[notes of baristas in front street] Special report on coffee at Santa Ana Chocolate Lover Manor in El Salvador

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Santa Ana, El Salvador

Manor: Finca Guayabo Chocolate Lover Manor

Variety: bourbon

Altitude: 1450

Grade: SHB

Treatment: 50% washing, 50% honey treatment

/ beans information

Mount Santa Ana is the volcano of Santa Ana in El Salvador, 2381 meters above sea level, is the highest volcano in the country. The summit of Mount Santa Ana has four nest-shaped craters and craters, with a small volcanic lake in the middle.

Salvadoran coffee has six major producing areas, which are generally distributed in the alpine slopes or plateau areas covered with volcanic ash at an altitude of 1200 meters. November to April of the following year is the coffee harvest and harvest season. Because coffee prefers mild climate, so coffee trees are mainly planted in tall shade (shade grown coffee), in order to avoid excessive temperature and direct sun exposure, affecting the quality of coffee beans. The coffee beans produced by it belong to Arabica species, mainly from Pacas and Bourbon brands, and belong to big beans with sweet taste and excellent flavor.

| | Manor introduction |

Chocolate Lover Manor EL GUAYABO is a farm located in the Santa Ana volcanic belt in Santa Ana, El Salvador, at an altitude of 1300 to 1500 meters above sea level, planted on the hillside of the volcanic belt, along with a valley. The micro-climate produced by the winding mountains has created the coffee grown here with a very delicate flavor.

This farm is mainly planted with Bourbon varieties, which stretch all over the hillside. As the primitive forest in this area is quite intact, there are often nearby birds, reptiles and other wild animals to visit in the coffee garden.

| | Variety

Bourbon, the second species caused by the Typica mutation, is the oldest coffee variety in existence, and the green fruit appears bright red when it is ripe. Compared with the tin card species, the bourbon species has wider leaves and denser growth. although the seed setting is higher than the tin card, the harvest time is also 2 years, which is also a variety with less yield, but it has a high-quality taste, like the sour taste of red wine, and the aftertaste is sweet.

Coffee bean granules are large in shape, uniform in size, uniform in color and glossy. In order to facilitate harvesting, farmers will prune coffee trees to no more than 150 centimeters.

| | treatment (50% washing, 50% honey treatment) |

Finca Guayabo mainly presents this coffee bean with different post-processing methods, with 100% Bourbon varieties, with 50% honey treatment and 50% water washing, so that the native Bourbon varieties show different flavors through different treatments, showing a multi-level milk-like smoothness and adding cocoa chocolate blend "chocolate lover".

The honey treatment method is to transport the coffee beans to the honey treatment plant at an altitude of about 1800 meters, and to the lower altitude for treatment because it is not easy to form clouds, sufficient sunshine and strong ultraviolet rays, which can make the coffee beans absorb enough heat to make the coffee show a very good aroma, so that the coffee can be dried in a very short time, and the flavor can be better presented.

The washing rule is to make use of the rich water resources in this area to give the coffee a very clean taste. 50% honey treatment and 50% water washing are mixed together to make a special single orrigin coffee, which is the flavor the farm wants to express, filling the coffee with chocolate, cocoa and stone fruit flavors, and naming it "Qiao Ke Lover" series.

| | Baking analysis |

When our front street baker got this [El Salvador Santa Ana] raw bean, we saw that the density of the bean was relatively high, and the medium heat was used in the baking process to prolong the dehydration time of the bean. After the bean burst, the caramelization reaction of the bean was properly lengthened so as to make the bean sweeter in flavor.

Roaster Yangjia 800N (baking capacity 300g)

Furnace temperature 180 ℃ into the pot, firepower 125, throttle open 3; tempering point 1 temperature 39 ℃, the throttle is adjusted to 3.5, firepower is adjusted to 100; when the furnace temperature is 151.2 ℃, the bean table turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the furnace temperature reaches 156℃, the firepower is adjusted to 80, the throttle remains unchanged, when the furnace temperature reaches 166℃, the firepower is adjusted to 50, the throttle remains unchanged, and the throttle is adjusted to 5 after an explosion.

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 throttle will open to 5, and the development after the explosion will be 2pm ", 194.1 ℃.

Agtron bean color value is 71.7 (left), Agtron pink value is 85.5 (right), Roast Delta value is 13.8.

| | Cup mapping |

Cup test flavor: nuts, dark chocolate, cream, berries, caramel

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 in response to the new information, subject to the latest updates.

/ brewing and sharing

Suggested cooking method: hand flushing

Filter cup: V60

Water temperature: 88-90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG-6T (57% pass rate of Chinese standard No. 20 screen), that is, medium and fine grinding

Flushing and cooking technique: segmented extraction. Steam with 33 grams of water for 30 seconds, small water flow around the circle to 127 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 228 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 1 minute 39 per 58 ".

Flavor: it smells fruity and nutty, with nuts, cream, caramel, berry and citrus acidity in the finish, with a well-balanced overall taste.

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