Flavor characteristics of strawberry 2.0 in Chateau Paradise Manor hand-flushed with boutique coffee beans in Cauca, Colombia

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Seeing the word strawberry, people think of a lot of strawberry-flavored food, such as strawberry juice, strawberry yoghurt, Strawberry Ice Cream and so on. Right! The flavor of this coffee bean is very sweet. Some time ago, I bought strawberries from Paradise Manor. After the cup test, I felt that the overall flavor was not rich enough, so I decided to start with strawberries 2.0 from different batches of the same manor.

Columbia Paradise Manor Strawberry 2.0

Producing area: Colombian cauca

Manor: Paradise Manor

Altitude: 2050m

Treatment: double anaerobic washing

Variety: Castiyou

Coffee producing area

The province of Cauca is a certified coffee producing area in Colombia, with an average elevation of 1758m and a maximum elevation of 2100m. There is the Popayan Plateau (Popayan plateur) between the eastern and western mountains of Cauca and the patia basin in the south, and the Patia River flows from north to south into Narino province.

The area has a mild climate, abundant rainfall and fertile soil, and the above environmental conditions are very suitable for coffee cultivation, but this place is sparsely populated, and it is a very dangerous job to harvest coffee here. The coffee farm in this area is not large, the average farm is only about 3 hectares, and the main harvest month is between April and December. All coffee fruits are carefully picked manually. Coffee beans grown in Cauca area will have delicate acidity and sweet and sour berries, caramel aroma, full of sweetness.

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, when he participated in the local regional competition for the first time, Columbia Paradise Manor coffee beans won the first place, gained recognition in the industry after becoming famous in World War I, 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.

At present, Columbia Paradise Manor coffee beans mainly include bourbon Bourbon, pointed bourbon Laurina, Rosa Gesha, Castillo Castillo and other varieties, and are planning to try more different varieties.

Coffee variety

Castile is the most widely cultivated coffee variety in Colombia and 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-double anaerobic washing

Anaerobic fermentation is one of the most widely used treatment methods in recent years. It is modelled on the treatment of red wine by injecting carbon dioxide into an airtight container to squeeze out the oxygen, slowing down the decomposition of sugar in coffee pectin in an oxygen-free environment, and the PH value decreases more slowly. prolong the fermentation time to develop a better sweetness and a more balanced flavor.

Anaerobic double enzyme washing is on the basis of anaerobic washing, plus special enzymes for secondary 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.

Qianjie baking suggestion

The moisture content of beans in the new season is relatively high, so Qianjie bakers will prolong the dehydration time to heat the bean surface and core evenly. Light baking is used in front of the street to show the acidity of the beans and the aroma of flowers and fruits.

Qianjie Cup test record

Qianjie Chong Bao tips

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. 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.

Qianjie cooking parameters

Filter cup: V60

Water temperature: 90-91 degrees

Powder content: 15g

Degree of grinding: degree of grinding of fine sugar

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.

Cooking flavor: the aroma of strawberry yogurt, the acidity of strawberry juice, the fermentation of strawberry jam, the aftertaste of honey.

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