Colombia Paradise Manor Coffee Bean Flavor Features Story Double Anaerobic Fermentation Coffee Features

The front street coffee shop has a cherry blossom coffee bean from Columbia Paradise Manor, which is washed with double anaerobic water. The hand-made black coffee is sweet and sour with sweet and sour fruit of berry, raspberry and strawberry jam, with the aroma of wormwood-like spice. it has a very unique taste.

Columbia Paradise Manor double anaerobic washing Castio

Coffee producing area: Cauca

Manor: Paradise Manor

Altitude: 2050 m

Treatment: double anaerobic washing

Variety: Castiyou

Paradise Manor (Finca El Paraiso) is located in Colombia's Cauca producing area, the province of Cauca is a certified Colombian coffee producing area, with an average elevation of 1758m and a maximum elevation of 2100m. The topography, precipitation, temperature and volcanic soil of the area prepare suitable conditions for coffee growth.

The Cauca producing area is 80% mountainous, with parallel mountain systems in the east and middle, part of the Andes, and the central mountain system includes two main volcanoes, Sotara and Petacas. The border province of Cauca is similar to other southwestern producing areas, with a distinct unimodal distribution (monomodal). The dry season mainly occurs from August to September each year, followed by a concentrated coffee blossom season followed by the following year's concentrated coffee harvest season.

The Paradise Manor, run by Mr. Diego Samuel, was founded in 2008 as a small, 2.5-hectare family estate, and then Diego devoted its annual income to studying how to produce exquisite coffee beans. He won the first place in the local raw bean competition in 2015, which made him more motivated to grow boutique coffee and was recognized by the industry. Paradise Manor tries to introduce more coffee varieties and enrich the plant diversity in the manor. This cherry coffee bean, selected from Castillo Castillo, is one of the most widely cultivated varieties in the region, and its super resistance to leaf rust is easier to survive than other varieties.

In recent years, the anaerobic treatment of coffee beans on the market is very popular. Raw coffee beans are fermented in an anaerobic environment, and the originally light aromatic fruit flavor will ferment into a more round fruit fermentation flavor and sweetness, and the black coffee is less bitter. Even friends who don't drink coffee can easily accept it. The coffee beans are washed with double anaerobic water, that is, after two constant temperature anaerobic fermentation, the pectin layer is removed by water washing, and the decomposition rate of pulp and pectin decreases, thus prolonging the fermentation process and finally drying in the sun. This more effectively highlights the explosive sweetness of coffee beans.

In order to highlight the fruity flavor of this coffee, moderate roasting is used in Qianjie. Through the cup test, the dry aroma of cherry blossom coffee has very full aromas of spices and strawberries, and the entrance is aroma of moxa and spice, with sweet and sour taste of black tea, berries and citrus, moderate thickness and a slight floral finish.

Because the cherry blossom coffee beans are treated by anaerobic fermentation, which used to be hard beans at high altitude, the tight density of the cell wall of the coffee beans decreases in a sealed and anaerobic environment, and the internal structure of the beans becomes loose after baking, so there is less resistance to the flow during brewing and boiling. The contact time between coffee powder and water is shorter, so the water will be launched faster, and the taste is easy to be light. Therefore, Qianjie suggests that a finer degree of grinding should be used to increase the extraction concentration. The grinding degree of Qianjie is adjusted to EK43S#9.5, and the screening rate of using Chinese No. 20 standard sieve is 82%.

Filter cup: V60 water temperature: 90 ℃ powder quantity: 15g powder water ratio: 1:15 Grinding degree: EK43S#9.5 fine sugar thickness (sieve bowl 20 to 82%)

Three-stage water injection: wet the powder bed with twice as much water as coffee powder to form a drum and steam for 30s, then fill the small water from the inside to the outer circle to 125g, wait for the powder bed to drop to half of the filter cup, and continue to inject the same fine water into the third section to 225g, until all the coffee liquid has been filtered and remove the filter cup for about 2 minutes. After the coffee in the filter cup flows into the next pot, remove the filter cup, then shake and share the coffee liquid in the pot evenly, then you can taste the flavor of the coffee from the high temperature.

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