What are the characteristics of the variety of coffee? introduction to the description of the flavor and taste of coffee beans

The biggest feature of the iron pickup variety is that the top leaves show a reddish bronze color, so it is also called "red top coffee". The tin card tree is conical, the branches are slightly inclined, and the lateral branches form an angle of 50-70 °with the vertical stem. Its trunk is thin and its branches are very thin. Because of its height and long branches, it is necessary to leave enough space between the plants when planting tin card trees. There is a tin pickup coffee tree planted next to the Dongshankou store on Qianjie Street. You might as well pay attention to its characteristics.

The mellow-scented iron pickup, as a high-quality coffee variety, is still grown all over the world, the most famous being the Jamaican Blue Mountain Coffee. It is not easy to grow iron pickup coffee beans with elegant and pure flavor. Every link of congenital local conditions, plant management, fruit picking and post-processing must be fully guaranteed in order to develop a positive flavor and taste of coffee beans. This also means that the production of high-quality iron trucks requires more labor costs and research technology, so there is a reason why Blue Mountain Coffee and Kona Coffee are so expensive.

The iron pickup coffee beans are large, long and pointed at both ends, a bit like an egg. Baked often with citrus sour taste, bitter taste is not obvious, with a sweet aftertaste, the overall cleanliness is high, praised by many people as elegant and clear flavor characteristics.

However, the disease resistance of iron pickup is very poor, it is difficult to resist leaf rust and fruit pulp disease. And so on the most common diseases, the yield is also very rare. Leaf rust is the most serious plant disease, which first appeared in the coffee producing area of Lake Victoria in East Africa in 1861. Since the outbreak of leaf rust in Bathia, Brazil, in 1970, cases of leaf rust have been found one by one in all coffee producing areas in the world. Coffee trees infected with leaf rust are tantamount to an incurable disease that eventually wilts or even dies. Coffee as a cash crop, low yield, weak and sickly tin card is also difficult to achieve the goal of profit, so many growers choose to give up and plant other varieties with better disease resistance.

There are several kinds of tin cards on the daily bean list on Qianjie: Jamaica Blue Mountain No. 1, Qianjie 2013, Papua New Guinea Paradise Bird, and Manor Alida in Panama. When planted in different soil conditions and treated with different methods, the tin card will show different flavor and taste. Among them, Jamaica Blue Mountain coffee beans have a world-famous reputation for their excellent quality. Qianjie chose Blue Mountain No. 1 coffee, which is the highest grade and washed, to be added to the daily bean list, so that everyone can taste the classic Blue Mountain flavor.

Hand-picked fresh coffee fruit is put into water and flotation is used to remove impurities and fruit. Then remove the peel and pulp, let it ferment in the pool for 12-18 hours, then lay it out and dry in the sun, finally pack it into a static warehouse and send it to the quality inspection before export. The washing step not only reduces the defect rate of the iron pickup coffee fruit, but also restores the aroma of the blue mountain coffee bean and has a higher cleanliness in the taste.

The front street uses medium-depth baking to maximize the classic Blue Mountain flavor, highlighting chocolate and nut aromas, while retaining soft acidity and sweetness to balance the overall taste. The freshly roasted blue mountain coffee beans were tested immediately in Qianjie. The dried aromas included nuts, melons and chocolates. After injecting hot water, they smelled oolong tea, caramel, honey and dark chocolate. Taste is rich dark chocolate, baked hazelnut, cream, black sugar, clean and clear flavor, mellow taste, long-lasting aroma.

The parameters of Qianjie store Chong Bu Lanshan No.1 are as follows:

Filter cup: KONO filter cup

Water temperature: 88 degrees Celsius

Ratio of powder to water: 1:15

Coffee powder: 15g

Grinding degree: EK43s- scale 10.5 (standard screen 20 pass rate 75%)

Here in the front street, wet the KONO filter cup, and then align it into the filter paper, which can fit better with the filter cup. Pour out the water from the sharing pot and put in 15g coffee powder, steam with 30g water for 30s, then start injecting water around the center in a small flow until 125g, wait for the coffee powder layer to drop to half the position of the filter cup and start to inject the second section with the same method until 225g. The filter cup can be removed after all the dripping is completed.

Blue Mountain No. 1 coffee tastes like dark chocolate, caramel sweetness, soft and elegant acidity, each taste balanced, smooth and mellow, with a very typical Blue Mountain flavor.

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