Which is better, Jensen, red or green, for Panamanian rosy summer coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

[preface]

As big as Panama, there are also several coffee producing areas. Apart from the famous Jade Manor, there are also Jensen Manor and Arida Manor, which is also a kind of rose summer, and there is also a kind of sun treatment. there are also obvious differences in flavor trends, so the question is, what's the difference?

[geographical location]

Jensen Manor:

Located in the Volcan Walken region, surrounded by mountains, the average annual rainfall is less than that of Boquete Poquet, and because it is located to the west of Mount Baru, it will have a stronger dried fruit flavor and sweetness than the Boquete region. With an average elevation of about 1700 meters, it is located in Volcon on the west side of the Baru volcano, with a total area of 1200 hectares. The soil of the farm is rich in nutrients, abundant rainfall and suitable temperature. The operators of the Jensen family follow the principle of environmentally friendly operation, adopt a 100% sustainable planting method, and specially build treatment plants to treat coffee cherries and use them as farm fertilizer; only 2000 rose summers are planted per hectare to ensure that there is enough soil between the plants; half of the estate is planted with roses, ranking second in the output of Panamanian roses, and each batch of raw beans has a highly identifiable batch number that is 100% traceable.

Jade Manor:

Located in the Boquete Pokuit producing area, east of Baru Volcano, it is the oldest and most famous producing area in Panama. It is located on the eastern side of Baru Volcano, on a plateau with an elevation of about 1200 Muir 2000 meters. Among them, "Baru Volcano National Park" (Volcan Baru National Park), for the national ecological conservation area, is rich in biological species, with 7 kinds of micro-climate, coupled with the year-round shrouded in mist, abundant rainfall, the natural formation of excellent coffee planting conditions, so that the coffee produced by Pokuit has a unique aroma, is the largest coffee production and the best quality in Panama.

After years of experiments, it is found that the rose summer beans collected by coffee trees growing above 1400 meters above sea level can show the special flavor of rose summer beans. Therefore, the main classification is based on the planting height, supplemented by the actual cup test results, divided into "red, green, blue standard" grade roses summer beans.

[picking and handling]

Jensen Manor:

The coffee beans picked are called "cow blood red coffee cherries". They are particularly sweet, and the processing plant is dedicated to handle the coffee cherries and make great efforts on baking in order to improve the reference of the cup test results.

Jade Manor:

He picked ripe coffee fruit by hand and won the Rainforest Alliance Certificate for his care and special care for the natural environment. Although the Feicui Manor is famous for its geisha breeds in the world, its unique manor environment and raw bean processing technology make the manor coffee beans loved.

Top-level-Red bid [bidding lot] planted 1600-1800 meters above sea level, cup test score more than 90 points, mainly from Jaramillo and Ca ñ as Verdes manor, but also the highest quality rose summer beans, received from the highest part of the Boquete mountain roses summer beans, with a special, bright flower and citrus aroma, each batch can be traced back to the date of picking, specific plots, plot tree age, etc. It can only be purchased through the annual global auction.

Second best-Green Standard [Collection batch], planted 1600-1800 meters above sea level, micro-batch mixed beans from three different estates of Jaramillo, Quiel, Ca ñ as Verdes, although not the highest order bidding beans, this grade of rose summer beans still has the classic flavor of rose summer coffee beans, floral, fruity, citrus sour, thick and juicy taste, selected the most suitable for ripe coffee fruit to create sweet, bright sour, delicious flavor.

[sun exposure]

Pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom of the water and remove the floating beans. Put the whole coffee fruit with meat and belt in the sun on the bean drying farm and naturally dry to about 12% of the water content, which takes about two to four weeks. Finally, the peeling machine is used to remove the hard peel, pulp and sheep skin, and the raw beans appear.

Advantages of solarization:

1. Simple, low processing cost.

two。 The raw bean is naturally dried in the pulp and absorbs the essence of the fruit, so the fruit is rich, sweet and mellow in thickness.

[raw beans and baking]

Rosa geisha 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. Floral aromas and intense sweetness of tropical fruits, with unique floral and fruity aromas. So choose shallow baking, can give play to the characteristics of the bean itself, too deep will lose flower aroma and fruit acid, of course, this should also be adjusted according to the characteristics of the coffee bean and the roaster's understanding of the bean itself.

Jensen Manor:

Raw beans have a very beautiful turquoise. Rosa peas are slender and pointed at both ends. Jade-like warm texture, smell of fresh grass, peach, fresh berry, as well as a hint of wine, vanilla ice cream, oolong tea sweetness.

This coffee has larger particles, higher density, larger heat absorption during baking and faster Mena reaction. In the first batch of baking, the temperature of the beans was 200 degrees higher, and before the coffee beans were dehydrated and yellowed, the dehydration time was relatively prolonged, the color of raw beans turned yellow, and the smell of grain and toast was sampled. The heating rate is 6-8 degrees every 30 seconds to ensure that there is enough heat to last until the end of baking.

