2019 Best Panamanian BOP Coffee auction results announced! Characteristics and stories of Panamanian coffee beans

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The global auction for best Panama in 2019 ended at 12:48 Beijing time on July 17, 2019. The new "bid king" Alida Manor's "anaerobic slow Solar Top Summer" (Elida Geisha Green Tip Natural ASD) finally sold for $1029 / lb, breaking the bidding record of $803 / lb set last year. It has become the highest auction price in the history of the best Best of Panama coffee. Qianjie also got a rosy summer coffee bean from the same elevation and the same plot as the BOP champion, and then let's see how this bean performs.

Qianjie Coffee-Alida low temperature and slow Sun Rose Summer Coffee beans

Producing area: Pokuit producing area of Panama

Manor: Alida Manor

Altitude: 1900 m

Variety: Rose summer

Treatment: anaerobic fermentation, low temperature and slow solarization.

Top Rose Summer-the Glory of the Best Panama (BOP)

As the first raw bean event in the world, the emergence of BOP can also be regarded as a game against the Panamanian boutique coffee industry at that time, and successfully opened up a blue ocean for Panama to win by quality through this game. In 1995, seven coffee producing families in Panama jointly established the Panamanian Fine Coffee Association (Specialty Coffee Association of Panama, hereinafter referred to as SCAP); and in 1996, they launched the first Panamanian raw bean competition, the best Panama (Best of Panama, hereinafter referred to as BOP).

Compared with previous years, the most interesting change in this BOP is the grouping: in the past few years, the groups were divided into the sun and water washing groups, but this year they were divided into the treatment group and the water washing group. Encouraged by last year's BOP championship and high bidding prices, many Panamanian producers began to hope to improve the quality of coffee through different treatments, even bringing in treatment experts from other producing areas.

Therefore, in the competition, there is no shortage of coffee with special treatments such as lactic acid fermentation, carbon dioxide impregnation, yeast treatment, and so on. It is very difficult to generalize this group with "sun exposure". From the point of view of keeping pace with the times, the competition decided to classify all non-traditional water-washed coffee as "treated" coffee. Like this year's new standard king-GNEP-01 Elida Geisha Green Tip Natural), in the detailed description, the treatment method is to use the NATURAL-ASD (anaerobic slow drying) process that has just been mastered this year, and finally set a record of 95.25 points in the BOP competition. To sum up, the whole BOP in 2019 is divided into five groups, namely Rosa treatment group, Rosa water washing group, traditional variety treatment group, traditional variety washing group and Pacamara group.

As in 2018, Alida Manor coffee beans remained the biggest winner at the 2019 BOP auction. In the previous BOP raw bean competition, Alida Manor's two coffee beans won the champion of Rose Summer treatment Group (95.25 points) and Rose Summer Water washing Group (95.00 points), respectively, with the highest score in this group, making Alida Manor once again become the "double crown" of BOP. Of the 49 lots of BOP auctions this year, 18 were sold in the Solar Group, with the highest price being the anaerobic slow Sun Top Rose Summer (Elida Geisha Green Tip Natural ASD) of Ellida Manor, the champion of the Rose Group. The final price was $1029 per pound, equivalent to about 7079 yuan per pound.

The 2019 BOP global auction has a total of 24 countries and regions, 197 international buyers participated in the auction, not only set a record for the largest number of bidders, the average transaction price of US $100.70 / lb is also the highest in history. Today, when the price of international coffee continues to decline, Panamanian coffee has successfully inspired coffee growers by opening up a blue ocean of quality.

Introduction of Alida Manor

More than half of Alida Manor is in the reserved area of Panama's Volcan Baru National Park, and Mount Baru is one of the highest volcanoes in Central America, with 14000 hectares and seven different climatic zones. Alida Manor is an ultra-high altitude estate rarely seen in Central America. Coffee is grown from 1670 meters to 1850 meters above sea level. It is one of two coffee farms with high elevations in Panama. Another estate with these elevations is located at Carmen Manor in the Vulcan Valley. Alida Manor, the most famous manor of the Lamastus family, was founded in 1918. It has been a century since Robert Lamastus, the founder of the Lamastus family coffee estate, planted the first coffee tree, and has witnessed the popularity of fine coffee around the world.

