Special report on washing Red Standard Rose Summer Coffee in Panamanian Jade Manor in the New production season in 2019

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

A few days ago, the editor shared with you a red rose summer of an emerald manor. Today, I would like to share with you another red standard rosy summer that is also from the emerald manor!

Esmeralda Special Washed

[Jadeite Manor Red Standard Rose Summer]

Country: Panama

Producing area: Pokuit

Manor: Jade Manor

Parcels: Haramillo

Treatment method: washing treatment

Altitude: 1700 + m

Variety: rose summer seed

Production season: 2019

Introduction to the manor

The famous Emerald Manor is famous in the boutique coffee industry. It was founded in 1964 and has a history of more than 50 years. In 2004, Jade Manor rose to fame in the BOP competition, which established its position in the boutique coffee industry.

In 1964, Rudolph, a Swedish-American financier. Rudolph A.Peterson retired to Panama and bought the emerald estate in Bouquete, but it was still dominated by dairy at the time.

In 1973, his son Price. Peterson returned to Bouquete to help Rudolph run the farm. After Price takes over, according to altitude and micro-climate, and by cup test performance and planting varieties, the market will be divided into three major brands to sell (Esmeralda Special,Diamond Mountain grows,Palmyra).

Rosa (geisha / Geisha) has been added since 2012 and has become one of the top four brands.

Now that the jadeite manor is mentioned, how can we not mention the classification of the jadeite manor? According to the planting altitude and cup flavor of rose summer in the manor, the emerald manor is divided into three grades: "red standard", "green standard" and "blue standard".

Red mark-jadeite special selection

The rosy summer of the selected batch of jadeite can only be bought through the cup test held by the manor itself every year.

The Jade Manor will hold its own independent bidding, and the bidders are basically Rose Summer Coffee. The Jadeite Manor will be divided by planting plots, and then subdivided into small batches for bidding in each parcel. Only the Rose Summer lots that the manor has come up with for independent bidding can use the selected name of jadeite. Since 2013, there are nine batches of jadeite specially selected.

Halamillo Jaramillo

The red mark rose summer that we entered in this batch of washing treatment comes from the Haramillo plot of the Jade Manor.

Haramiyo can be said to be a famous piece of land in the Jade Manor, with an average elevation of more than 1650m. It is the discovery and cultivation site of the rosy summer that won the BOP competition in 2004.

The Haramiyo plot is surrounded by a unique climate formed by humid and cold air from the mountains, which allows Rosa Rosa to absorb the natural essence and spit out fragrance during the growing season.

The decreasing temperature with the rising altitude, unique microclimate and good shade trees make it a place to live in rose summer and give it more delicate and rich flower fragrance; at the same time, Haramiyo has also become the exclusive planting place for many top micro-batch rose summers.

The Haramiyo site is divided into five small plots: Mario (Mario), Noria (Ferris wheel), Reina (queen), Bosque (forest) and Buenos Aires (Buenos Aires).

In order to ensure the traceability of coffee, the landowners named the coffee harvested on these plots after the land in which they are located; when the coffee buyer saw these names, they could know the specific plot information of each batch of coffee.

Washing treatment

Put the picked coffee cherries into a filter pot, filter out the sundries floating on the water surface, pump the water away, and then push the selected ripe coffee cherries down the funnel.

The peel and pulp of coffee cherries are mechanically removed, and the removed flesh is collected and used as fertilizer for farms and pastures.

Then put the coffee beans that have removed the skin and flesh into the sink to rub against each other and remove the pectin from the coffee beans. Then soak the coffee beans wrapped in parchment in a container overnight and dry the next day.

Baking analysis

The bean quality of this red standard rose summer is harder, because it is the bean of the new season, so the water activity is better. Because the raw beans are slender, pointed at both ends, and the distance from the bean table to the bean core is short, we choose the way of high temperature rise and rapid dehydration when baking, with a faster baking rhythm to show the fruit flavor and flower fragrance of Red Standard Rose Summer!

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 160℃, the firepower is 120mm, and the throttle is set to 3 ", the temperature of the furnace is 1mm / ℃, the throttle is opened to 3, and the firepower is adjusted to 100. when the furnace temperature is 149.5 ℃, the bean meter turns yellow, the smell of grass disappears completely, and the dehydration stage is entered. When the furnace temperature reaches 160℃, the firepower is adjusted to 80 and the throttle is adjusted to 3.5.When the furnace temperature reaches 160℃, the firepower is adjusted to 80 and the throttle to 3.5mm.

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, and the explosion begins to occur at the time of the explosion. After the explosion, the development of the bean surface will be ugly, and the smell of toast will obviously change 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, and it will start to explode at the end of the explosion.

Agtron bean color value is 68 (left), Agtron pink value is 78.7 (right), Roast Delta value is 10.7.

Cup test flavor: wild ginger, jasmine, citrus, grapefruit, honey, cream

Hand flush sharing

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90-92 ℃

Powder / water ratio: 1:16

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

Cooking technique: stage-by-stage extraction

Amount of powder: 15 grams, steaming with water twice the weight of powder. When you see the surface of the powder bed from wet to dry, you can end the steaming for about 30 seconds. Water injection to 126g section, see the liquid level drop is about to reveal the powder bed, continue to inject water to 240g water cut off. (steaming starts) extraction time is 2: 03 ".

The wet fragrance is the scent of ginger and jasmine, with sour notes of lime and citrus in the entrance, bergamot flavor in the middle, green tea in the end, and sweet sugar in the end.

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.