Jamaica Blue Mountain Rose Summer Coffee beans the difference between Blue Mountain Rose Summer Coffee and Panama Rose Summer Coffee

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2020 can be said to be the most innovative year for Clifton Manor in the Blue Mountains of Jamaica. In the past, the varieties of iron cards were grown in the blue mountain producing areas, and the coffee beans were treated by washing, which made the blue mountain coffee notoriously clean, balanced and mellow. Clifton Manor began to launch small quantities of sun-treated blue mountain coffee beans in 2019. After getting good reviews, it began to launch a large number of sun-dried blue mountain coffee beans in 2020. Qianjie caffeine also bought this bean.

The biggest innovation for Clifton Manor in 2020 is that they planted Rosa Coffee beans! And arrived in China in late November. 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, and the output of this batch is rare. The barrel is marked with the Tropical Rainforest Alliance logo (currently only Clifton is certified for coffee farms in the Blue Mountains of Jamaica).

Let's take a brief look at Clifton Manor.

Clifton Mount

All the Blue Mountain Coffee currently on the shelves on Qianjie Coffee comes from Clifton Manor, which began to grow and produce coffee as early as the mid-18th century (around 1750). The coffee planting and processing area here falls at an average of 4300 feet (1310.64 meters), with sufficient altitude, mild afternoon cloud shade, adequate sunshine and mineral-rich planting soil to provide good growth conditions for coffee plants. it also prolongs the ripening of coffee fruit.

Clifton Manor is also the only rainforest certified in the Blue Mountain growing area. Rainforest certification refers to the use of traditional farming methods cultivated in the shade of primary forests, which are beneficial to the protection of ecosystems. Some of the proceeds from the alliance are also used for the protection of wildlife in tropical rainforest animal reserves and the improvement of workers' living standards.

Why Blue Mountain has been so focused for ten years

But in recent years began to diverge thinking for innovation?

Some time ago, there was news that Jamaica was experimenting with bourbon. At this time, the friends on the front street heard the news and discussed the reasons for Jamaica's move. In the past, people's impression of coffee stayed on the blue mountain where Mantenin's mellow coffee flavor and its balance were cut and mellow. At that time, the traditional blue mountain coffee existed like the king of birds.

But in recent years, with the development of the boutique coffee market, this era of light roasting is popular, first the fruit-scented Yega Chefe Coffee, then the famous Panamanian Rose Summer Coffee. Set off a wave of gratifying acidity of coffee all over the world. Therefore, Blue Mountain Coffee, the irresistible coffee "elder", has been shaken, perhaps for fear of being forgotten by the times, and began to innovate step by step, such as the new sun treatment Blue Mountain and Blue Mountain Rose Summer this year is a good proof.

Rose summer coffee variety

Geisha

The bean shape of Rosa Coffee is long and thin, and the flavor is fresh and pleasant. From these two points, Rosa is really not like the coffee variety of Central and South America, but more like the coffee variety of Ethiopia. So when was Rosa introduced into Panama? Found in the rose summer forest of Ethiopia in 1931.

Rosa was then sent to the Coffee Institute in Kenya, introduced to Uganda and Tanzania in 1936, Costa Rica in 1953 and Panama in about 1960. Although the rose summer has strong disease resistance, its yield is low, so at that time, people cited this quality as a variety of improved plants and disappeared until they were rediscovered in the windbreak forest of Feicui Manor in 2004. through the competition, the rose summer coffee beans entered people's line of sight. There is a good chance that Clifton Manor, the Blue Mountain Rose Summer in 2020, was introduced from Panama four years ago.

Rose summer coffee beans have to be planted at high elevations in order to form a rich and charming flower fragrance. For example, the average altitude of planting rose summer in Feicui Manor is more than 1500m, while that in the blue mountain coffee producing area is only 1310m. Through the cup test of blue mountain rose coffee beans in the front street, it is found that the fragrance of blue mountain rose is not obvious, and only when you taste it carefully can you feel the slight fragrance of jasmine.

Blue Mountain Rose Summer Coffee Bean treatment

Washed

This batch of Blue Mountain Rose Summer started with Qianjie Coffee still uses the water washing treatment that Jamaica is good at. During the treatment, the peel and pulp are removed and the flesh is fermented for 18 hours, then the fermented beans are put into the pool and passed back and forth. Use 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.

Qianjie Coffee Blue Mountain Rose Summer Baking

For this batch of blue mountain rose summer, Qianjie coffee 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. But in order to highlight the characteristics of Rosa Coffee, Qianjie Coffee roasters finally chose medium-light roasting to highlight the aroma of flowers and fruits.

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.

Measurement report of Qianjie Coffee Blue Mountain Rose Summer Cup

Qianjie Coffee will be tested within 8-24 hours after the sample beans are roasted. The cup commonly used by baristas in front street is a ceramic bowl with a capacity of 200ml. The water temperature used in the cup test is 94 °. The pass rate of 20 # standard screen (0.85 mm) controlled by grinding degree is 70% Mel 75%. Ratio: 11 grams of coffee powder and 200 milliliters of hot water, that is, 1VR 18.18, so that the concentration of the extract is exactly within the range of 1.15% Murray 1.35% gold cup, and the soaking time is 4 minutes.

Dry incense: caramel

Wet fragrance: the scent of flowers

Flavor: citrus, berries, grapefruit, caramel, honey

Experience of summer brewing of Qianjie coffee blue mountain roses

Powder content: 15g

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

Powder / water ratio: 1:15

Water temperature: 91 ℃

Filter cup: V600001

Qianjie coffee is brewed in stages: 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.

Cooking flavor: the taste is sour of citrus, sweet and sour of grapefruit, middle of jasmine, and sweet and sour of honey and caramel after taste.

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