The difference between BOP and COE in the Coffee Raw Bean Competition is the BOP champion Panama Rosa coffee beans delicious?

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

BOP

As the first raw bean event in the world, the emergence of BOP can also be regarded as a game against the Panamanian boutique coffee industry at that time, and successfully opened up a blue ocean of quality for Panama through this game, where the annual auction price of beans is hundreds of dollars. Qianjie Coffee believes that BOP has played a very important role in the boutique cultivation of Panamanian coffee.

In 1995, seven coffee producing families in Panama jointly established the Panamanian Fine Coffee Association (Specialty Coffee Association of Panama, hereinafter referred to as SCAP), and in 1996, they established the first Panamanian raw bean competition-the best Panama (Best of Panama, hereinafter referred to as BOP).

Since 2004, SCAP has organized the first Best of Panama (BOP) Best Panama auction, with only 11 grades of beans, with an average price of $2.89 per pound. By 2012, this figure has reached $24.83, which has greatly encouraged and promoted the development of boutique coffee. The famous Hacienda La Esmeralda, Don Pachi Estate, Carmen Estate and Elida Estate are all founding manors.

In 1964, Rudolph Peterson, an American banker, retired, moved to Panama and bought the emerald estate in Poquet, initially dominated by dairy. Then his son Price resigned as a doctor to help his father run the farm, introduced Kaddura and Kaduai coffee beans in 1987, set up a washing plant in 1994, and has had its own coffee processing plant ever since.

At present, the Emerald Manor mainly has three manors to grow rose summer varieties: veil El Velo, Cannes Vidis Caas Verdes, Haramillo Jaramillo. Haramillo Jaramillo, which has a superior geographical environment and good flavor of the original coffee variety, was bought in 1996. Veil El Velo was acquired by Jade Manor in 2012. Qianjie Coffee believes that the acquisition of a high-altitude manor like Jade Manor was a unique decision at that time, which made it possible for the Jade Manor to occupy a certain position in the coffee industry.

Among them, Haramiyo Manor is a manor planted with rose summer varieties. Because of its low yield, the former owner only used it as a windbreak tree, and it was not until it was acquired that it was found to have a distinctive flavor. Qianjie Coffee feels that this is the charm of Rosa Coffee. The worse the environment, the better the flavor.

Although the Jade Manor found coffee beans with flavor at the beginning, in order to be accurate, the coffee beans in different areas of the garden were tested, and the planting plots were determined according to the elevation. That's why we now know the red, green and blue summer grades, all of which are graded according to altitude. Qianjie Coffee will explain this part in detail below.

After winning the championship of BOP in the Panamanian bean competition in 2004, it was later identified by experts that the coffee bean was a rose summer variety of Ethiopia. Since then, the Peterson family has focused most of its efforts on developing infrastructure to support excellent batch separation and fine processing.

Qianjie Coffee Emerald Manor Rose Xia Hongbiao

Producing area: Pokuit, Panama

Manor: the veil of Jadeite Manor

Altitude: 1600-1800m

Variety: Rose summer

Treatment: insolation

Red bid, that is, the Jadeite Special selection (Esmeralda Special), that is, the independent bidding held by the Jadeite Manor itself, is entirely based on Rosa (Geisha / Geisha), each block is subdivided into small batches according to the name of the production block. Only the Rose Xia (Geisha / Geisha) lot that the manor takes out for independent bidding can use the name of the Jadeite Special selection. Since 2013, there have been nine batches of the Jadeite Special selection.

Qianjie Coffee Baking record

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 150 ℃, the firepower is 120, and the throttle is set at 3; the temperature recovery point is 1 ", and the throttle is opened to 4 at 140℃, and the firepower remains unchanged; when the furnace temperature is 147.6 ℃, the bean meter turns yellow, the grass smell disappears completely, and enters the dehydration stage; when the furnace temperature reaches 150 ℃, the firepower is adjusted to 100, and the throttle remains unchanged.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point, when the sound of the explosion point begins to explode, the throttle opens to 4, and after the explosion, the development of the ℃ after the explosion begins.

Qianjie coffee brewing and sharing

Suggested cooking method: hand flushing

Filter cup: V60

Water temperature: 88-90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG 6R (76% of the pass rate of Chinese standard No. 20 screen), that is, medium fine grinding

Flushing and cooking technique: segmented extraction. Steam with 32 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 228 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 52 ".

Flavor: it smells of ginger and citrus, with ripe fruit, black tea, citrus, sour and sweet fruit tea in the mouth, with berry sweetness in the aftertaste.

