Flavor characteristics of planting coffee bean black honey in volcanic soil of Balu volcano area of Panama coffee bean

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In previous articles, Qianjie talked about the fertile volcanic soil and rich microclimate in the Pokuit producing area on the east side of Mount Baru in Panama, giving birth to batches of high-quality Panamanian boutique coffee beans. In this article, in front of the street, let's talk about coffee beans in the Baru volcano producing area.

Coffee producing country: Panama

Coffee producing area: Balu Volcano

Planting altitude: 1600-1650m

Coffee variety: Kaddura Kaduai

Treatment method: black honey treatment

Grade: SHB

Baru, vol.

Volcan Baru

Balu Volcano, also known as Chiriki Volcano, is located in the southeast extension of the Taramanca Mountains in western Panama, 3477m above sea level. According to records, the most recent eruption of the Balu volcano was around 1550, when the volcanic ash mountain erupted in various regions of Panama, especially the volcanic ash scattered around the volcano formed fertile volcanic soil over and over again, providing a rich environment for plants to grow.

The coffee trees in the Balu volcano area are planted above 1600m. This altitude area has a special microclimate, abundant rainfall, a large temperature difference between day and night, and nutrient-rich volcanic soil. It is an excellent environment for coffee cultivation.

Characteristics of coffee grown in volcanic soil

Sediments from early volcanic activity and eruptions brought large and fertile soils, which are rich in matter, volcanic ash is rich in phosphorus and sulfur, and unique climate patterns make the region an environment suitable for the growth of high-quality coffee, dense forests and many species contribute to biodiversity. Qianjie tests the coffee beans grown in many volcanic soils. The coffee has a mild and mellow overall texture, elegant aroma, and special and pleasant acidity similar to fruit acid.

The coffee from Qianjie is produced by a small cooperative made up of 50 coffee farmers. The traditional tree shading cultivation method is adopted in this producing area, which allows coffee trees to grow in the natural environment. Although the yield is less, it can maintain the natural environment and improve the sustainable management of the soil. Due to slow growth, it is easier to produce coffee beans with excellent flavor. Better income for coffee farmers.

Coffee bean variety

Caturra&Catuai

Kaddura (Caturra) is a single gene natural variety of Arabica variety bourbon, found in Brazil in the 1950s, production capacity and disease resistance are stronger than bourbon, the flavor is comparable, suitable for planting in 700m-1700m, can be high-density planting, do not need shade trees, direct exposure in the sun can also be full of vitality, so he also has a name-"exposed coffee" (Sun Coffee). Qianjie tested the Kaddura variety of coffee beans through a single cup, and it is considered that the variety has bright acidity and low to medium consistency. It has less clarity and sweetness of bourbon, with sour taste of lemon or citrus on the palate.

Catuai is an artificial cross between yellow Kaddura (Caturra) and New World (Mundo Novo) in 1949, originally known as "Hmur2077". Kaduai has a good ability to resist disasters, especially wind and rain. Because the plant is small, it can be planted at twice the density, and the plant is small, so it is relatively easy to treat diseases and insect pests. Kaduai is strong and low in height, but is vulnerable to leaf rust.

Black honey treatment

Honey Negro

The coffee in front of the street is treated with black honey. First of all, coffee farmers collect freshly picked coffee red fruits to screen out immature and overripe and other defective fruits. After screening, put the coffee fruit into the coffee peeling machine for peeling treatment to retain the complete pectin layer. Unlike other honey treatments, black honey treatment requires a long time of drying because it preserves the finished pectin and aims to fully convert the sugar in the pectin to the coffee beans.

Because it takes a long time to dry, it is not suitable to dry the coffee beans in the sun bar, but only in a cool and ventilated place for slow drying. The general drying time is about 18 to 25 days, and the drying process needs to be continuously monitored in order to avoid excessive fermentation and mildew in the treatment process, and this treatment has a high risk of losing the freshness of raw beans, and finally the water content of coffee is reduced to about 11%. It will be bagged and stored in storage, and the sheepskin will not be removed until export and transportation. Qianjie believes that the more pectin is retained, the richer the flavor and sweetness of the coffee will eventually be.

Qianjie Coffee Baking record

In order to highlight the sweetness of the rich and soft acidity and black honey treatment of Apollo coffee beans, Qianjie roasters used medium-light roasted beans. The roaster Yangjia 800N semi-direct fire, baking capacity 480g. The furnace temperature is preheated to 160℃ into the pot, the firepower is adjusted to 130mm, the throttle is opened to 3, and the temperature recovery point is 1mm / 39,32" to maintain firepower; the firepower is unchanged at 110℃, and the firepower rises to 140C when the throttle is opened to 4123 °C. 6mm / ℃ turns yellow, the smell of grass disappears and enters the dehydration stage. At 146℃, the firepower is reduced to 100and the throttle is kept at 4.

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 it starts to explode, the throttle is fully open, and the firepower is reduced to 50. After an explosion, the development time is 1mm, 39th, 30th, and 193.5 ℃.

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: 11.1 grams of coffee powder plus 200 milliliters of hot water, that is, 18.18, so that the concentration of extraction happens to be within the range of 1.15% Murray 1.35% gold cup, and the soaking time is 4 minutes.

Dried incense: caramel, citrus

Wet fragrance: strawberry jam, fermented wine

Flavor: strawberry candy, citrus, caramel, almonds, fermented wine

Experience of brewing coffee in Qianjie

Filter cup: V600001

Water temperature: 90 ℃

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%)

Cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 2 minutes 39 percent 01 ".

Cooking flavor: berry, strawberry jam, wine, cocoa, caramel.

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