Introduction of Lactic Acid Sun-treated Coffee in Colombian Palm and Big Bird Manor

Colombia LA PALMA & EL TUCAN

Colombian Palm trees and Big Bird Manor

Country: Colombia

Producing area: Cymbidium

Manor: Palm Tree and Big Bird Manor

Treatment method: lactic acid solarization

Altitude: 1650 m

Variety: Kaduai

Palm trees and Big Bird Manor LA PALMA&EL TUCAN

Palm Tree and Big Bird Manor was founded in 2011 by crazy scientists, fanatical founders, persistent farmers and talented artists!

Felipe, one of the founders of the estate, has been engaged in the boutique coffee business for more than a decade. He used to trade raw beans in the United States and decided to return to Colombia around 2010 to devote himself to his hometown's boutique coffee industry revolution; manor manager Sebastian, as the champion of the 2018 Colombian Coffee Brewing Competition, is keen to promote Colombian coffee around the world.

Unlike traditional coffee producers, instead of inheriting any coffee estate from the previous generation, they are looking for the ideal coffee growing environment (Ecotopo) from scratch: ideal altitude, perfect weather, right amount of sunlight and natural shade, good water source, right temperature, and special coffee growers in the area.

In their first year, they visited more than a hundred farms, but it was not until November 2011 that they found a satisfactory place and bought an 18-hectare land in the Cundinamarca region, 1600-2200 meters above sea level, in the East Andes, a mountain with an almost pristine forest divided by the beautiful Apulo River River. The monsoon from the Pacific Ocean and the warm and humid air from the Amazon form a complex and changeable climate here, giving the coffee a rich local flavor, and the ultra-high altitude also gives the coffee a unique flavor.

There are state-of-the-art LPET processing facilities on the farm, where they handle a range of coffee fruits from neighbors and crops purchased from neighboring farms.

Palm and Big Bird Manor in addition to actively assisting nearby small farmers to upgrade their planting and treatment (Neighbors & Crops project), over the past five years, landowners have been committed to cultivating a unique local flavor in the Free Manor, devoting a lot of resources and time to planting and treatment. In addition, they have also developed different product lines to meet the preferences of different flavor audiences, which is the highest quality representative of the manor, the manor own variety (Estate & Varietals) project.

The beans for the 2019 WBC champion come from this manor!

Treatment method

Lactic acid fermentation treatment

Lactic acid fermentation (Lactic Fermentation) is a classic treatment of the manor. Lactic acid fermentation is an anaerobic method to obtain higher concentration of lactic acid bacteria in the process of coffee fermentation. Because the ideal flavor of coffee is "mellow", "high sweetness", "caramel", "wine acidity" and "silky taste", all of which depend on the concentration of lactic acid in the fermentation process. Palm trees and big-billed bird estates are fermented with mucus carbohydrates, a type of bacteria that produces lactic acid to get a more complex level of flavor.

Before you begin to remove the peel, put the cherries in an airtight jar. The sugar content, temperature and pH value were recorded. Ripe cherries have a high sugar content, and they provide plenty of food and fermentation for yeast and bacteria that naturally exist in the air and coffee cherries. One of the by-products of this fermentation is carbon dioxide. When the jar is sealed, it is slowly filled with carbon dioxide, draining the air. Under these anaerobic conditions (that is, no oxygen), the living bacteria produce lactic acid, hence the name. After lactic acid fermentation, LPET will ferment the cherry in a container for about 70 hours before removing the peel.

If you want to know whether the cherry has undergone lactic acid fermentation, the easiest way is to look at the beans after removing the peel and pulp. Everything went well, because a little alcohol was also produced during the fermentation process, and some of the colors in the pulp were transferred to the beans (pictured above).

After drying, these raw coffee beans still need to be manually screened before they can be exported. In the final screening process, the ratio of raw coffee beans to coffee cherries was about 1:85, which means that LPET needs an average of 85 kilograms of coffee cherries to produce 10 kilograms of raw beans.

Raw bean analysis

The variety of this bean is Kaduai, and the raw beans look small and yellowish green, with aromas of green apples, fermented fruit and a hint of grass.

Kaduai (Catuai)

"Catuai" Kaduai comes from the vernacular, which means "very good". This is a hybrid of New World and Kaddura, which can be described as a second generation. It inherits the advantages of the low height of Kaddura, inherits the advantages of the low height of Kaddura, changes the shortcomings of the new world, and makes up for the weakness of Arabica fruit. The result is solid, and it is not easy to fall when the strong wind blows. The biggest regret is that its overall flavor is slightly more monotonous than Kadura.

Baking analysis

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 150 ℃, the firepower is 120, and the throttle is set at 3; the temperature recovery point is 1 ", and the throttle is opened to 4 at 140℃, and the firepower remains unchanged; when the furnace temperature is 146.2 ℃, the bean meter turns yellow, the grass smell disappears completely, and enters the dehydration stage; when the furnace temperature reaches 160℃, the firepower is adjusted to 70, and 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, 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, listen carefully to the sound of the explosion point, and the explosion will begin to occur at the end of the explosion.

Agtron bean color value is 66.8 (left), Agtron pink value is 78.4 (right), Roast Delta value is 11.6.

Cup test flavor: grapes, berries, honey, cream, black tea

Hand flush sharing

Filter cup: Hario V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

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

Flushing and cooking technique: segmented extraction. Powder amount of 15 grams, with twice the weight of water for steaming, see the powder bed surface from wet to dry when you can end the steaming, the time is about 30 seconds. Water injection to 121g section, see the liquid level drop is about to expose the powder bed, continue to inject water to 226 grams, water level drop is about to expose the powder bed to remove the filter cup. (steaming starts) extraction time is 1: 45 ".

Flavor: sour notes of citrus, strawberry and lemon grass, sweet honey and raisins, cream and nuts in the middle, black tea finish.

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.