Story of flavor characteristics of coffee beans treated by soe double anaerobic treatment in Ruixing Paradise Manor, Colombia

Colombia is the third largest coffee producer in the world and the largest producer of washed Arabica varieties in the world, and has a special status in the world. The national government stipulates that only Arabica varieties can be grown in the producing areas within the country, coupled with the support of NFC institutions, which has made Colombia's current coffee status. Recently, Paradise Manor from Colombia has become a topic of discussion because Luckin Coffee launched a new series of Little Black Cup is Paradise Manor SOE. Everyone discussed the flavor of Lucky's new Paradise Manor SOE.
Paradise Manor Finca El Paraiso
Finca El Paraiso is a coffee farm that Mr. Diego Samuel started in 2008, initially as a small family farm of 2.5 hectares, and the owner invests the annual surplus in coffee agriculture and continues to delve into how the boutique flavor can be better produced. In 2015, when he participated in the local regional competition for the first time, Columbia Paradise Manor coffee beans won the first place, gained recognition in the industry after becoming famous in World War I, and gave him more motivation in promoting the cultivation of boutique coffee. Through his company, Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura), Diego has created new and innovative technologies to improve and stabilize the quality of coffee. He says he likes to get out of his comfort zone because it will always help him improve.
At present, Columbia Paradise Manor coffee beans mainly include bourbon Bourbon, pointed bourbon Laurina, Rosa Gesha, Castillo Castillo and other varieties, and are planning to try more different varieties.

Treatment anaerobic washing
There happens to be a kind of cherry blossom coffee beans from Paradise Manor on the bean list on the front street, so we can learn about the flavor of Paradise Manor. This cherry coffee bean is treated with double anaerobic washing.
Anaerobic (Anaerobic) fermentation is a very popular post-processing method in recent years. Coffee fruits are usually fermented in water by putting them in airtight containers or in washing tanks. In this process, different microbes are used to ferment to produce special flavors. After the fermentation is completed, these coffee fruits are taken to the sun to dry.

Characteristics of anaerobic fermentation treatment
The coffee fruit is placed in a stainless steel container (which will not absorb the previous coffee bean flavor) to make the flavor cleaner.
Fermentation in a closed environment, various factors are easier to control, each treatment of coffee beans tend to be more consistent, and the aromatic substances are not easy to volatilize.
Fermentation in an oxygen-free environment, the flavor is more round, easy to have cheese, cream aroma.
The coffee bean flavor using this method usually has a fuller mellow thickness and wine aroma.

Front Street Columbia Paradise Manor Cherry Blossom Coffee Bean producing area: Cauca Paradise Manor
Altitude: 2050 m
Treatment: double anaerobic washing
Grade: SUPREMO
Variety: Castiyou
| | Raw beans |
The variety of this bean is Castillo Castillo.
Castillo, one of the most widely cultivated coffee varieties in Colombia, is so popular because of its excellent resistance to leaf rust.
Since 1961, CENICAFE began to study Timor varieties of Robusta blood, and then CENICAFE continued its research and development. In 2002, it released a second disease-resistant variety, Tabi (a hybrid of iron pickup, bourbon and Timor), and in 2005 it released the most successful disease-resistant variety so far. After the outbreak of leaf rust in 2008, Colombia began to vigorously promote the cultivation of Castillo.
| | Bake |
Qianjie has been involved in coffee roasting since it entered the coffee industry. The goal of Qianjie roasting is to reflect the flavor of coffee producing areas. For the coffee beans of cherry blossoms in Paradise Manor, Qianjie uses medium and deep roasting in order to show its unique flavor and highlight sweetness.

After 8 hours of baking, Qianjie will test the sample and adjust the baking curve, the final cup test flavor is mint, moxa aroma, strawberry, jam, citrus, chocolate flavor.

Hand flushing scheme
Coffee beans: freshly roasted coffee beans are recommended for brewing in front of the street, so that you can maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.
Filter cup: v60 filter cup
Water temperature: 91 ℃
Powder content: 15g
Powder / water ratio: 1:15
Degree of grinding: fine grinding (the pass rate of Chinese standard No. 20 screen is 80%)
Cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for stages, when the water level is about to be exposed to the powder bed, continue to inject water to 225 grams to stop water injection, wait for the coffee liquid of the filter cup to finish the drip filtration, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925
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