Panamanian coffee beans Panamanian flute manor iron truck washing beans how to wash beans?

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

Banama Finca Altieri Typica

Panamanian flute manor iron pickup

Region: Pokuit producing area (Boquete)

Variety: iron pickup (typica)

Production: flute Manor (Finca Altieri)

Altitude: 1650m

Soil quality: volcanic soil (Volcanic clay)

Harvest: November-January

Treatment: washing

This is a traditional Panamanian water-washed bean. Bean seed is the oldest variety of iron pickup. It is very clean and well balanced, with floral and blueberry flavors, similar to rose summer, with a long finish and plenty of sweetness.

High temperature: citrus blueberry

Medium temperature: Jasmine blueberry cream

Low temperature: Jasmine citrus

For this floral Panamanian flute manor, Qianjie suggests that the cooking method is hand flushing:

Hand flushing (the parameters of cooking techniques should be kept consistent as far as possible)

Filter cup: Hario V60, water temperature: 90 ℃, ratio of powder to water: 1: 15; degree of grinding: medium and fine grinding (BG-6S: 58% pass rate of Chinese standard No. 20 sieve)

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 ".