Qianjie Coffee search for beans | Special report on Colombian Powder Bourbon

Colombian powder bourbon

Country: Colombia

Producing area: Cauca Province

Manor: Palaiso Manor

Variety: powder bourbon

Treatment: washing treatment

Altitude: 1930 m

| | Columbia test card |

Colombia is currently the third largest coffee producer in the world, after Brazil and Vietnam. It first planted commercial beans in the 1830s. In the 20th century, coffee accounted for the largest export crop. The mountainous terrain, coupled with a variety of tropical microclimate, provides an ideal planting environment. 75% of the total output is sold abroad, making it the most important source of foreign exchange earnings.

The main coffee producing areas in Colombia are: Huila (San Augustin), Narino, Tolima, Popayan (Cauca), Valle de Cauca, Meta, Antioquia (Medellin), Magdelena (Sierra Nevada), Boyaca, Santander (Bucaramanga) and so on.

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% is mountainous, with parallel mountain systems in the east and middle, part of the Andes, and the central mountain system includes two major volcanoes, Sotara and Petacas. The border province of Cauca, like other southwestern producing areas, has a distinct unimodal distribution (monomodal). The dry season mainly occurs from August to September each year, followed by a concentrated coffee season followed by the following year's concentrated coffee harvest season.

| | Manor introduction |

Diego Bermubez is a young coffee producer from Bolivar, Cauca, Cauca. In 2006, after studying agribusiness management, it began to produce coffee. From the very beginning, he decided to become a boutique coffee manufacturer, applying all the knowledge he had gained in college to coffee production. Since then, he began to participate in some coffee quality-related competitions and achieved good results.

Palaiso Manor has a mild climate and frequent winds from the Pacific Ocean, which help to give their coffee tropical fruit aromas.

These fresh coffee fruits ripen slowly and accumulate high sugar content, which greatly improves the quality of coffee cups. At Finca El Paraiso, coffee is processed mechanically and sustainably in order to maintain consistency in the quality of the coffee produced.

| | handling method |

This bean from Paraiso Manor Powder Bourbon is treated with water washing.

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.

| | Analysis of raw beans |

Pink bourbon, as its name implies, its coffee cherries are romantic pink when ripe. It is a very rare new variety, which is bred by the cross between red bourbon and yellow bourbon. The reason why pink bourbon is rare is that it is difficult to maintain this beautiful pink, sometimes some orange bourbon will be harvested, that is because the color of coffee fruit is ultimately determined by the recessive genes in the pollen grains. Among the pollen grains we selected for hybridization, there are both yellow genes inclined to yellow bourbon and red genes inclined to red bourbon, and these are recessive genes, which are very easy to interfere with each other.

Observing the raw beans, we can see that the particles are oval, the particles are large, the size of the particles is not very uniform, the silver skin attached to the surface will be yellow with a little orange, the color of the beans is green with gray, and the smell of grass and a hint of citrus.

| | Baking analysis |

Roaster Yangjia 800N (baking capacity 500g)

Furnace temperature to 165℃ into the pot, throttle open 3, firepower of 100; tempering point 1mm 399 ℃, firepower unchanged, throttle open to 4; at this time the bean surface turns yellow, the smell of grass completely disappears, enter the dehydration stage, firepower drops to 60 when firepower drops to 80176 ℃ at 166℃, 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 40, 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 2 tons of bread 39fights 05 ", 195 degrees out of the pot.

Agtron bean color value is 72.5 (left), Agtron pink value is 76 (right), Roast Delta value is 3.5.

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Cup test: citrus, cocoa, roasted almonds, caramel, licorice, lemon, fermented, tea, flower

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.

| | Cooking suggestion |

Suggested cooking method: hand flushing

1. Filter cup: V60

2. Water temperature: 88-90 ℃

3. Degree of grinding: medium and fine grinding (BG 5R: the pass rate of Chinese standard No. 20 screen is 58%), that is, the thickness of white granulated sugar

4. Ratio of powder to water: 1:15

Extraction method: 15 grams of powder, steamed with 30 grams of water for 30 seconds, injection to 118 grams, continue to inject water to 227 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is 2 minutes.

Flavor: the whole is relatively clean and balanced, feeling more light and smooth, with peach, plum, grapefruit, cream, roasted almonds, cocoa flavor, lingering tea and flower aromas.