[notes on looking for beans on the front street] A report on the new beans from the donkey manor known as the "cattle" of Panama

Panama El Burro Estate Natural

Panama Donkey Manor in the sun

Country: Panama

Manor: donkey Manor

Producing area: Pokuit

Variety: Rose summer

Altitude: 1700-2000m

Treatment: sun treatment

Grade: SHB

| | Pokuit production area |

There are also many excellent manors in Pokuit, except the famous Emerald Manor, Arida Manor, Aqaba Manor and so on, all of which produce high-quality boutique coffee.

This is not only due to the superior ecological conditions of the Pokuit region of Panama and the fertile volcanic ash soil of the Baru volcanic land. Another important factor is that the microclimate in the Poquet Heights of Panama is an important resource for producing boutique coffee. This is the Panamanian environment from east to west that allows cold air to converge above 6500 feet through the Central Mountains, thus creating a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth. so the coffee trees grown here grow very well.

| | Donkey Manor El Burro |

Donkey Manor has a history of nearly 100 years, because the original location of the manor is livestock farming, so the owner of the El Burro after growing coffee named it after donkey.

Donkey Manor is located in the Poquet region, Chiriki Province, Panama, with an area of about 50 hectares, of which 20 hectares are planted with Rosa Rosa and Kaduai, 10 hectares are reserved for cultivation, and the rest is a reserve for Baru Volcano National Forest Park, about 1700-1800 meters above sea level, the area is steep, with a large number of native tree species as shade trees and shrouded in clouds, effectively prolonging the growth cycle of coffee. The soil is volcanic soil with high content of potassium and phosphorus and rich organic matter.

Donkey Manor was founded by Amado Boutet, the grandfather of Mr. Wilford Lamastus, the current heir of the Lamastus family, whose father, Aristides Boutet, was a Frenchman who immigrated to Panama in the early 19th century. When prices were low in the global coffee market, my grandfather's family had to sell large tracts of coffee estates. Mr. Wilford and his brother Patrick Lamastus couldn't bear the sale of the family's coffee farm, so they bought the donkey farm and went on with it.

In order to ensure the operation of the estate and the life of his family, Mr. Wilford and his family also had to take other jobs to earn extra income. The Donkey Manor, which persists until now, has become a famous coffee farm that has won many successes in the Best Panama (BOP) competition. In the 2016 Japanese barista contest, the barista from Maruyama even won the championship with the water of Donkey Manor.

Award record of Donkey Manor

* 2015 New Variety BOP Solar Group 3

* 2015 New Variety BOP washing Group 13

* 2015 traditional group solarization group 3

* No. 9 in Suntan Group, a new variety of 2016BOP

* No. 9 in 2016BOP new variety washing group (honey treatment)

* beans for 2016JBC champions

* 2017 traditional BOP tanning group 4

* 21 persons in 2017 Rosa BOP washing group (honey treatment)

| | handling method |

This bean is treated in the sun.

Sun treatment is through a large number of drying to reduce the water content of coffee, this is a relatively ancient treatment, the cost is relatively low, but also the simplest treatment method.

Pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom of the water and remove the floating beans. Put the whole coffee fruit with meat and belt in the sun on the bean drying farm and naturally dry to about 12% of the water content, which takes about two to four weeks. Finally, the peeling machine is used to remove the hard peel, pulp and sheep skin, and the raw beans appear.

| | Raw beans |

The variety of this bean is Rosa.

1931: a team of botanists visited southwestern Ethiopia and discovered rose beans near the village of Geisha. They brought Geisha seeds to Kenya and planted them in nurseries.

1936: Geisha seeds spread to Uganda and Tanzania.

1953: CATIE, a Costa Rican research institute, obtains some Geisha seeds from Tanzania for research.

1960: Pachi Serracin, the old owner of Don Patch Manor in Panama, brings Rose Summer to Panama from Costa Rica. Later, the Emerald Manor in Panama separated it from other varieties and won the national coffee competition.

| | Baking analysis |

[curve one]

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature reaches 160℃ into the pot, the throttle opens 3, the firepower is 130; the temperature recovery point is 1140℃, the firepower is adjusted to 110and the throttle is opened to 4; at this time the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the furnace temperature reaches 166℃, the firepower is adjusted to 80, the throttle remains unchanged; at 176℃, it drops to 50, 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, to the sound of the explosion point, turn the firepower down to 50, adjust the throttle to 5 (the firepower should be very careful and not be so small as to be free of bursting sound), and develop 1 hour after the explosion.

Agtron bean color value is 73.4 (left), Agtron pink value is 82.7 (right), Roast Delta value is 9.3.

[curve two]

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature reaches 160℃ into the pot, the throttle opens 3, the firepower is 130; the temperature recovery point is 1mm, 39th 40 ", when the furnace temperature is 140℃, the firepower remains unchanged, the throttle opens to 4; at this time the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the furnace temperature reaches 168℃, the firepower is adjusted to 80, the throttle remains unchanged.

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, to the sound of the explosion point, adjust the firepower to 50, adjust the throttle to 5 (the firepower should be very careful, and not be so small as to be free of bursting sound). After an explosion, the development of an explosion will lead to an explosion of 30 ℃.

Agtron bean color value is 63.3 (left), Agtron pink value is 79.3 (right), Roast Delta value is 16.

| | Cup test |

Fermented wine, sweet orange, honey, berries, pineapple, cream, fruit tea, green apple.

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, subject to the latest update.

| | Analysis of cooking |

Suggested cooking method: hand flushing

Filter cup: V60

Water temperature: 91 ℃

Powder / water ratio: 1:15

Degree of grinding: BG-5R (the pass rate of Chinese standard No. 20 screen is 58%)

Cooking method: 30 grams of water steaming for 30 seconds, injection to 125 grams, and so on when the water level is about to expose the powder bed, continue to inject water to 225 grams, when the water level is about to expose the powder bed, remove the filter cup, (steaming starts) the extraction time is about two minutes.

It smells of ginger, with aromas of citrus, honey, berries and fermented wine on the palate, with pineapple-like sweetness slowly emerging as the temperature drops, with a sweet and sour orange finish.