Introduction to the flavor and taste characteristics of the green standard rose summer coffee beans in the jadeite manor of Panama

Many people come to Qianjie Dongshankou store and want to drink hand-brewed coffee with rich floral scent. Qianjie barista will first recommend Panamanian rose summer coffee beans, fragrant orange honey rhyme. On the bean list on the front street, there are many choices for Rose Summer Coffee alone, among which in the Panamanian producing area, Jade Manor Red label Rose Summer and Green label Rose Summer show the most classic Rose Summer flavor. If you prefer the fresh and sour fruit, the green standard rose summer of the jadeite manor is very suitable.

The reputation of Emerald Manor is well known in the boutique coffee circle. In 2004, it won the best Panamanian coffee competition with Rose Summer, and broke the auction price record year after year, which has attracted the attention of the coffee world ever since. The Emerald Manor is the first coffee estate to strictly classify the rose summer, and the annual production of the rose summer batch has attracted the attention of the industry. After Ruoxia won the championship, the two brothers and sisters of Peterson, the owner of the manor, managed the rosy summer coffee trees in the garden more systematically based on altitude, region and cup test performance.

In general, the planting area of Rosa rugosa is divided into three plots: Cannes Vidis Caas Verdes, Haramillo Jaramillo and veil El Velo. In order to ensure the traceability of each coffee batch, Peterson refines each large plot into different small plots, through which buyers of Rose Summer Coffee can access specific planting plot information. Rose summer seed was first found in the Haramiyo plot, where the Daniels decided to increase the planting elevation of the rose summer. As the discovery and cultivation land of the rose summer, Haramillo has become the most famous plot of the Jade Manor. The average elevation of Haramiyo is more than 1650 meters, and the damp and cold air in the mountains makes the rosy summer coffee here full of natural essence and fragrance. At present, Haramiyo is divided into five small plots: Mario (Mario), Noria (Ferris wheel), Reina (queen), Bosque (forest) and Buenos Aires (Buenos Aires). Among them, Mario and Bosque plots performed well in each competition.

The raw coffee processing plant at Emerald Manor is located in Ca ñ as Verdes, at the foot of Mount Baru, a 20-minute drive from the town of Pokuit. Whenever the coffee cherry is ripe, the manor owner will arrange that the workers must strictly follow the standard, pick the fresh fruit only at the best ripe time, pick it by hand, and then deliver it to the factory in the shortest possible time for further screening. We can often see on the market that the rose summer of the Emerald Manor has three brands: red mark, green mark and blue mark, which is classified by the Peterson family according to the flavor test of coffee cups in specific plots, in which the green mark is the private collection PRIVATE COLLECTION.

The green mark is selected from planting 1600-1800 meters above sea level and is picked from two plots Jaramillo and Ca ñ as Verdess, but the jadeite manor will not specifically identify the information of the plot, so it will not participate in the bidding, although the grade is not as high as the red bid, it mainly reflects the iconic classic flavor of high-altitude rose summer. The green roses in front of the street are washed with water, and the cup test shows a more fresh and natural flavor of lemon, berries, grapefruit and Tieguanyin tea.

Washing treatment can be said to be a classic representative of coffee treatment. in the jadeite manor, the coffee fruit will be placed in the sink after harvest and pumped and transported. In the process of water flow transfer, the water will float the coffee fruit with low density, that is, "flotation". Through flotation, the coffee fruit with sufficient density will be removed by the next step of peeling and pulp removal, followed by fermentation in the fermentation tank to remove the pectin layer, and finally the coffee beans will be dried to about 11% moisture content. Washing will make the coffee more acidic, higher and cleaner.

Qianjie believes that in order to present the classic "rose summer flavor", it is necessary to retain more flower aroma and acid, so the rose summer coffee beans in Qianjie use shallow baking, and the baking curve will be adjusted accordingly according to different treatment methods and different flavors. This baking degree does not change the high hardness of beans at high altitude, so it is necessary to improve the extraction rate in cooking to show a fuller flavor level. Higher water temperature and finer grinding will be used here to stimulate more aromatic substances, and Qianjie hopes that the flavor of Rose Summer Coffee will be clearer, so it will increase the proportion of powder to water at 1:16.

In order to improve the extraction rate of Rosa coffee and avoid over-extraction while highlighting the sweet and sour flavor, Qianjie baristas will use V60 filter cups. The body of the V60 filter cup has a diversion rib connecting the top and bottom and a large round hole in the center to accelerate the falling speed of the water flow, while the spirally shaped exhaust trough is designed to lengthen the flow path and increase the contact time of coffee powder and hot water. Each flow of water converges along the groove to the center of the filter cup, the pressure on the coffee powder is concentrated, and the extracted coffee is more layered.

Emerald Green Rose Summer Coffee hand-brewed suggestion:

Filter cup: V60

Water temperature: 91-92 degrees Celsius

Powder content: 15g

Ratio of powder to water: 1:16

Degree of grinding: fine sugar size (20 sieve bowl sieve powder to 80%)

Three-stage extraction: first pour 15g coffee powder into the filter cup to clear the weight, the first stage is injected with 30g water for steaming for 30 seconds, at the same time, the whole small water flow center injection begins to circle outward, pay attention to the need to moisten the whole powder layer.

In the second stage, 120g of water is injected with a larger flow of water, in order to raise the entire powder layer, and the water column needs to be injected vertically and evenly, and the chronograph shows 150g, which is finished in about 55 seconds.

When the liquid level drops to half of the position, start to use a small flow around the small circle to inject 90 grams of the third section, try to control the flow is too large, easy to break the coffee powder layer and cause insufficient extraction. The final amount of water injection is 240 grams, and the completion time of drip filtration is about 2 minutes and 10 seconds. After removing the filter cup, shake the coffee liquid in the sharing pot and start tasting.

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: qjcoffeex