Comparison of the flavor of hand-made coffee between Shumawa Black Honey and Jushi Manor in Costa Rica

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Recently, a new coffee bean treated with black honey from Boulder Manor has been added to the shop. Is there a big difference between this black honey from Boulder Manor and Shumawa Manor? Let's compare today's small series ~

| About the Manor

shumawa estate

[Shumawa Manor] is located in the western valley, most of the production season in November-March, is a longer harvest area, by more Pacific air blowing, the temperature is often cooler than other mountains at higher altitudes, so the quality of coffee cherries and seeds is very excellent.

Costa Rica's Shumava Estate is a very young estate; Francisco Mena, who was originally engaged in the coffee trade, bought the land and kept most of the original forest, only a small part of which was developed as a coffee growing area to maintain the natural ecological balance of the estate.

Shumava Estate is located between 1670 and 1790 meters above sea level, in another well-known producing area of Costa Rica-the Western Valley, with high temperature differences and fertile soil, which is very suitable for coffee cultivation.

brunca

[Stone Manor] is located in Brenka production area, most of the production season in August-January, moderate acidity, full, suitable for all kinds of consumers, taste and other production areas have compatibility.

Stonehenge is located in Brunca, southern Costa Rica. It is connected to Panama due to the terrain and mountains. It has a diversified micro-climate. Stone carvings of indigenous people unearthed near the estate from 200 BC to 1500 BC are called secret stone balls, so the estate is named after the stone.

| approach

These two bean treatments are black honey treatments.

Honey treatment first appeared in Costa Rica in Central America, mainly because of the lack of water resources in some high altitude areas of Central America, so coffee fruits were sun-dried together with the pulp mucosa after using a pulp sifter.

The pectin mucosa part is the part with the highest sugar content of coffee fruit, and it is also an important part of coffee processing and fermentation. It can be said that 80% of this part determines the nutrient supply during the processing. White honey retains 30% pectin, yellow honey retains 60% pectin, red honey retains 75% pectin, and black honey removes almost no pectin.

| green bean contrast

The variety of [Shumava Black Honey] is Kadura. The raw beans are small and some of them are different in size. They smell light fruit aroma and grass fragrance.

The varieties of [Rock Black Honey] are Kadura and Kaduai. The raw beans look uniform and plump, smelling of peach sweetness and light fermented fruit.

| baking analysis

[Shumava Black Honey]

Yellowing point 5 '10 ", first explosion starts at 8' 40", temperature is 185℃, first explosion develops 1 '45 ", temperature is 193℃.

Agtron bean color 65.7 (top), Agtron pink 81.9 (bottom), Roast Delta 16.2.

[Rock Black Honey]

Yellowing point 525 ", the first explosion starts in 9 minutes, temperature is 183.3℃, after the first explosion development 2 minutes, temperature is 195.5℃.

Agtron Bean 66.5 (top), Agtron Pink 77.6 (bottom), Roast Delta 11.1.

| Flavor contrast

* cup test

[Shumava Black Honey] Fermented aroma, brown sugar, sweet spices, flowers, citrus, caramel, nuts

[Rock Black Honey] Fermented aroma, fruity, red wine, raisins, strawberries, jackfruit, nuts, hazelnuts, caramel

* hand-washed

Parameters & methods: powder amount: 15g; grinding degree: medium fine grinding, i.e. fine granulated sugar thickness (VARIO 5O: Chinese standard 20 sieve pass rate 57%); water temperature: 90℃; powder water ratio: 1:15.

Steaming with 30g of water for 30 seconds, filling water to about 120g in stages, continuing to fill water to 226g when the water level is about to expose the powder bed, and removing the filter cup when the water level is about to expose the powder bed.

[Shumava Black Honey] Wet fragrance has sweet spices, light fermentation fragrance, citrus, blackberry, orange, cherry sour and sour, almond, raisin flavor in the middle, caramel sweet at the end.

[Rock Black Honey] Wet fragrance is rich fermentation fragrance and strawberry fragrance, the entrance has strawberry jam, berry fruit, blackcurrant, the middle has hazelnut and cream flavor, the end is caramel sweet.

1. Flavor description varies from person to person, and is affected by water temperature and brewing method. This cup test report provides the description defined by the flavor wheel under the same brewing equipment and parameters, so as to provide reference;

2. The content will be revised in time to respond to new information content, subject to the latest updates;

| summary

Compared with the two black honey, Xiao Bian thinks that although the two beans are treated with black honey, the two beans have obvious fermentation fragrance, but the flavor of [boulder black honey] is more unrestrained, and the flavor of [Shumava black honey] is softer.

END