Rose summer or blue mountain is good? Blue Mountain debuts Jamaica Blue Mountain Rosedale Coffee Flavor Characteristics

Qianjie Coffee went on sale in Jamaica's Blue Mountains in the new season earlier this year, with a special feature of adding sun treatment, which many people don't know what that means.

Blue Mountain Coffee was popular in the era of drinking Mann specific, Brazil and Colombia, the traditional mellow flavor, Blue Mountain was different from them, and realized the balance of flavor in many aspects, so it gained a considerable position in the coffee world at that time, so that today, there are many bean merchants to make Blue Mountain flavor, Blue Mountain mixed coffee beans have been sold.

However, things have changed.

The coffee you drink has changed, first Yega Xuefei, then Rose Summer, and then all kinds of treatments.

In retrospect, you will begin to understand the urgency of Jamaica Blue Mountain's fear of being forgotten, so this year there will be Blue Mountain sun, because the sun makes it more sour, and people who don't like it will say that it has become unbalanced.

Jamaican Blue Mountain Coffee is a variety of iron pickup, and there is news that Jamaica is growing some bourbon. After we heard this news, several colleagues discussed what we would do if we were Jamaican Blue Mountain Cafe farmers. The answer is to plant rose summer! Only by choosing a better variety can we avoid competition with most producing areas and maintain our position in the coffee industry.

Surprisingly, these days we have received a rosy summer from Jamaica!

Is this the end of the story? Not yet, if a variety is moved to a new place, it will form a good taste, just as Yega Xuefei and Rose Summer are planted in Yunnan. When they are harvested three or four years later, they are not necessarily outstanding flavors. Only on the basis of the flavor of the first year, adjust the planting management of the coming year, post-processing methods, the flavor results will become better, and finally form a fixed flavor.

In 1922, the British colonial government set up the Scott Agricultural Laboratory in Kenya to study higher-quality coffee for local growth. after more than a decade, SL28,SL34 was selected from dozens of samples, which is the epitome of this process.

This year is full of surprises! In the last century, good coffee was defined by Blue Mountain Coffee, while this century is precious by Rose Summer Coffee. So what is the effect of the strong alliance of Blue Mountain and Rose Summer? Yes, the Blue Mountain region of Jamaica has launched Rose Summer Coffee this year.

Blue Mountain Rose Summer

Blue Mountain until 2019 are washed tin cards in overseas markets, and it is precisely because of such a single treatment method and coffee variety that Blue Mountain Coffee has been of high quality for ten years, and its balanced and mellow taste is liked by some friends. On the occasion of 2020 (2019 news), Blue Mountain first launched the sun-treated Blue Mountain No. 1 coffee, and then launched Blue Mountain Rose Summer.

The rose summer of the blue mountains in Jamaica

Producing area: blue Mountain producing area of Jamaica

Farm: Clifton Farm

Altitude: 1310m

Variety: Rose summer

Treatment method: washing treatment

As for why Blue Mountain has been so focused for a decade, it has begun to diverge its thinking and innovate in recent years. In fact, earlier, there was news that Jamaica was experimenting with bourbon. At this time, our friends on the front street heard the news and discussed the reasons for Jamaica's move. Before the popularity of light-roasted sour coffee, the popular influence on coffee was its mellow and fragrant flavor, such as traditional manning coffee and Colombian coffee. At that time, the traditional Blue Mountain Coffee existed like the king of birds, and its clean, mellow and balanced flavor was later imitated by people, and Kona of Hawaii was called "one king and one queen" in the coffee industry.

But times have changed, first with the fruit-scented Yega Chefe Coffee, and then with the famous Panamanian Rosa Coffee. Set off a wave of gratifying acidity of coffee all over the world. In the face of this situation, adhere to the traditional Jamaican Blue Mountain Canon that the status of Blue Mountain has been shaken, began to gradually innovate, such as this year's new sun treatment of Blue Mountain and Blue Mountain Rose is a good proof.

Qianjie Coffee also got a bucket of Blue Mountain Rose Summer at the first moment. Like the traditional Blue Mountain No.1 Coffee, the exported coffee is packaged in wooden barrels. The output of this batch is rare and comes from Clifton Farm. The barrel is marked with the Tropical Rainforest Alliance logo (currently only Clifton is certified for coffee farms in the Blue Mountains of Jamaica).