The furnace temperature is 200 degrees Celsius, the fire power is adjusted to 160C after opening the throttle for 30 seconds, the throttle is adjusted to 3, the temperature recovery point is 132oC, and the furnace temperature is adjusted once at 153.3 degrees Celsius. At this time, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140C, and the throttle is adjusted to 4. In the 9th '00th, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, reduce the firepower to 50 degrees, fully open the throttle, develop 240 degrees after an explosion, and put it into the pot at 197.1 degrees.

Jadeite red mark:

This is a micro-batch of porton ES-N-5, sun-treated, high-hardness and high-density beans, which are full in shape, medium particle size, thick and long, and pointed at both ends.

After an explosion, the temperature rise should not be too high, the two ends of Rose Summer are sharp, it is easy to have black focus, and the temperature rise below 6 degrees will be better. When the furnace temperature reaches 170 degrees Celsius, the firepower is adjusted to 140 degrees after the throttle is opened for 3, 30 seconds, the throttle remains unchanged, the temperature of the furnace is adjusted at 140 degrees Celsius, the fire power is adjusted to yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 100 degrees, and the throttle is adjusted to 4.

7 & # 39 × 40 ", ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of a burst point, start to explode at 8 degrees 39 / 12", adjust the firepower to 80 degrees, adjust the throttle to 4, and develop 1 / 3 / 39 / 30 "after an explosion, putting into the pot at 189 degrees.

Jadeite Green Standard:

What we got is 1600-1800 meters hardness high density 18-year production season green standard rose summer, the shape is full, the bean body is thick and long, both ends are pointed.

Choose the bean temperature at 170C, start to explode at 8oC, adjust the firepower to 80C, adjust the throttle to 3.5.After an explosion, develop 1cm at 39th 30C, put into the pot at 193.5 degrees, there is oolong tea fragrance when coming out of the pot, and the baking degree is densely mixed with beans.

Here's the difference. Jensen Rose Summer is longer than Jade Rose Summer in dehydration time, burst point and soy bean time. Why?

Jensen's particles are larger, the pulp is thicker, and the time for the temperature to be introduced into the bean core will be prolonged. Because of the heat absorption of the beans, the water will slowly evaporate from the bean heart. When the water evaporates too quickly, it is easy to cause the bean heart to be unripe, and the beans are easy to be bitter, while when the water evaporates too slowly, it will cause the coffee to taste flat and the aroma is not rich.

When the steaming is over, the coffee beans will quickly change from white to yellowish light brown, continue to absorb heat to reach an explosion, and change from the expansion of steaming to shrinking dehydration. As hard beans suffer more heat than soft beans, and water evaporation is not good, when baking, once the heat is insufficient, it is easy to be undercooked, and hard beans are more difficult to stretch than soft beans because of the wrinkles on the surface after the first explosion.

With the increase of Mena reaction and caramelization time, there are fresh flower and fruit aromas to lower flower and fruit aromas, and then more nuts, vanilla, cream and caramel. Appropriate reaction time will result in lighter taste, low complexity and bright tonality. There is enough time for Jensen to show fresh fruit acidity and fermented wine, and retain its flavor characteristics.

Too short reaction time may make the coffee flavor too green and monotonous or even almost no flavor, similar to seed, immature fruit taste, sharp sour, too much astringency, no texture. Too long reaction time may make the tone of the coffee too low, the sour texture heavier, dirty or the mouth feel "dry" after swallowing.

[flavor comparison]

Jensen Manor: obvious lemon and citrus aromas, with fruity aromas of apple, rose, dark chocolate, pomegranate, ripe grapes, peaches and dark berries.

Emerald red mark: the entrance acidity is delicate and soft, and sweetness will soon appear on the tongue and last for a long time. The taste is clean and bright, like black tea. There are roses, honeysuckle, sweet potato, grapefruit, lemon, black tea, sugar aromas, clear layers, long finish.

Emerald Green Standard: rich in flavor, with floral aromas, strawberry aromas and strong but soft citrus citric acid. With the change of temperature, the flavor changes from jasmine and citrus to berries and honeysuckle, and finally to fruit sugar, oolong tea, cantaloupe aftertaste, peach sweetness, honey aroma, fresh and comfortable, bright and balanced, strong layered aroma, strong fruit sweetness and sweetness.

[hand punching reference]

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

Although Jensen Manor and Jade Manor are close to each other, there are subtle differences in the performance of roses, summer beans, baking and flavor in different estates. Not all roses use the same baking technique. It is also necessary to judge how to express each bean according to its characteristics, planting altitude, flavor trend, etc., and constantly debug, cup test and brew it.

Related recommendation: what does the red mark, green mark and blue mark of Panama Colombian Rosa Coffee mean?