BOP bid winner Manor Arida Manor introduction to low temperature and slow Solar Rose Summer by anaerobic fermentation

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In this year's BOP competition, Solar ASD treatment Rose Summer from Amida Manor in Panama won the champion of BOP Rose Summer treatment Group with a high score of 95.25. Recently, we have also entered a Rose Summer which comes from the same elevation as this year's BOP Champion. We can't wait to share it with you.

Panama Elida Estate

Erida Manor in Panama

Producing area: Pokuit producing area of Panama

Manor: Erida Manor

Altitude: 1900 m

Variety: Rose summer

Treatment: anaerobic fermentation, low temperature and slow solarization.

| | Panamanian Pocket |

Boquete is a town of Chiriqui in Chiriki province, located near the border between Panama and Costa Rica, close to the famous Baru Baru volcano, the scenery is beautiful, the soil is rich and fertile, the climate and soil are ideal for producing quality coffee.

The microclimate in the Poquet Heights of Panama is a unique and important resource for boutique coffee in the Pokuit region; it is Panama's east-west environment that allows cold air to converge above 6500 feet through the Central Mountains, resulting in a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth, so the coffee trees planted here are growing very well.

| | 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.

Erida Manor is an ultra-high altitude manor 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 estate of the Lamastus family, was founded in 1918. Since Robert Lamastus, the founder of the Lamastus family coffee estate, planted the first coffee tree, it has been a century and witnessed the popularity of boutique 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.

| | Award winning record |

Not only won many BOP championships, but also held the record for measuring the score of the BOP Cup (Alida Green Top Water washed Rose Summer with an ultra-high score of 94.66 in 2018, breaking the 2016 record of Alida Green Top Water Rose Summer 94.15).

In this year's BOP competition, Arida, the champion of Rosa Solar ASD treatment, broke her own BOP record again with a high score of 95.25.

| | Analysis of raw beans |

The variety of this bean is Rosa. The raw bean looks yellowish green and smells of Sydney, orange and a hint of fermentation.

Rose summer

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.

| | handling method |

Arida Manor, which has always been famous for its traditional sun treatment, finally mastered this NATURAL-ASD (anaerobic fermentation low temperature and slow sun treatment) process this year after years of experiments. And with this method of treatment of Rose Summer, it won the championship of this year's BOP Rose Summer treatment Group.

The treatment of this bean is anaerobic fermentation, low temperature and slow sun exposure.

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.

| | Bake Analysis |

This coffee has medium granule and density, absorbs more calories in the roasting process, and Mena reacts 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.

Agtron bean color value 68.2 (left), Agtron pink value 75.7 (right), Roast Delta value 7.5.

* testing the flavor of cups

| | recommendation for hand flushing |

Suggested cooking method: hand flushing

Filter cup: hario V60

Water temperature: 90-91 ℃

Degree of grinding: medium and fine grinding (BG 5R: 58% pass rate of Chinese standard No. 20 screen)

Powder / water ratio: 1:15

Technique: 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 ".

Flavor: it smells slightly fermented and floral, with grapefruit, lemon and guava flavors in the mouth, honey and black tea in the middle.

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.

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