Colombia Coffee Brewing Paradise Manor Strawberry Coffee How to Break Out Strawberry Aroma?

Recently, a kind of strawberry coffee beans from Paradise Manor broke into the eyes of coffee lovers. Why is this coffee called strawberry? is it really like its name? Qianjie took this coffee bean for cup test and boiled the coffee bean in three different ways to see how the flavor of this paradise strawberry performed.

Producing area: Colombian cauca

Manor: Paradise Manor

Altitude: 1960m

Treatment: double anaerobic washing

Variety: Castiyou

Planting in producing area

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

Paradise Manor

Finca El Paraiso is a coffee farm that Mr. Diego Samuel started in 2008, initially as a small family farm of 2.5 hectares, and the owner invests the annual surplus in coffee agriculture and continues to delve into how the boutique flavor can be better produced. In 2015, he took part in the local regional competition for the first time and won the first place. After becoming famous in World War I, he was recognized by the industry and gave him more motivation in promoting the cultivation of boutique coffee. Through his company, Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura), Diego has created new and innovative technologies to improve and stabilize the quality of coffee. He says he likes to get out of his comfort zone because it will always help him improve.

Coffee Variety-Castiyou

The most widely cultivated coffee variety in Colombia comes from a cultivated variety in Colombia. It is popular because of its reputation for resistance to leaf rust. Since 1961, CENICAFE began to study Timor varieties of Robusta blood, and then CENICAFE continued its research and development. In 2002, it released the second disease-resistant variety Tabi (a hybrid of iron pickup, bourbon and Timor), and in 2005 it released Castillo, the most functional disease-resistant variety so far. After the outbreak of leaf rust in 2008, Colombia began to vigorously promote Castillo cultivation.

Coffee bean treatment

Anaerobic (Anaerobic) fermentation is a very popular post-processing method in recent years. Coffee fruit is usually fermented in an anaerobic environment, then taken out from the anaerobic environment and then treated in the next step. This method is called anaerobic fermentation.

After the coffee fruit is removed from the anaerobic environment, the peel and pulp of the coffee fruit is removed by the machine, and the coffee beans with pectin are put into an anaerobic environment in a plastic bag or other sealed container for another anaerobic fermentation. The treatment method which has experienced the above two anaerobic fermentation is called double anaerobic fermentation.

This Columbia Paradise Manor strawberry belongs to double anaerobic washing. After two times of anaerobic fermentation, the coffee beans are removed from the anaerobic environment, washed, washed and then dried in the sun. The moisture content is reduced to about 11%.

Qianjie coffee cup test

Dry incense: Youge

Shixiang: strawberry yogurt

Flavor: strawberry yogurt, peach, strawberry sweet and sour, honey

How to make Colombian strawberries in front street coffee

In order to highlight the sweetness of this coffee strawberry, Qianjie roaster used medium-light roasted coffee beans. The suggestion for shallow baked beans is 90-91 ℃. The aromatic substances and acidity of shallow baked beans (sweet strawberries and bright acidity) can be extracted with higher water temperature, because the quality of medium and shallow baked beans is hard, increasing the water temperature can increase the extraction efficiency of coffee powder and avoid sharp acidity.

Qianjie cooking parameters:

Water temperature: 90-91 degrees

Powder content: 15g

Degree of grinding: degree of grinding of fine sugar

V60 brewing

V60 tapered filter cup mouth is relatively large, coupled with its unique spiral curve ribs, so that the air can be discharged more easily to improve the extraction quality. The taste may not be thick enough, but its high concentration of sweet and sour and obvious aroma is a major feature of it.

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Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, followed by 95 grams (the electronic scale shows that about 125 grams), and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams are injected at 3 places (about 225 grams shown by the electronic scale), about 1 minute and 40 seconds. 2: 03 "trickling is completed, remove the filter cup and complete the extraction.

V60 brewing flavor: the aroma of strawberry, the acidity of berry juice, the fermented feeling of strawberry jam, the ​ finish of honey.

Cake cup brewing

The special design of the diversion groove is replaced by the crease of the filter paper, the filter cup is not directly affixed, the area of direct contact between the paper and the filter cup is reduced, and the maximum extraction area is created. On the one hand, it can help concentrate the extraction, and the hot water can drip down evenly and smoothly, making the coffee extraction more smoothly; on the other hand, it can also slow down the cooling rate.

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, followed by 95 grams (the electronic scale shows that about 125 grams), and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams are injected at 3 places (about 225 grams shown by the electronic scale), about 1 minute and 40 seconds. 1-55 "trickling is completed, remove the filter cup and complete the extraction.

Cake cup cooking flavor: berry juice taste, strawberry yogurt, tea ​, honey finish.

Origami filter cup cooking

The material of origami filter cup is ceramic, so it will be better in thermal conductivity and thermal insulation performance. The diversion groove of origami filter cup is longitudinal and deep, and the bottom outlet hole is larger, so its flow rate will be faster. The degree of fit between the flat bottom filter paper and the filter cup is higher, which weakens the function of the diversion trough of the filter cup, increases the water storage function, and soaks the coffee powder. In addition, because the bottom of the flat bottom filter paper is flat, coffee powder can be evenly distributed at the bottom of the filter paper, making the extraction more uniform.

Qianjie cooking method: 33 grams of water steaming for 30 seconds, water injection to 120 grams, water level drop is about to expose the powder bed to 225 grams, water level drop is about to expose the powder bed, remove the filter cup, (steaming starts) extraction time is 1: 56 ".

Origami filter cup cooking flavor: strawberry juice, citrus acidity, ​ honey aftertaste. ​