.

Introduction of coffee bean varieties

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.

Introduction to the treatment method:

Compared with Panamanian water-washed rose summer coffee, the batch of rose produced by the Blue Mountain processing plant is first peeled without water, then soaked in water and fermented for 19-24 hours, then washed with water, and finally the desiccant is dried regularly to remove moisture.

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.

Cup test flavor description:

Flavor description: perhaps the planting time is too short, the coffee tree is not old enough, this rose summer personality is not strong enough, the flavor is also obvious with the flavor of other common beans in Colombia, with the smell of plum, sweet cream, carefully distinguish the aroma of orchid and toffee. Then, in the process of drinking, the distinct layered sense is completely different from the smell. Behind the astringency of small green plum, the taste of fennel, malt and brown granulated sugar followed, and when the temperature dropped to 60 degrees Celsius, the aroma of magnolia and the taste of bitter almonds gradually emerged, and the sweetness and stickiness were also significantly improved. The overall aftertaste is very pleasant.

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 Chinese standard 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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