Introduction to flavor and taste of Kenyan SL28 coffee bean varieties in El Salvador olive manor

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As soon as I got the new beans in the editor's store in the past two days, I couldn't wait to bake the beans and test them to taste the taste of the 2017 WBC champion bean, El Salvador Olive Manor. Let's learn something about it with the editor.

Finca Montes El Corozo

El Salvador Olive Manor

Manor: olive Tree Manor

Altitude: 1800-1950m

Variety: Kenya SL28

Treatment: washing

Grade: SHB

| | Bean information |

[olive Manor]

The Olive Manor, which began growing coffee in 1930, surrounds El Salvador's famous LOS VOLCANES National Park. There are rare volcanic flowers around the farm, and there are wild reindeer, raccoon, mountain pig and other wild animals in the national park, which has become a very interesting wild ecological chain.

As the manor is located on the volcano, it is a very fertile volcanic terrain. In 2006, when the Ilamapepec volcano erupted, the ash covered the manor directly. Although the coffee farm was damaged at the time, it became more fertile because of the fertile volcanic soil a few years later.

The Olive Manor has been a fully organic farm since 2016, with Rainforest Alliance certification, where coffee production is managed in traditional processes, washed with clean water and dried in a clay courtyard.

The olive manor is planted in a way that has been handed down in El Salvador for a century. Local Ingas, pomelo and olive trees are used as shade trees, and more than 75 species of trees are cross-shaded to form a natural forest interlaced with coffee trees. And the nourishment of this volcanic soil makes this beautiful coffee garden.

The Olive Manor has been a fully organic farm since 2016, with Rainforest Alliance certification, where coffee production is managed in traditional processes, washed with clean water and dried in a clay courtyard.

| | Variety

Kenya SL-28 is the two most popular varieties produced by the Scott laboratory in Kenya in the 1930s. The Scott Laboratory no longer exists, but it is now the National Agricultural Laboratory and part of the Kenyan Agricultural and Animal Husbandry Research Organization. Both varieties are bourbon-derived varieties, although from different pedigrees: SL-28 was developed from a drought-resistant variety originally planted in Tanganyika, which is part of modern Tanzania; it is generally considered to be of the highest quality but less productive than other commercial Arabica varieties.

The SL variants all show bronze tender leaves, and the output from SL28 is not as large as expected, but copper leaves and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as significant citrus and black plum characteristics, and coffee flavor has a strong rich acidity, rich taste and beautiful balance.

| | washing treatment method |

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.

| | Baking analysis |

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 170℃ and the firepower is 140. the throttle is open to 4 at 140℃, and the firepower remains unchanged; when the furnace temperature is 149.7 ℃, the bean meter turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When the furnace temperature reaches 158.1 ℃, the firepower is adjusted to 110and 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 carefully to the sound of the explosion point. When the sound of the explosion point begins to explode, the throttle will remain the same. After the explosion, the development of the bean surface will be changed, and the smell of the toast will obviously turn to coffee, which can be defined as the prelude to an explosion. At this time, the sound of the explosion point will begin to explode, and the throttle will remain unchanged.

Agtron bean color value is 78.6 (top picture), Agtron pink value is 92 (bottom picture), Roast Delta value is 13.4.

| | Cup mapping |

Flavor: lemon, nuts, berries, citrus, cream

| | recommendation for hand flushing |

Suggested cooking method: hand filter cup: V60

Water temperature: 88-90 ℃

Powder / water ratio: 1:15

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

Flushing and cooking technique: segmented extraction. Steam with 33 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 228 grams to stop water injection, such as water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) extraction time is 1 million 39 percent 56 ".

Flavor: it smells of berries, with citrus, berries, lemons and a hint of vegetation at the end, and a nutty finish. The overall taste is clean and bright.