And we need to know that coffee trees are plants, and it is not as simple as transplanting baristas from one place to another, it involves the adaptability and stability of new species to the new environment, and want to plant a good flavor. good agronomic experience, time adaptation, growth environment and sufficient experience in coffee processing are required. It can be seen that Blue Mountain started the planting program of other varieties a long time ago, after years of breeding and flavor adjustment. Rose summer seed was discovered by Panamanian jade manor in 2004 because of its high-quality flower aroma and fruit flavor. after more than 10 years of spread, it is almost all over the coffee growing belt, and even Yunnan also grows rose summer, and this year Jamaica launched a micro batch of blue mountain rose summer. it can be seen that Blue Mountain is full of confidence in this rosy summer coffee.

Treatment method of Blue Mountain Rose Summer

Blue Mountain Rose Summer still uses the water washing treatment that Jamaica is good at, first removing the peel and pulp and letting it ferment for 12 seconds for 18 hours, then put the fermented beans into the pool and move them back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12-14%, otherwise they will continue to be mellow, moldy and rotten. After that, the coffee beans are screened and stored in a special warehouse.

From the observation of raw beans, the color of raw beans is green, the bean body is sharp and long, and the defect rate is very low, which shows the maturity and quality control ability of its treatment process.

Roasting Analysis of Qianjie Coffee

For this batch of blue mountain rose summer, Qianjie baker encountered a problem, this should highlight the blue mountain flavor or rose summer flavor, if you make the blue mountain flavor, then what is the meaning of the rose summer, if highlight the rose summer flavor, then the name of the blue mountain does not match. In the face of this problem, Qianjie bakers first baked two, namely, the traditional medium baking with mellow aroma and the shallow baking with the fragrance of fruit and flowers. After several fine-tuning, the bakers decided to use the adjusted shallow baking curve that highlighted the rose fruit acid.

The furnace temperature is 180 ℃ into the pot, the firepower is 130, the throttle is opened 3; the temperature recovery point is 1: 39: 32 ", when the furnace temperature is 97 ℃, the firepower is unchanged; the blower door is adjusted to 4 minutes in 3 minutes, and the firepower is increased to 140. When the furnace temperature is 153.5 ℃, the bean table turns yellow, and the smell of grass disappears completely, and enters the dehydration stage. When 8 times, the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen clearly to the sound of an explosion point, to an explosion, and to the development of an explosion after an explosion. 3928 ", 192 ℃ under the beans.

Qianjie coffee cup test

Eight hours after each round of baking, the sample is tested with a 200ml standard cup, with a grindability of 70%, 75% and a powder amount of 11g with a pass rate of 70% Mel 75% on the No. 20 standard screen. The water quality TDS is 120ppm and the water temperature is 94 degrees Celsius. First grind and smell the dried incense, then fill the bowl with water. Confirm the wet incense, break the residue and pick up the residue after 4 minutes to taste the flavor.

Introduction of the producing area:

Jamaica Blue Mountain Coffee (Jamaica Blue Mountain Coffee), of which Blue Mountain Coffee and Alpine Coffee are each divided into four grades. From top to bottom in terms of quality, NO.1, NO.2, NO.3 and PB,PB are round beans. According to CIB standards, only coffee grown above 666m above sea level is called Jamaican Blue Mountain Coffee.

Cooking suggestions:

This brewing proposal to maintain the principle of highlighting the aroma and fruit rhyme of Rosa coffee, using the following parameters: powder quantity: 15g grinding degree: 20 standard sieve pass rate 78% (normal shallow drying hand grinding degree) powder-to-water ratio: 1:15 water temperature: 91 ℃ filter cup: V60 sectional brewing: 1. The first stage is filled with 30 grams of water and steamed for 30 seconds. two。 At the end of steaming, the second section of water is injected, and 100 grams of water is injected outward in a circle in the center. This paragraph of water injection can be injected slowly, Rosa coffee is very extractable, it takes a certain amount of water injection time to flush out its aroma. Wait for the water level to drop to half after water injection. 3. When the powder bed is about to be exposed, 95 grams of water is injected into the third stage, with a total water injection of 225 grams. Wait for the coffee to be filtered and remove the filter cup. The total cooking time is 1 minute and 50 seconds.