Roasting and Flavor of SL28 Coffee beans in Guatemala | Guayabo / Guava Plain Manor

Today, SL28, who came to the coffee field of Qianjie, crossed the Atlantic Ocean and came to Guatemala in Central America. Apart from the famous summer roses, SL28 is very rare for African beans that have left their homes. So what kind of flavor will it breed in Guatemala? Let's look down.

SL28, a bourbon line screened and cultivated by French and British missionaries and researchers in Kenya at the beginning of the 20th century, has a mixed pedigree of French missionaries, mocha and Yemeni iron pickup. SL28 is characterized by high sweetness, exquisite balance, prominent citrus and black plum flavors, full-bodied palate and, of course, strong acidity. Together with SL34, it accounts for most of Kenya's coffee production. The beans introduced by Qianjie Coffee today are planted in the New Oriental producing area of Guatemala.

Manor: Guayabo (Guava Plain) Finca Plan del Guayabo Estate

Producing area: new Oriental New Oriente

Micro-producing areas: Volc á n de Sucht á n

Altitude: 1675 m

Annual rainfall: 1500 mm

Variety: SL28

Treatment: honey treatment

Shading: 100% shading growth

Flowering: April-May

Harvest time: January-March

New Oriental producing area

New Oriental is one of the oldest coffee producing areas in Guatemala. In the 1980s, due to the increasing demand for boutique coffee, the area began to take off. As one of the poorest and most remote areas in the history of Guatemala, the region is now growing rapidly, with small estates growing coffee throughout the region. The New Oriental has a cloudy and rainy climate, which is located in the former volcanic mountains, and the soil is made up of metamorphic rocks, which makes the soil rich in minerals. Very different from other volcanic areas in Guatemala, the New Oriental region has experienced a lot of volcanic activity since coffee was first planted, making it the minority to survive the crisis.

The current owner of the manor, Benjamin. Mr. Donaldo.

Guayabo

Guayabo is located next to the Volcan de Suchitan volcano in Suchitan (north) in the New Oriental region of Guatemala. The Spanish name of the farm "Plan del Guayabo" means "guava plain", named after the large number of guava trees planted in the area. Guayabo is currently owned by Benjamin Donado (Benjamin). Mr. Donado), his family began to grow coffee in 1990, because of the steep terrain and high altitude, almost everyone here is convinced that it is suitable for forestry and not suitable for growing coffee, but Mr. Donado firmly believes that he can grow good coffee, which turns out to be the right decision, and we also thank Mr. Donado for his "stubbornness" so that we can taste this delicious coffee.

Baking and Flavor Evaluation of Qianjie Coffee

SL28+ honey treatment, the baker's first idea is: sour and sweet! Guatemala high-altitude coffee beans have high hardness, honey-treated coffee beans also give coffee beans hard beans. Through the first batch of baking, it is found that the bean absorbs heat slowly during the dehydration period, and the slow heating up leads to a baking flavor when the baking time is too long.

So the baker changed his way of thinking and used the roasting method of fast baking during the dehydration period, prolonging the yellowing point Mena reaction time and explosive development time to ripen the coffee. This kind of baking was carried out for 2 heats, and the cup was measured and compared after 8 hours.

Curve A

Curve B

The above is the baking curve of the rapid elongation development of two fires. The yellowing points of A furnace and B furnace are 5`30 and 4`50 respectively, while the first explosion point is 185 ℃ / 8`40 and 187℃ / 8`36, the lower bean temperature and development time are 196 ℃ / 1`50 and 198 ℃ / 2`00, respectively. According to the analysis of the baking curve, the coffee in oven B gives more energy in the early stage, and has a longer flavor development time, and it can be predicted that the flavor of enzyme and caramelization will be better than that of oven A. So does the cup test really reflect the baking results?

The cup test results are as follows:

An oven | baked peanuts, almonds, cocoa, caramel, grapefruit, cream.

Stove B | Flowers, toffees, almonds, cocoa, cinnamon, plums, jackfruit, with a hint of cut tobacco brewing in Guatemalan volcanic soil.

Other: B oven coffee is better in sour and sweet amplitude, high sweetness, long aftertaste, strong back sweet.

Roaster: Yangjia 600g, bean dosage 300g, baking room temperature 28 ℃, humidity 50%.

The baker uses low temperature to enter the beans. After 30 seconds, the firepower is opened to 160. the throttle is 3, and the temperature is set at 101℃. When the ℃ throttle is opened to 4 at the turning point, there will be a slight increase in temperature due to the release of water vapor in this minute. From the first explosion temperature of the first two furnaces, it is estimated that the explosion point is about 185℃, and we reduce the firepower to 100 10 ℃ in advance to slow down the temperature rise, laying the groundwork for prolonging the development time of the first explosion. An explosion of 187℃, development of 11 ℃, takes 2 minutes, and the sound of explosion will be heard in an orderly manner.

24 hours later, the barista in front of the street rushed his hand away to drink.

The amount of powder is 16 grams, the water temperature is 90 ℃, the ratio of powder to water is 1:16, the degree of grinding is moderately fine (suitable for shallow roasted coffee), and the brewing time is 2 minutes and 15 seconds.

This coffee has a strong taffy flavor on the palate, with an excellent balanced taste of Central American coffee with cinnamon aromas. After a little cooler, almonds and jackfruit flavor emerged, and finally ended with cocoa and berry flavor, aftertaste of cut tobacco and Huigan, the bottom of the cup is a rich caramel sweet aroma. After a drink, it gives people the feeling of seeing SL28 marching into the American New World, fighting with the wind and waves on the boundless sea, and finally perfectly merging with the new home.