Panama Rose Summer Coffee Bean Recommended Casa Louise Manor Rose Summer Coffee Bean Brewing Flavor Features

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There are many famous coffee estates in the Pocket region of Panama, such as the Emerald Manor, which is famous for its rosy summer coffee beans, the Erida Manor of the Lamastus family, and the high quality coffee beans and exquisite coffee beans from the large coffee estates in Pokuit area attract many coffee lovers. In addition to these famous large estates, there are some small estates that are worth trying their coffee beans. So Qianjie bought sun roses and summer coffee beans from the Casalouis Cooperative to see how the beans performed.

Casalouis Manor

Casa Ruiz, S.A

The rosy summer of Qianjie Coffee comes from Casa Ruiz, S.A., Panama. The manor. The estate was founded in 1920 and is located in the Boquete producing area of Baru Volcano Volcano. The average annual rainfall is 3000 mm (between May and November), the annual average temperature is 14-24 degrees, and the elevation is more than 1400 meters.

Mr. Plinio Antonio Ruiz Gonz á lez and his wife Mrs.Elisa Aurora Ara ú z de Ruiz are the second generation successors of the estate. They are mainly responsible for the trading of their own raw coffee beans. They have worked for many years and now own three of their own estates La Berlina, Maunier, Panamar í an and the coffee shop CAF É RUIZ. The coffee beans planted by the garden owner follow the local tradition of the Pokuit region and grow coffee in an environmentally friendly way. However, in order to improve the quality of raw beans, it is different from the past to increase the strict system of raw bean treatment, including planting, treatment, screening and preservation of raw beans.

Casalouis Manor is also the winner of the Best of Panama Best Panama bid (BOP). Because the manor has high-quality technology, strict control of every detail, layer by layer screening, recording, review, from raw bean appearance, consistency, freshness to dry aroma and flavor are quite excellent, in the aroma performance is very unique. In 2004, the price of raw beans was marked at US $20 per pound. In May 2004, it made its debut in the Panamanian coffee cup test competition. Since then, it has set a record price of US $350 per pound of raw beans in 2013.

Front Street Coffee-Casa Louise Manor Sun Rose Summer Coffee beans

Producing area: Pokuit, Panama

Manor: Casalouis Manor

Treatment: sun treatment

Altitude: 1600-1650 m

Variety: rose summer Geisha

Exquisite sun treatment

Natural

The rosy summer coffee beans purchased from Qianjie Coffee are treated with exquisite sun treatment. First remove the floating impurities and use a special elevated sun table (elevated tanning bed) to make the berries have more air convection and the drying effect will be more uniform.

During this period, coffee beans will be reacted every hour and screened to pick out worm-eaten beans and coffee beans that are green in color. The total drying time is 18-30 days. Qianjie believes that the sun-treated coffee has obvious sweetness, soft acidity and the tonality of compound fruits in flavor.

Qianjie Coffee Baking record

When Qianjie Coffee got this bean, it noticed that the raw bean had a slightly silver skin on the surface, yellowish green, pointed at both ends, and long in shape. Qianjie baker felt that it was decided to use medium-light baking from the variety, because Rosa has a very obvious and clear floral and citrus flavor.

The roaster Yangjia 800N semi-direct fire, baking capacity 300g. The furnace temperature is preheated to 170℃ to enter the pot, the firepower is adjusted to 120mm, the throttle is opened to 3, and the temperature return point is 1mm 391042 ". Keep the firepower; at 133℃, the firepower remains the same, the throttle is opened to 4.5pm 3925" turn yellow, the smell of grass disappears, enter the dehydration stage, the firepower is reduced to 100at 166℃, and the throttle is kept at 4. Adjust the firepower to 60 at 173℃, the throttle will not change.

After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open for 5, and the firepower remains unchanged. After an explosion, the development time is 1mm, 39th, 45th, and the time is 193.2 ℃.

Coffee cup test report on Qianjie

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 fragrance: berries

Wet fragrance: the scent of flowers

Flavor: sweet and sour berries, camellia, sucrose, juicy, sour orange, black tea

Experience of brewing coffee in Qianjie

Water temperature: 90-91 degrees

Degree of grinding: BG#6m (fine sugar size / 20 sieve bowl sieve powder to 80%)

Ratio of powder to water: 1:15

Amount of powder: 15g

Qianjie coffee is extracted by stages, that is, three-stage water injection, 30 grams of water stuffy steam for 30 seconds, the second small flow circle water injection to 125 grams of water cut off, waiting for the water to drop and then slowly water injection, the speed is uniform, the water level should not be too high, the water injection should be stopped at 225 grams again, and the extraction time is 2 minutes (including steaming time).

Cooking flavor: berry juice, camellia aroma, sweet sucrose, orange sour, black tea aftertaste

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