Colombia Ruixing black cup soe paradise manor anaerobic sun treatment coffee beans flavor characteristics

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When it comes to Columbia Paradise Manor coffee beans, people can think of one after another coffee beans with special flavor, such as strawberry yogurt coffee beans, cherry blossom coffee beans, tropical coffee beans and so on. These coffee beans have been started in front of the street, it can be said that the coffee beans of Paradise Manor can really drink once and remember this bean immediately. The three Paradise Manor coffee beans just mentioned are washed with double anaerobic enzymes, which is one of the most commonly used special treatments in Paradise Manor. In front of this article, let's talk about the anaerobic sun-dried coffee beans in Paradise Manor to see the difference between anaerobic sun-drying and double anaerobic washing.

Front Street Coffee-Columbia Paradise Manor anaerobic sun-dried coffee beans

Producing area: Colombian cauca

Altitude: 2050 m

Treatment: anaerobic solarization

Grade: SUPREMO

Variety: bourbon

Coca coffee producing area

Cauca province is a certified coffee producing area in Colombia, with an average elevation of 1758m and a maximum elevation of 2100m. The topography, precipitation, temperature and volcanic soil of the area prepare suitable conditions for the growth of coffee. 80% are mountainous, with parallel mountain systems in the east and middle, part of the Andes, and the central mountain system includes two main volcanoes, Sotara and Petacas. On the border, Cauca province is similar to other southwestern producing areas, with a distinct unimodal distribution (monomodal).

The dry season mainly occurs from August to September each year, followed by a concentrated coffee blossom season followed by a concentrated coffee harvest season the following year. Qianjie passed the cup test, Qianjie coffee passed the cup test from different coffee beans from Cauca producing area, and its soft berry acidity and drupe finish can be reflected in the flavor of each coffee bean in this producing area. Columbia Paradise Manor

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, he took part in the local regional competition for the first time and won the first place. After becoming famous in World War I, he was recognized by the industry 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, Paradise Manor mainly grows beans such as bourbon, Castillo, Rosa and so on, and is planning to try more different varieties. Anaerobic solarization treatment

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 microorganisms are used to ferment to produce special flavors. After the fermentation is completed, these coffee fruits are taken to the sun to dry. This is the process of anaerobic sun drying. The flavor of the coffee beans treated in this way will have an obvious sense of fermentation and the sweetness is relatively high.

On the other hand, the washing of anaerobic double enzyme is relatively complicated. After the coffee fruit is taken out from the anaerobic environment, the peel and pulp of the coffee fruit is taken out through the machine, and the coffee beans with pectin are put into the anaerobic environment of plastic bags or other sealed containers for another anaerobic fermentation. The treatment method which has experienced the above two anaerobic fermentation is called double anaerobic fermentation. After two times of anaerobic fermentation, the coffee beans were removed from the anaerobic environment, washed, washed off the pectin layer and then dried in the sun. The coffee beans treated in this way have a unique flavor and strong flavor, and the acidity is relatively more obvious than that of anaerobic solarization.

Coffee bean variety

Qianjie Coffee is an anaerobic sun-cured coffee bean made from bourbon coffee. Bourbon is the second species caused by the Typica mutation, which belongs to the oldest existing coffee variety, and the green fruit will appear bright red when ripe. Compared with the tin card species, the bourbon species has wider leaves and denser growth. although the seed setting is higher than the tin card, the harvest time is also 2 years, which can be regarded as a variety with less yield.

Coffee bean particles are large in shape, uniform in size, uniform in color and glossy, with this high-quality taste, like the sour taste of red wine and sweet aftertaste. When the Qianjie baker got the coffee raw beans, he noticed that the color of the beans was obviously uneven and smelled of fermentation and grass. How does Qianjie coffee bake anaerobic sun-dried coffee beans in Paradise Manor?

Yangjia 800N, bean dosage: 480g. The furnace temperature reaches 170C, the throttle opens 3, the firepower is 100,133oC, the fire throttle opens 4; when the furnace temperature reaches 146.6 °C, the yellow point turns to yellow, the smell of grass disappears completely, entering the dehydration stage, the furnace temperature reaches 146.6 °C, and the firepower drops to 80.

At 817, the bean surface appears ugly wrinkles and black markings, and the smell of toast obviously turns to 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, and the air door will be fully opened after the explosion. 196.5 ℃ pot. Test report of anaerobic sun-drying coffee bean cup in Coffee Paradise Manor in Qianjie

Dry incense: fermented incense

Wet fragrance: sweet osmanthus

Flavor: citrus, plum, pineapple, lemon, cream, sugar, oolong tea Qianjie Coffee Paradise Manor anaerobic tanning coffee beans

Filter cup: V60 # 01

Water temperature: 90 degrees

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: medium fine grinding / BG#6P (sieve powder in No. 20 sieve bowl to 79%)

The front street cooking technique: first wet the filter paper and preheat the filter cup and the coffee pot. Steam with 30 grams of water for 30 seconds, small flow circle injection to 125 grams, continue to inject water to 225 grams when the water level is about to be exposed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts timing) the extraction time is 2: 00 ".

Brewing flavor: sweet-scented osmanthus and a hint of fermentation, with pear, citrus, lemon, sugar, cream and oolong tea flavor when sipped.

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