Panamanian Pokuit production area Sun washing Flower Butterfly Coffee Bean Flavor Taste difference how to flush

Some time ago, we bought a new bean. Although it is also a Panamanian flower butterfly, what is different from the previous one is that it is sun-treated and relatively rare. So what's the difference between a water-washed butterfly and a sunflower butterfly?

First of all, let's take a look at what a flower butterfly is.

Flower butterfly

This is composed of 70% rose summer, 30% Kaddura and Kaduai. It is planted in the Baru volcano region of Poquet and grows in the volcanic area at an altitude of 1600 meters. Panama's special microclimate leads to abundant rainfall and a large temperature difference between day and night, coupled with the unique volcanic soil of the volcanic area, as well as meticulous harvesting and fine treatment. It makes this coffee perform well in terms of richness, acidity and floral aroma.

What characteristics will different treatments bring to the same bean? Let's take a look at the difference between sunflower butterflies and water-washed butterflies.

| | handling method |

First of all, it is naturally the difference in the treatment of raw beans! Coffee fruit will be picked immediately after the next step of post-processing, the common treatment is the sun and water washing, let's take a look at the characteristics of these two treatments.

Sun treatment Natural

This is the existing ancient method of treatment.

Sun treatment is to reduce the water content of coffee through a large amount of drying. After screening the coffee fruit, spread the whole coffee fruit with meat belt directly on the cement ground or on the sun bed and dry it naturally to about 12% of the water content, which takes about two to four weeks, depending on the climate of the producing area. the drying process usually lasts about 4 weeks. And the water content of the coffee fruit itself is quite high. Leave the coffee fruit in one place for more than 20 days, the fermentation reaction will occur naturally, if the fermentation is excessive, it is easy to rot.

If the coffee fruit is too thick and airtight somewhere, the decay will be even more serious. So it takes a lot of manpower to stir the coffee pile frequently to ensure ventilation.

Washing Washed

Use the machine to remove the skin and pulp, leaving only the coffee beans wrapped in the endocarp. And at this time, there is a layer of mucous membrane on the outside of the beans, and the process of washing is to clean the mucous membrane. However, the adhesion of the mucous membrane is very strong and is not easy to remove, so it must be placed in the tank for about 18-36 hours to ferment and decompose the mucous membrane. Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running water.

During the treatment, the fermented beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. After washing, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment and become moldy and rotten.

| | appearance |

From the perspective of raw beans, sunflower butterflies are yellowish green with more silver skins, with a sweet smell of ripe apples and a hint of kumquat, while water-washed butterflies are turquoise with less silver skin and smell of fresh grass.

From the perspective of cooked beans, sunflower butterflies have less silver skin, while water-washed butterflies have more silver skin.

| | Bake |

Sunflower butterfly

Roaster Yangjia 800N semi-direct fire (baking capacity 550g)

The furnace temperature is preheated to 200 ℃ to enter the pot, after 30 seconds, the firepower is adjusted to 160,3, and the temperature recovery point is 1: 39 ℃, keeping the firepower; at 140 ℃, the firepower is maintained at 160 ℃, and the throttle is opened to 4. 5 ℃ at 39 min, the smell of grass disappears, entering the dehydration stage, the firepower is reduced to 140 ℃ at 168℃, and the throttle is kept at 4. Adjust the firepower to 110at 178℃, the throttle will not change.

After dehydration, there are wrinkles and black markings on the bean surface, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open and the firepower remains the same. After an explosion, the development time is 1mm, 39th, 30th, 193th ℃.

Washed flower butterfly

Roaster Yangjia 800N semi-direct fire (baking capacity 550g)

The furnace temperature is preheated to 200℃ into the pot, the firepower is adjusted to 160after 30 seconds, the throttle is opened to 3, the temperature recovery point is 31 ", keep the firepower; 4", the smell of grass turns yellow, the smell of grass disappears, and enters the dehydration stage, the firepower is reduced to 130℃ at 165℃, and the throttle keeps 4 ".

After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open for 5, and the firepower is adjusted to 70 ℃. After an explosion, the development time is 1mm, 39th, 28th, and the pot is 193 ℃.

| | flavor |

We tested the cup and flushed the hand respectively to compare the flavor difference between the two beans.

Cup test

Cup test preparation: cup test bowl, hot water, thermometer, timer, weighing, cup spoon

Weigh 8.3g powder and pour 150g of water at 94 ℃. After four minutes, you can break the slag and start the cup test.

[sunflower butterfly] fermented fruit, citrus, flower, green tea and berries are balanced as a whole, with rich layers and obvious sweetness.

[washed butterfly] citrus, jasmine, honey, berries, clean overall flavor, floral aroma and citrus acid notes are obvious.

Hand punch

[sunflower butterfly] the water temperature is 90 ℃, the grinding degree is BG 5R, and the ratio of powder to water is 1:15. 32 grams of water is steamed for 30 seconds, the small flow is slowly injected to 122 grams, when the water level drops, the powder bed is injected again to 225 grams, and when the water level is about to be exposed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time (steaming starts) is 1 percent 39 percent 56 ".

Flavor: the entrance has tea, fermented wine, spice flavor, mellow taste, slightly lower temperature will have citrus, Bolin, sweet orange and other sour and sweet fruit flavor, Hui Gan has honey sweet flavor.

[washing butterfly] the water temperature is 91 ℃, the grinding degree is BG 5R, and the ratio of powder to water is 1:15. 30 grams of water is steamed for 30 seconds, small water is slowly injected to 120 grams, when the water level is about to be exposed, the powder bed is injected again to 225 grams to stop water injection, and when the water level is about to be exposed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time (steaming starts) is 2 minutes 39 percent 03 ".

Flavor: the entrance has the flavor of jasmine, citrus, green tea and sugar. The taste is clear and clean, and it feels refreshing.

Even if it is the same bean, different treatments will bring different flavor, sun-treated beans will have obvious fermented fruit aroma, the level will be more rich, the taste is also more mellow On the other hand, the beans treated with water usually have bright sour fruit, which is relatively clean and clear in flavor, and can clearly feel the flavor of beans, especially refreshing ~ everyone can also choose according to their favorite flavor and taste characteristics.