Coffee Manor-introduction of Rose Summer Coffee beans and Iron pickup Coffee beans in Erida Manor, Panama

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When asked what is the most famous manor in Panama? There is no doubt that the Emerald Manor, but the rise of Panama in recent years, such as Arida Manor, Jensen Manor, Sofia Manor and other estates appeared to the public. This issue of Qianjie Coffee introduces the story of Erida Manor.

Panamanian Erida Manor is located in the famous boutique coffee producing area of Panama-Poquet, which is the most famous manor of the Lamastus family. It was founded in 1918, and it has been a century since Robert Lamastus, the founder of the Lamastus family coffee estate, planted the first coffee tree. It has witnessed the popularity of fine coffee in the world. Erida Manor has a total area of 65 hectares, more than half of which is within Baru Volcano National Park, only 30 hectares are used for planting coffee trees, and the rest are virgin forests. Coffee is grown from 1670 to 1850 meters above sea level and is one of two coffee estates at high elevations in Panama (the other is located at Carmen in the Vulcan Valley. )

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, Alida Manor was able to achieve good results in cup test competitions.

There are three main varieties in Alida Manor, namely, Catuai (Kaduai), Typica (Iron pickup) and Geisha (Rose Summer). The processing plant of the manor is halfway up the hillside. After the coffee is picked, it can be transported to the factory for processing as soon as possible to ensure that the quality of the coffee fruit will not be affected. Of course, Arida's environment is also suitable for growing other high-quality temperate crops, especially tree tomatoes and some uncommon high-altitude fruits. Interestingly, the taste of these fruits can also be found in Arida's coffee.

In addition to the unique ultra-high altitude and micro-climate, Mr. Wilford, the owner of the manor, has also made considerable efforts in harvesting and processing. In order to meet the highest standard, the coffee at Alida Manor is only allowed to pick the most ripe coffee fruit (Ripe on Pinton) by hand, which has a high maturity and naturally high sugar content in pectin, which is also the basis for producing Arida's high-quality flavor.

In the BOP competition, Erida Manor has become a strong opponent of the Emerald Manor, not only winning many BOP championships, but also the record holder of BOP Cup scores (Alida Green Top washing Rose Summer scored 94.66 in 2018, breaking the 2016 BOP Green Top Water Rose Summer record of 94.15).

In the BOP competition in 2019, Arida, the champion of the Rose Summer treatment group, broke her own BOP record again with a high score of 95.25 in ASD treatment.

Mr. Wilford, the owner of the estate, in addition to the extremely strict treatment of coffee cultivation, the "purification" of raw beans is also more stringent than those of the same industry. In the case of Alida of Panama, after the raw beans are processed, they need to go through more than 5 months of low-temperature Resting to remove green, so that the flavor of coffee can be more balanced and full development. (low-temperature Resting is a concept of raw bean purification that was vigorously promoted by coffee master George Howell in 2006. We found that raw beans in subtropical places need to be kept at low temperature, but different treatments and elevations will change the time of low-temperature Resting. For Alida, Panama, 5 months of low-temperature Resting is the best.)

This rose summer coffee of Qianjie Coffee is treated by anaerobic fermentation at 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.

Roasting Analysis of Qianjie Coffee

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.

Suggestion on brewing coffee in Qianjie

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (pass rate of Chinese standard No. 20 screen 78%)

Water temperature: 90-91 ℃

Filter cup: hario V60

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.

In addition to King Rose Summer Coffee, Arida Manor also has other excellent coffee varieties, such as Alida Manor Iron pickup Coffee, which is resident on the Qianjie bean list. Typica is one of the oldest varieties of Arabica coffee found today. it is famous for its excellent flavor. In the treatment, Alida adopted the method they are best at-exquisite tanning treatment.

Roasting Analysis of Qianjie Coffee

Enter the pot at 170 degrees Celsius, adjust the firepower to 140 degrees after opening the throttle for 30 seconds, and adjust the firepower to 140 degrees at the return point of 39 degrees Celsius. At this time, the bean watch turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 110 degrees, and the throttle is adjusted to 4 degrees.

At 8'45, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes 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, to 9: 07 "start the explosion, adjust the firepower to 90 degrees, adjust the throttle to 4 (the firepower should be very careful, not so small as to be free of cracking sound), 1: 45" after the explosion, 190 degrees into the pot.

Suggestion on brewing coffee in Qianjie

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (pass rate of Chinese standard No. 20 screen 78%)

Water temperature: 90-91 ℃

Filter cup: hario V60

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) the extraction time is 2 minutes.

Flavor: with aromas of fermented wine and jasmine, with sour notes of peaches and oranges. The sweetness of raisins and sucrose is obvious.

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