Introduction to the characteristics of litchi orchid coffee treated by fermentation in Honduran litchi orchid coffee bean flavor wine barrel

Today, Qianjie comes to share a baking curve of Honduran coffee beans. This Honduran coffee bean smells creamy. In order to show the personality of this bean, Qianjie starts with understanding the origin, variety and treatment of this coffee, and then delves into how to bake and brew.

Honduras Finca Mocha Lychee Lan

Qianjie Coffee: Lizhi Orchid, Manor Moca, Honduras

Country: Honduras Origin: Masaguara Manor: Moka Manor altitude: 1500-1700m varieties: Kaddura, Kaduai treatment: fine washing + brandy barrel fermentation

Moca Manor is located in Masaguara, Honduras, where coffee is planted at an average elevation of 1500 meters, providing a good environment for coffee cultivation. The taste of litchi orchid is based on its Kaddura and Kaduai varieties. Kaddura comes from a natural variety of bourbon, bringing higher yields on the basis of bourbon flavor, while Kaduai is an artificial hybrid between Kaddura and the New World with strong disease resistance. Both coffee varieties are common in American countries, which not only have high quality bourbon flavor, but also have high yield.

In addition to the varieties, the biggest feature of litchi orchid comes from its brandy barrel fermentation, the coffee fruit is carefully washed immediately after picking, the peel and pulp are removed and the coffee beans are put into the barrel for low-temperature fermentation. the temperature is controlled at 15 to 20 degrees Celsius and the fermentation time is as long as 30 to 40 days. The fermented coffee beans will also be dried to reduce the moisture content to about 11%. This method of treatment brings a unique barrel flavor tone to Litchi orchid coffee. Delicate washed brandy barrel fermentation makes litchi orchid coffee raw beans absorb the flavor of the barrel.

After brandy barrel fermentation, the beans have soft lychee and honey aromas, combined with alcoholic brandy and oak aromas.

Baking curve of litchi orchid & cup test result

When roasting this litchi orchid coffee bean, Qianjie Coffee will choose 220C, the throttle is 4C, the firepower is 200C, the temperature recovery point is about 1 minute and 30 seconds, the furnace temperature is 140C, the throttle is 6, and the firepower is 80 when the firepower drops to 120176 C at 151C. At about 8: 28, there are ugly wrinkles and black markings on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. Start to explode at 9: 15, adjust the throttle to 8 (the firepower should be very careful, not so small as to be free of bursting sound), develop 2 minutes and 10 seconds after an explosion, and finally put into the pot at 195 degrees.

Qianjie coffee is tested after roasting for 24 hours, and the soaking extraction mode of the cup test can help us to better understand a coffee bean, so Qianjie coffee often uses the cup test mode to adjust the baking curve and store quality control. When testing litchi orchid in the cup, we can feel the obvious wine heart chocolate, cream, honey and refreshing fruit acidity, reminiscent of litchi.

Flavor: cream, dark chocolate, honey, litchi, brandy, taste is mellow, sweetness is obvious, with the change of temperature, the taste of sipping wine is obvious.

Hand punch reference

Filter cup: Hario V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: medium fine grinding (EK43s scale 9.5: Chinese standard No. 20 screen pass rate 80%)

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 40 seconds (because the beans are relatively fresh, the gas is exuberant, and the steaming time is slightly prolonged) small water flows are injected around the circle to 124 grams for stages, and when the water level is about to expose the powder bed, continue to inject water to 228 grams to stop water injection, and remove the filter cup when the water level is about to expose the powder bed. (the time of steaming starts) the extraction time is 2grams 39t00 ".

Flavor description of hand-made litchi orchid coffee: there are litchi, brandy, dark chocolate and cream in the entrance. With the change of temperature, the wine and dark chocolate are obvious, the taste is mellow, and the finish is sweet.

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