At such a high altitude, the low temperature delayed the ripening of the coffee berries, about a month later than the normal ripening period, while the fertile volcanic soil provided sufficient nutrients for the coffee, coupled with the good microclimate brought by the Baru volcano, Elida Manor was able to achieve good results in cup test competitions. Until now, Alida Manor has been passed on by the descendants of the Lamastus family, including the owner Mr. Wilford, the son of Wilford's father Thatcher,Wilford / fourth-generation successor Wilford Jr. There are three main varieties planted in Elida Manor, namely, Catuai (Kaduai), Typica (Iron pickup) and Geisha (Rose Summer). The processing plant of the manor is halfway up the hillside, and the coffee can be transported to the factory for processing as soon as it is picked to ensure that the quality of the coffee fruit will not be affected.

Coffee bean variety

The low-temperature and slow-drying coffee beans in this Alida manor in front of the street adopt rose summer coffee beans, using green leaf rose summer and copper leaf rose summer respectively. Green leaf (Green Tip) rose summer variety and copper leaf (Bronze Tip) rose summer variety, green leaf rose summer is characterized by floral fragrance, strong sour taste and sweet taste. On the contrary, the weight and sweetness of copper leaf rose summer are mainly, and the sour taste is not obvious. After getting the raw beans of the coffee beans, Qianjie noticed that the raw beans looked yellowish green and smelled of Sydney, orange and a hint of fermentation.

Low temperature and slow sun treatment

Ferment the picked coffee cherries in a sealed vessel for 4-5 days, then spread the thick coffee berries on the tanning bed to allow them to dry slowly. The treatment of low temperature and slow sunlight requires more time and energy from producers. Under the gestation of time, slow drying allows coffee cherries to develop the best water activity in this process, so that the flavor develops better, and raw beans can last longer in the production cycle. But at the same time, this way not only depends on the weather for food, but also prolongs the time required for each batch of production and increases the cost of raw beans.

Record of coffee roasting in front street

When the Qianjie roaster got the bean, he noticed that the coffee had medium granule and density, absorbed more calories in the baking process, and Mena reacted faster. Open the throttle when the bean body begins to turn yellow, develop more fermented aroma and improve its sweetness and balance.

The furnace temperature is 160℃, the firepower is 100C, the throttle is opened 3, the temperature return point is 1: 42 ", when the furnace temperature is 146℃, the throttle is opened to 4, when the furnace temperature is 146℃, the bean watch turns yellow, and the grass smell disappears completely; when the furnace temperature is 166℃, the firepower is reduced to 80, and the throttle remains unchanged. The smell of toast obviously changes 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, start to explode at 8: 28 ", adjust the firepower to 50, the throttle is fully open, and develop 1: 45" after an explosion. 194.5 ℃ into the pot.

Coffee cup test report on Qianjie

Qianjie Coffee will be tested within 8-24 hours after the sample beans are roasted. The cup commonly used by baristas in front street is a ceramic bowl with a capacity of 200ml. The water temperature used in the cup test is 94 °. The pass rate of 20 # standard screen (0.85 mm) controlled by grinding degree is 70% Mel 75%. Ratio: 11 grams of coffee powder and 200 milliliters of hot water, that is, 1VR 18.18, so that the concentration of the extract is exactly within the range of 1.15% Murray 1.35% gold cup, and the soaking time is 4 minutes.

Dry fragrance: flowers, berries

Wet fragrance: apricot

Flavor: Huangxiang, orange, guava, grapefruit, apricot, honey, cream

Experience of brewing coffee in Qianjie

Filter cup: hario V60

Water temperature: 90-91 ℃

Degree of grinding: medium and fine grinding (BG 6m: 80% pass rate of Chinese standard No. 20 screen)

Powder / water ratio: 1:15

Qianjie coffee brewing method: segmented extraction. The amount of powder is 15 grams, steam with 30 grams of water for 30 seconds, small water is injected around the circle to 125 grams, when the water level is about to expose the powder bed, continue to inject water to 226 grams, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) extraction time is 1: 50 ".

Brewing flavor: it smells slightly fermented and floral, with grapefruit, lemon and guava flavor in the mouth, honey sweetness in the middle and black tea tail.

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