Honey-treated rose coffee beans Panamanian Pokuit honey-treated rose hand-cooked proportion

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In the impression of many people, Panamanian Rosa coffee beans are either sun-treated or washed in order to highlight the berry or floral flavor of Rosa coffee. For example, the red standard rose summer of Qianjie Coffee Jade Manor uses the sun treatment method, the coffee flavor is mainly full of fruit juice and the aroma of roses, while the green standard of Qianjie Coffee is washed with water, highlighting the rich fresh floral aroma and citrus-like bright acidity of Rose Summer Coffee beans. In the front street of this article, I would like to talk about another "sweet" treatment-honey treatment of rose summer coffee beans.

Pokuit producing area

Boquete

In front of Qianjie Coffee, I got a honey-treated coffee bean from Pokuit, Panama. Boquete is a high-altitude volcanic area, because the Baru Volcano volcano brings quite fertile soil, towering terrain, cold and humid air, different sunshine, abundant rainfall, and rivers flow through it, creating high-quality Panamanian boutique coffee.

There are also many excellent estates in the Pokuit producing area, except the famous Emerald Manor, Arida Manor, Catova Duncan Manor and so on, all of which produce high-quality boutique coffee. This is also due to the rich volcanic ash soil and cool fog in the Balu volcanic land, and the mountainous geographical environment creates a unique micro-climate. Qianjie coffee cup tests the coffee beans in this producing area, the coffee flavor can range from cocoa to fruity, with slight acidity.

Front Street Coffee-Panamanian Honey treated Rosa Coffee beans

Producing area: Pokuit, Panama

Treatment: honey treatment

Altitude: 1600-1650 m

Variety: rose summer Geisha

Coffee honey treatment

Honey

The emergence of honey treatment was in the middle and late 21st century in Costa Rica, when many microprocessing plants began to appear in Costa Rica. Coffee farmers each invested money with their own post-harvest equipment, so they were able to handle most of the coffee on their own. This also means that they have more control over their respective coffee and style, because at that time Costa Rica used mostly washing or semi-washing, and the farmers created a "sweet" honey treatment in order to make the coffee flavor of their processing plant more prominent.

The special feature of honey treatment is that after the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly, and then the coffee bean with pectin will be dried directly, and the sugar in the pectin will be converted into the coffee bean, increasing the sweetness of the coffee bean. Qianjie Coffee tested the honey-treated Rosa coffee beans and found that it not only retained the fresh fragrance of Rosa coffee raw beans, but also brought apple-like sweetness to this bean.

Rose summer coffee beans

Geisha

After being found in the forests of Ethiopia in 1931, Rosa coffee beans passed through Kenya, Uganda and Tanzania, and entered Panama in 1960. Rosa coffee beans were unknown in a small corner of the Panamanian coffee producing area because of their low production.

Until 2004, the owner of the Emerald Manor found that there was a faint scent of flowers hidden in the harvested coffee beans, which was very charming, so he found this obscure "poor" rose summer coffee beans, harvested them alone and took them to the competition. He became famous overnight and rushed into the front end of the boutique coffee market.

Qianjie Coffee Baking record

When Qianjie Coffee got this coffee bean, it opened the package with a hint of flowers and apple fragrance, so the use of light roasting highlights the charming aroma of this coffee bean and the sweetness of honey treatment.

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 / 399 / 42 "to keep the firepower; at 140℃, the firepower remains the same, the throttle is opened to 4.5pm / 3925" turns yellow, the smell of grass disappears, entering the dehydration stage, the firepower is lowered to 100at 166℃, and the throttle is kept at 4. Adjust the firepower to 80 at 176℃, 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 at this time. When it starts to explode, the throttle is fully open, and the firepower remains the same. After an explosion, the development time is 1mm, 39th, 28th, and 190.5 ℃.

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 incense: lemon

Shixiang: oranges

Flavor: lemon, plum, orange, apple, cream, jasmine, fermented sweetness, oolong tea

Experience of brewing coffee in Qianjie

Filter cup: V600001

Powder content: 15g

Powder / water ratio: 1:16

Water temperature: 90 ℃

Degree of grinding: medium fine grinding (79% pass rate of No. 20 standard sieve)

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 110 grams of water is injected outward 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, 100 grams of water is injected into the third stage, and the total water injection is 240 grams. Wait for the coffee to be filtered and remove the filter cup. The total cooking time is 2 minutes and 00 seconds.

Brewing flavor: it smells fermented and floral, with sour notes of citrus and lemon on the entrance, creamy sweetness in the middle, apple green tea in the end, sugar and honey.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925