Nicaragua Shenyin Manor Bourbon tip body coffee suitable for what baking_Bourbon tip body how to bake

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Country: Nicaragua

Administrative region: Lipululo of Sinotega province (Jinotega)

Name of Manor: Shenyin Manor (Finca La Escondida)

Manor Manager: Boanerje Martinez Montenegro

Variety: this batch is a natural low-caffeine-pointed bourbon (Laurina). Other varieties planted on the manor include bourbon (Bourbon), Java (Java), Kaddura (Caturra) and Catuai.

Planting area: 92 acres

Reservation: 3 acres

Altitude: 975-1230 m

Average annual temperature: average high temperature 27 degrees Celsius, minimum temperature 16 degrees Celsius

Treatment method: water washing treatment, rear stage drying, shelving frame drying

Harvest time: January 2018

Niagara Shenyin Manor Laurina seed Honey treatment Lot 3624

Bourbon pointed body (Bourbon Pointu), the scientific name is Laurian, found in Bourbon Island, caffeine content is only half, the yield is very small, very rare. What's special is that it's naturally decaffeinated, only 0.55%. Far less than half of the average Arabica.

With its delicate and charming fragrance and excellent flavor, 'bourbon pointed body' has become a legendary coffee variety like Geisha.

Introduction to the information story of Shenyin Manor:

This batch of pointed bourbon comes from the Nicaraguan Divine Hidden Manor, which is close to Lake Lake Apanas and is located in the province of Sinotega (Jinotega), belonging to the Milish family! Miresh's estate is not in this area, on the other side of Matagalpa (Matagalpa). The manor is named Finca La Escondida because it is surrounded by many trees and adjacent to a large forest, so its superior geographical conditions make the coffee aroma up and sweet!

Introduction of pointed bourbon coffee varieties:

Pointed bourbon original text Laurina (sound: Lorina) or Bourbon Pointu, her caffeine content is only about 0.6%, the general Arabica variety (Arabica) caffeine content is about 1% between 1.2%, and Robusta species is more than 2%, in order to confirm the caffeine content, we specially send this batch of pointed bourbon together with other varieties of the same manor for inspection, the results show that the rumors are true! It is true that the caffeine in pointed bourbon is 40% less and more than 50% less than traditional Arabica! This is a great blessing for the low-caffeine people! Generally speaking, the source of low-caffeinated coffee is chemical treatment, water treatment or carbon dioxide treatment. Chemical treatment makes people have doubts. Low-caffeinated coffee treated by water or carbon dioxide has more or less lost its flavor. Now the natural low-caffeinated pointed bourbon has emerged, not only the market demand, but also meet the expectations of low-caffeine people for high-quality flavor!

Introduction to Washed Process treatment:

In view of the disadvantages of the traditional solarization method, the water washing method comes along with it. First, most of the pulp of the harvested fruit is separated from the coffee beans by a peeling machine, then directed to a clean tank, soaked in water for fermentation to completely remove the residual pulp layer, and then dried in the sun or by machine, reducing the water content to 12%. As the water washing method has first removed the pulp, so in the drying process, will not worry about mildew, moth-eaten problems like the sun method.

(↑ peeling machine to remove pulp) (↑ soaking in water to ferment) (↑ paving and drying)

The flavor of sun-dried beans is rich and full, and the layered feeling is very distinct and diverse, while water-washed beans have a very clean and refreshing taste, with obvious acidity, and different treatments make coffee beans have a distinctive aroma.

Baking suggestions / Analysis:

Nicaraguan coffee generally grows at an altitude of 1000-1500 meters above sea level, so this pointed body has a relatively low bourbon density, moderate water content, slightly hard bean quality, and a thin thickness from the bean surface to the bean core, so it is not suitable for baking at too high temperature. in this way, there will be a bitter taste. We choose the method of throwing beans over medium heat to keep the firepower to the dehydration stage, fine-tune the caramelization reaction as the temperature rises after the first explosion, and keep the normal caramelization reaction between 8 and a half minutes to 9 and a half minutes. Preserve more flowers and fruits aroma, retain clean and bright acid. It is usually recommended to drop beans between the dense back section of an explosion and the end of an explosion, and bake about lightly or moderately.

Cup test flavor description:

The cup tests the flavor:

Dry aroma: nuts, sucrose, citrus, spices

Wet fragrance: citrus, flower, black plum, spices

Sipping flavor: grapefruit, citrus, peach, cherry, sugar sweet, flower fragrance

Cooking analysis:

Today, we introduce the common method of making pointed body bourbon coffee in front street: V60 three-stage water injection method.

Extract by stages, pour all the cooking water into three stages.

Suitable for light, medium and medium roasted coffee beans

Use filter cup V60 cup

Increasing the steaming time or water cut-off times can 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 [pointed Bourbon coffee hand punch parameter suggestion]

The use of V60 filter cup can improve the hierarchical sense of hand flavor, drink more rich and clean, sharp bourbon varieties of rich flower and fruit aroma and soft fruit acid performance incisively and vividly.

15g powder, water temperature 89-90 degrees, grinding BG 5R (64% pass rate of Chinese standard 20 sieve), water powder ratio close to 1:15

Technique: steaming with 30g water 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 30g, 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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