Flavor characteristics of Colombian Rosa Coffee beans introduction to the cultivation of Coffee in San Pedro Manor, Colombia

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

Rose summer coffee is the top pursuit of boutique coffee, and it is the taste of first love that many people miss. Qianjie knows that this may be a bit of an exaggeration, but there is no doubt that Rosa is one of the top coffees in boutique coffee. Among them, Panamanian rose summer is of the best quality and is the most well-known, so that it has always been synonymous with rose summer. But the quality of rose summer in other countries does not mean that it is bad, and there are good rose summers waiting for us to discover, such as this one from Colombia.

Colombia's Geisha is undoubtedly the brighter coffee item than Panama's Geisha in recent years, not only because of Colombia's good mountains and water, but also because it trampled Panama's most famous emerald estate in an international competition, and won the second place in the SCAA COTY bean contest in 2012. It can be said to be strong.

The Blue Mountain Geisha, produced in the Cauca Valley, Colombia, at an altitude of 1700m above sea level, has aromas of Darjeeling black tea, orange, yellow sweet lemon, sweetness of black sugar and citrus juice, as well as sweet-scented osmanthus and rum. Mild and non-irritating acidity, excellent thick texture, high-grade black tea texture. As the temperature drops, the sour taste softens. The soft sour taste brings obvious sweetness.

Chateau San Pedro, Colombia

Colombia is the world's third largest exporter of coffee, mainly producing Arabica coffee and the largest exporter of Arabica beans. Colombia is rich in products, especially coffee, flowers, gold and emeralds are known as the "four treasures".

Tolima Tolima

Tolima is adjacent to huila and cauca, which runs through the north-south Andes and Cordillera mountains, and between the two famous mountain systems is the Magdalena River running from south to north.

The name Tolima comes from the earliest people who lived here, "Pijaopeople". In the language of this ancient people, tolima means "snow cover" and "snowed".

The farms in Tolima are generally slightly larger than those in other southern Colombian producing areas, ranging from 10 to 15 hectares. The cooperative approach is also popular here, where farmers send their small batches of fresh coffee and fruit to the cooperative's processing plant. Some farmers will also choose to deal with it on their own, making use of their own small-scale treatment facilities that can handle the harvest of the day.

Tolima producing area

Tolima is adjacent to huila and cauca, which runs through the north-south Andes (M. Andes) and the Cordillera Mountains (M. Cordillera), and between the two famous mountain systems is the Magdalena River (R. Magdalena) running from south to north.

Tolima's name comes from the earliest people who lived here, "Pijaopeople". In the language of this ancient people (Pijao word), tolima means "snow cover" and "snowed".

Toly's farm is generally slightly larger than other farms in southern Colombia, about 10-15 hectares. The cooperative approach is also popular here, where farmers send their small batches of fresh coffee and fruit to the cooperative's processing plant. Some farmers will also choose to deal with it on their own, making use of their own small-scale treatment facilities that can handle the harvest of the day.

San Pedro Manor Finca San Pedro

Finca San Pedro is located in the village of veredaLa Marimba, the village where most of the top coffee is grown in the area. His son Alberto is the community leader, working with many of the family's neighbors to improve the quality of coffee throughout the region.

Finca San Pedro's processing method is exemplary, with one shallow slot for removing immature cherries and another for the fermentation of coffee cherries. Coffee cherries are fermented for 20-24 hours, washed for 5-7 rounds after fermentation, and dried on a brand new parabolic drying bed.

For them, the new drying bed is a big improvement-their original drying bed is only 12 square meters, which means there is not enough space to dry all the coffee evenly at the peak of the harvest season. Now, with a new bed of 47 square meters, all the coffee beans can be dried slowly and thoroughly.

Treatment method

The method of washing is used in this summer.

Screening coffee cherries-removing pulp-fermentation-washing-drying-shelling

Put the selected coffee cherry into the peeling machine and initially remove its skin and pulp; put the coffee beans with residual pectin into water and let them ferment for about 24 hours; after fermentation, wash the coffee beans with parchment in a flow tank to remove their pulp and pectin; dry the coffee beans after cleaning or dry them with the help of a dryer to reduce the moisture content to about 12%. Finally, remove the parchment of raw coffee beans.

/ Raw bean information

Chateau San Pedro, Tolima, Colombia

Country: Colombia

Producing area: Tolima

Altitude: 1860m

Treatment: washing treatment

Grade: SUPREMO

Variety: Rose summer

Raw beans & baking

Rose summer is special in that it has very obvious and clear floral and citrus flavor, very high cleanliness, soft and elegant acidity, long-lasting cotton sweetness, and the taste of high-grade black tea. Floral aromas and intense sweetness of tropical fruits, with unique floral and fruity aromas. So we usually choose shallow baking to give full play to the characteristics of beans.

[Chateau San Pedro, Tolima, Colombia] Baking curve

Roaster Yangjia 800N

Enter the pot when the furnace temperature is 180 degrees Celsius, adjust the firepower to 150 after opening the throttle for 30 seconds, the throttle remains unchanged, adjust the firepower to 130 at 140℃, open the throttle to 4; at this time, the bean watch turns yellow, the smell of grass disappears completely, enter the dehydration stage, when the furnace temperature reaches 166℃, adjust the firepower to 110C, the throttle remains the same.

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 clearly to the sound of the explosion point, adjust the firepower to 50 degrees Celsius, adjust the throttle to 5 (the firepower should be very careful, and not be so small as to be free of bursting sound), and after the explosion, the development of one cup of bread 39th 30 ", 190 degrees into the pot.

Agtron bean color value is 82 (above), Agtron pink value is 97.4 (bottom image), Roast Delta value is 15.4.

/ cup test

1. The flavor description varies from person to person and will be affected by water temperature and cooking method. This cup test report provides the same cooking utensils and parameters, according to the description defined by the flavor wheel, in order to provide reference.

two。 The content will be revised in time according to the new information, and the latest update shall prevail.

[Chateau San Pedro, Tolima, Colombia, Rose Summer]

Parameters: HARIO V60 ℃ 90 ℃ / 1:15/VARIO 50 (57% pass rate of Chinese standard No. 20 screen)

/ Cooking technique: segmented extraction

Technique: steam 30 grams of water for 30 seconds, then inject water to 124 grams, wait for the underwater drop to see the powder bed, then inject to 228 grams, see the powder bed to remove the filter cup, the extraction time is 1: 58 ".

Flavor: you can smell the sour aroma of citrus and the fragrance of green tea when it is hot, sucrose and licorice are obvious when it is hot, with a little sour tone of lemon in the middle, and the aftertaste of oolong tea is a bit like a cup of lemon tea; the flavor of citrus at the end is obvious, honey and sucrose are long-lasting, with a feeling of honey green tea.

END