Panamanian dwarf rose summer hand brew how much coffee how much water Duncan manor dwarf rose summer cooking teaching

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Kotowa Geisha Dwarft Natural

But Tova Manor Dwarf Rose Summer Coffee Sun

Origin: Panama Panama

Manor: Finca Kotowa Duncan Duncan Manor

Variety: Geisha Dwarft S15

Altitude: 1800m

Raw bean treatment: Natural solarization

Introduction to the story of Tova Duncan Manor:

Cordova KOTOWA

Cordova KOTOWA comes from the language of Ng ä be, a native Indian: it means mountains. The coffee beans of Cordova Manor are grown in the beautiful mountains of Poquet, Panama, and are produced by local people in a traditional way.

Cordova Manor is located in the Pokuit producing area of Panama, 1700-1850 meters above sea level. The manor has a strong social and environmental awareness. In order to ensure a clean, safe and sustainable environment, the manor grows and handles coffee with traditional concepts but with the latest technology. Therefore, 500 hectares of virgin forest is specially reserved as a wildlife reserve. The manor has four main planting areas, namely Finca Kotowa DUNCAN, Finca Kotowa DON K, Finca Kotowa R and O CRISTAL and Finca Kotowa TRADICIONAL. An additional planting area has been added in the past two years, Finca Kotowa LAS BRUJAS, which has performed very well in the best Panama competition in the past two years. During the harvest season, Cordova Manor chooses to plant red coffee fruits and treat them with clear and cool mountain spring water. Under the concept of environmental protection, they use only half a liter of water per pound of coffee, which saves about 10 to 20 litres compared with other treatment plants. However, the treated pulp and waste water are also reused as organic fertilizers. Finally, in 1700 Michael's cold, dry climate, slowly and naturally dry.

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:

Sun exposure (Natural Process)

Tanning is the oldest and most primitive treatment of coffee beans. The method of treatment is to first pour the harvested coffee fruit into a large trough, the ripe and full fruit will sink to the bottom of the water, while the underdeveloped or overripe fruit will surface. After these floating beans are shaved, the healthy coffee fruits are placed on the terrace to be directly sun-dried, and the moisture is dried from 60% to 12%. Finally, the peel (Outer Skin) and pulp (Pulp) are removed by a sheller, and the whole treatment process of raw beans (Bean) is completed.

(↑ selects coffee fruits) (↑ drying in the open air)

Sun treatment can increase the flavor of berries and tropical fruits with mild acidity, but traditional sun treatment can sometimes produce negative flavors, such as soil, over-fermentation and so on.

Today, tanning is becoming popular again, even as one of the most important treatments for competition-grade coffee beans, and the change comes from the use of improved African viaducts. In addition to avoiding the moisture, animal manure and land smell on the ground, the elevated shed also keeps the fruit in a good air convection environment, making the drying effect more uniform, and farmers will turn it regularly to make the coffee beans gently absorb the sweetness of the pulp and make the flavor fuller and fuller.

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:

Flowers, pineapples, oranges and other tropical fruits, sweet peaches, nuts cocoa sweet, honey and litchi sweet, taste sweet, full aroma. When the degree dropped to 60 degrees Celsius, the aroma of magnolia and the taste of bitter almonds gradually highlighted, and the sweetness and consistency also improved significantly. 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

END