This Panamanian rose summer has its own uniqueness. Introduction to the taste and flavor of Casalouis sun roses.

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

[preface]

Recently we have a lot of new beans, among which the Casa Louis Manor in Panama is shining in the rosy summer. what is the story of it?

[geographical location]

Founded in 1979, the Panamanian Casalouis Casa Ruiz Cooperative is one of the most famous cooperatives in the Balu Volcano Bokui District, headquartered in the Balu Volcano crony valley. the family has passed on for three generations and has joined more than 300 small family farms and manors ranging from planting, processing to marketing partners, consisting of manors with a history of a century, including Berlina, Maunier, Panamaria and Cafe Ruiz. In contrast to the practice of other cooperatives to increase their acreage at the expense of the environment in order to increase production, Casalouis Casa Ruiz and his partners follow the traditional environmentally friendly way of growing coffee in the Boguet region, but in order to improve the quality of raw beans, they are different from the past by increasing the stringent system of raw bean processing, including planting, processing, screening and preservation.

Kasha Louise is also the winner of the Best of Panama Best Panama bid. Panama Casa Ruiz, S.A., because of its high-quality technology, strict control of every detail, layer by layer screening, recording and review, he has excellent aroma performance from raw bean appearance, consistency and freshness to dry aroma and flavor.

In 2004, the price of raw beans was marked at US $20 per pound; in May 2004, it made its debut in the Panama Cup Test Competition, and in 2013 it set an all-time record of US $350 per pound.

Small manor coffee farmers join partners from planting, post-processing, baking and marketing, unlike a single manor that cannot increase the scale of production. Varieties include Typica, Kaddura Caturra, Kaduai Catuai, New World Mundo Novo and bourbon Bourbons, with an average annual rainfall of 3000 mm (between May and November), an annual average temperature of 14-24 degrees, and an altitude of more than 1400 meters.

Altitude: 1500 m

Harvest time: November-February of the following year, one harvest a year

[treatment]

Exquisite sun: pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom and remove the floating beans. Put the whole coffee fruit with meat belt on an elevated bed to bask in the sun, turn irregularly 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.

[baking and cup testing process]

When we get this bean, the raw bean has a slightly silver skin on the surface, yellowish green, pointed at both ends and long in shape. We judge from the variety that with light baking, Guixia has a very obvious and clear floral aroma and citrus flavor. Fine-tune the mild baking time, compare the No. 1 and No. 2 curves, and test the cup after 8 hours:

Curve 1: dry citrus, fruit, camellia, ginger aromas, sipping bright orange, jasmine, sweet spices, fruit fermented wine

Curve 2: sour and sweet shock, camellia aroma, sweet sucrose, relatively obvious juice, orange sour, black tea aftertaste; taste and flavor are smoother and fuller than curve 1.

[flavor competition]

In the summer of roses, how to choose jadeite red mark, green mark, Jensen, Rose Village and Casa Lois?

Sour: green Standard > Casa Lois > Rosa Village > Jensen > Red Standard

Sweet trend: red standard-sweet potato; green standard-pineapple, peach; Jensen-fresh fruit wine, sweet orange; rose village-unique fruit fermentation, peach, berry; Casa Louis-citrus, lemon tea

[recommended by hand]

Filter cup: cake cup

Parameters: 91-92 degrees, grinding degree Fuji 3.5 (Chinese standard 20 screen pass rate 64%), powder / water ratio 1:15-16, time about 2:04 seconds

Technique: 15g powder, 30g water steaming for 30 seconds, cake cup water level speed is relatively slow, can use twice the amount of powder water for steaming, shallow rosy summer, flavor release is relatively slow, so that powder particles fully absorb water can promote the back to extract more substances, the first section of small water flow flushed to 125g, the second section of slightly large water flow to 230g, the total extraction time can not be too long, otherwise the tea feeling is easy to become astringent.

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