Panama Rose Summer Coffee Bean Deborah Manor Savage Anaerobic Fermented Sun-Solarized Coffee Bean Flavor Characteristics

Coffee information

Origin: Walken producing area of Panama

Manor: Deborah Manor

Landowner: savage Jamison Savage

Altitude: 2000-2350m

Variety: rose summer seed

Treatment method: oxygen-free sun treatment

Grade: SHB

The Rose Summer of Panama

Panama's Rose Summer Coffee is famous all over the world, and the whole Panamanian coffee cultivation revolves around the Chiriki volcano region, of which the most beautiful is the Pokuit producing area. the unique volcanic fertile soil, abundant moisture, regular rainfall, dense vegetation and cloud cover nourish coffee trees and produce high-quality coffee beans with rich flavor. Many different microclimates also contribute to the production of coffee beans with multiple flavors, and the Jade Manor is also located in this producing area. On the other hand, the Walken producing area, which is adjacent to the Bokui special area, has fewer producing areas that have grown high-quality rose summer coffee in recent years.

Panama's Rose Summer Coffee has always attracted everyone's attention. In the 2004 BOP Competition, Rose Summer Coffee became very popular, while in the following several years' Bean Competition, Rose Summer Coffee almost won the championship and created a champion manor. Panamanian rose summer will show exquisite floral, citrus, honey flavor.

Boutique Rose Summer Manor-Deborah

Nestled in the high mountains of Mount Chiriki, Deborah Manor is one of the highest and most remote coffee farms in Panama, where night temperatures can drop to 10 ℃. Extreme elevations and lower temperatures slow down the metabolism of trees. These temperatures up to 10 ℃ allow trees to push more sugar into cherries during production. In addition, Deborah Manor has an ideal rainfall of 2200 millimeters per year.

Deborah Manor is shrouded in clouds in the tropical rain forest for most of the year, where it is rich in rare animals and plants that are undisturbed under the canopy. Gas-powered machines, irritant chemical pesticides and herbicides are not used in the planting of the manor. Actively maintain the natural planting environment and use natural organic fertilizers in combination with organic weeds to maintain the ecological balance between coffee trees and unwanted bushes.

Because of the high altitude of Deborah Manor, the disease will naturally be kept to a minimum. Temperature alone has become a desolate place for fungal problems and other unwanted diseases. This allows coffee trees to focus on producing beautiful fruit rather than wasting precious energy to fight disease. Due to the increase in altitude, insect problems are also minimized. These positive benefits can also be felt in management and translated into lower costs and reduced production fluctuations. Such an excellent geographical environment makes the coffee at Deborah Manor excellent in quality and rich in flavor.

Savage Rose Summer Coffee

In addition to managing the estate, Mr. Jamison Savage, the manager of Deborah Manor, has two projects, one is his new estate, Morgan Manor, and the other is the Savage Coffee Project (Savage Coffee), which is named after Savage. You can know how much Savage attaches importance to this project. The Rose Summer Coffee purchased on the front street is Savage Coffee.

Savage positions himself as one of the most mature coffee producers in the world, so he not only deals with coffee beans grown on his own estate, but also buys high-quality coffee beans around Deborah Manor. Plus the coffee processing technology of Deborah Manor.

Coffee processing method

Qianjie this rose summer coffee uses a special anaerobic fermentation sun treatment, this batch of rose summer coffee farmers purchase is 2000-2350 meters in the area, so the quality of raw beans. First, the freshly picked coffee fruit was dried like raisins in the greenhouse, then put into a sealed container to extract oxygen for dry fermentation for 36 hours, and then peeled and retained 100% pulp for fermentation. The coffee treated in this way has an extremely sweet flavor, highlighting the aromas of fresh fruit and flowers.

Roasting Analysis of Qianjie Coffee

For this rose summer coffee bean, Qianjie decided to use medium-light baking, which was baked in 1 minute and 20 seconds after the explosion, showing the sweetness, acidity and flower and fruit aroma of the beans.

Test the flavor by cup

Suggestion on brewing coffee in Qianjie

Filter cup: V600001

Water temperature: 91 ℃

Powder content: 15g

Powder / water ratio: 1:15

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

Three-stage cooking technique: first inject 30 grams of water for steaming for 30 seconds. Then small flow circle water injection to 125g, water level drop is about to expose the powder bed, continue water injection to 225g to stop water injection, when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 2mm 39 min 10 ".