COE

C.O.E. Refers to (Cup Of Excellence) International Coffee Cup Test, C.O.E. The judges are the most credible in the top coffee competition, and the ones who can stand out from the strict competition are the best coffee in that country that year, and they have to keep a high score in each cup test to be at the top before they can be crowned with C.O.E. The winning logo shows that the coffee beans of Yusheng Manor will adopt a unified and specific online auction method to allow buyers around the world to bid for coffee beans in an open and transparent manner. in this way, the popularity of outstanding award-winning farms spreads quickly and the coffee in competition batches can get a better price.

The competition is usually held once a year, when the growers of boutique coffee submit their best beans to the national or international censors. The coffee must accept the strict rules of the competition, and the winning manor must go through six hurdles, usually 500 estates are screened to end up with less than 30. So Coca Zhuoyue Cup and COE are two different concept competitions.

First held in Brazil in 1999 by the Coffee Excellence Organization (ACE), it is currently the most well-known and authoritative boutique coffee competition in the world and the most credible competition to judge top coffee.

Can be found in C.O.E. Each coffee that won the prize must have its own unique characteristics, and the quality of winning from many farms must have gone through severe challenges, and the quality is also the best in many farms. The game bean itself has very few defects, and the color is similar to the consistency of size and particles. Even after roasting, the expansion degree is consistent with the color of the coffee, and the taste will reflect the growing environment, soil and topography. Even the way of handling raw beans creates a unique flavor. Although the conditions of coffee beans produced on the farm are not much different, participating in the competition is definitely to select the best beans on the farm to compete.

With the experience of C.O.E competition, it is easier to establish information and contact with foreign buyers in production, transportation and marketing, which can help foreign buyers to solve their worries. If a farm with a small output of about 30 murmurs and 40 bags is easier to trade with more foreign small coffee buyers, it will benefit both sides without having to trade directly through middlemen or large coffee traders, in addition to eliminating the profits of middlemen or large coffee traders. The main savings are freight costs and inter-country tariffs, which are the driving force behind the efforts of coffee producers.

The award-winning manor has won C.O.E in its efforts to improve its quality. Recognition, not only to win a major award, but also to enable farmers to get the price and feedback they deserve, to participate in C.O.E. The competition not only makes farmers more committed to improving the quality of coffee beans, but also creates a market for boutique coffee.

In Qianjie Coffee, you can also see beans that have won the Coe Cup test, such as Patch and Pacamara of Blueberry Manor in Guatemala and beans from Shenmu Manor in Brazil. Qianjie Coffee also took part in the auction of one of the beans in Ethiopia's first coe competition in 2020.

Qianjie coffee Ethiopia COE#22

Producing area: West Dharma, West Alsi

Variety: iron pickup

Treatment method: sun treatment

Winner: 22nd Ethiopian COE in 2020

Qianjie Coffee Baking record

Qianjie coffee roaster uses Yang family 800N semi-direct fire, baking quantity: 480g. The furnace temperature is 170 ℃, the firepower is 130, the throttle is set up 3; the temperature recovery point is 1: 39: 32 ", when the furnace temperature is 100.2 ℃, the firepower is unchanged; the baking door is adjusted to 4pm in 3 minutes and the firepower is increased to 140min.

When the furnace temperature is 150.5 ℃, the bean table turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When 8 minutes 39 hits 36 ", the bean surface appears ugly wrinkles and black markings, and the taste of toast obviously turns into coffee, which can be defined as a prelude to an explosion. At this time, you should listen clearly to the sound of an explosion point, to 9 minutes after the development of 30 seconds, 192.5 ℃ under the beans.

Coffee cup test report on Qianjie

Qianjie Coffee will be tested within 8-24 hours after the sample beans are roasted. The cup test uses a ceramic bowl with a capacity of 200ml and a water temperature of 94 °C. The cup test grinding degree is 20 standard screen (0.85 mm), the pass rate is 70% Mel 75%. Ratio: 11 grams of coffee powder and 200 milliliters of hot water, that is, 1VR 18.18, so that the concentration of the extract is exactly within the range of 1.15% Murray 1.35% gold cup, and the soaking time is 4 minutes.

Dried fragrance: citrus

Wet fragrance: citrus, camellia

Flavor: citrus, litchi, honey, cream, wine, mango, strawberry

Qianjie coffee brewing and sharing

Filter cup: V600001

Water temperature: 90-91 ℃

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%)

Qianjie coffee brewing technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 2 minutes 39 percent 00 ".

Cooking flavor: sweet and sour strawberries and lychees, fermented wine, creamy smoothness and honey-like finish.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925