Panamanian Donkey Manor El Burro Sun treatment Rose Summer Coffee beans how to cook good?

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Most coffee farms will be named after the owner or some implication. Today, Qianjie is going to talk about the Donkey Manor in Panama. This manor is just like Front Street Coffee. Why is it called Front Street Coffee? It's called Qianjie coffee because the store is located in the front street of the security guard. Yes, it is such a simple mental naming. Donkey Manor is the same, because the original location of the manor is livestock farming, so the owner of the El Burro after growing coffee named it after donkey (donkey).

Qianjie Coffee-Donkey Manor Sun Rose Summer Coffee beans

Producing area: Pokuit, Panama

Manor: donkey Manor

Altitude: 1700-2000m

Treatment: sun treatment

Variety: Rose summer

Grade: SHB

Pokuit producing area

Boquete

Pokuit is the oldest and most famous coffee producing area in Panama. It is also the most elite production area in Panama. It is also the best environment for coffee growth in the world. The Pokuit producing area is located on the plateau at an altitude of about 1000-2000m to the east of Baru Volcano, facing the gentle and affectionate sea breeze of the Caribbean Sea, carrying the cold night attack of the Atlantic Ocean, and the mountains are high and steep.

Among them, "Baru Volcano National Park" (VolcanBaru National Park) is an ecological conservation area, rich in biodiversity, with seven kinds of microclimate, coupled with year-round mist and abundant rainfall, creating good local planting conditions, giving Boguet coffee a unique aroma and producing a unique coffee. During the harvest season, coffee farmers mostly dry with water washing or sun treatment to make the coffee raw beans full and pure flavor. Qianjie tests the coffee beans from different areas of Pokuit by cup testing. the coffee flavor can range from nutty to fruity, with slight acidity.

Donkey Manor

El Burro

The Donkey Manor sits on this piece of paradise, located in the foothills south of the Baru volcano in Panama, above the town of Portrerillos, 1700-1800 meters above sea level. Overlooking from Donkey Manor, you can see the Atlantic Ocean. The area of the manor itself is very small, only 5 hectares, which can be said to be a micro manor.

Do not look at such a small manor, the soil and planting environment are very high quality. The hillside was originally covered with primeval forests, and tall trees provided the best environment for shade-grown coffee. in some places, even because the trees were too luxuriant and the sun could not penetrate, affecting the growth of coffee, we had to clear the overdense bushes in the past two years to let the roses grow fully. Because of the nearby Balu volcano, the volcano created after the eruption in 1550 will create high-quality volcanic soil. Qianjie believes that in addition to potassium and phosphorus, the content of organic matter in volcanic soil is also very high, and the flavor of Rosa coffee will be very rich and layered.

Donkey Farm was founded by Mr Wilford Lamastus's grandfather Amado Boutet, the current heir of the Lamastus family, who had to sell large tracts of the estate when prices were low in the global coffee market. Mr. Wilford and his brother Patrick Lamastus couldn't bear the sale of the family's coffee farm, so they bought the donkey farm and went on with it. Although the business process is difficult and even requires doing other jobs to earn extra income, Mr. Wilford has not given up the coffee farm. Perseverance will be rewarded, and the coffee beans of Donkey Farm have also achieved good results in the BOP competition since 2015.

Coffee bean variety

Geisha

The bean from Qianjie uses the rose summer variety. In 1931, when a team of botanists visited southwestern Ethiopia, Rosa pea was found in a primeval forest and then brought to Kenya to grow in a nursery. It then spread to Kenya and Tanzania.

In 1953, CATIE, a research institute in Costa Rica, obtained some rose summer seeds from Tanzania for research. Pachi Serracin, the old owner of Don Patch Manor in Panama in 1960, brought Rose Summer to Panama from Costa Rica, but he was unknown in a small corner of the Panamanian coffee producing area because of the low production of Rosa coffee beans. Until 2004, the owner of the Emerald Manor found that there was a faint scent of flowers hidden in the coffee beans, which was very charming, and became famous overnight after taking part in the BOP contest alone. From then on, Rosa coffee beans shone at the front end of the boutique coffee industry.

Coffee bean treatment

Natural

The manor is screened after picking the fruit and dried in a sunny bed. The coffee fruit is dried by the sun, the color of the fruit changes from red to dark brown, and the total drying time is 18-30 days. After drying, it will be stored, and all dried peels will not be removed until the coffee beans are shipped. The pulp and parchment layers will take out the coffee beans, and then pick out the unripe beans, overcooked beans and fermented beans in preparation for shipment.

Qianjie believes that the advantage of this kind of sun is that it can completely isolate the miscellaneous smell caused by contact with the soil, on the other hand, it can also improve the efficiency of coffee fruit drying and more completely present the original fruit flavor of coffee. This work improves the quality of the overall cup test and the consistency after baking.

Qianjie Coffee Baking record

The front street baker uses Yang family 800N semi-direct fire, and the amount of beans is 300g. The furnace temperature reaches 160℃ into the pot, the throttle opens 3, the firepower is 130; the temperature recovery point is 1140℃, the firepower is adjusted to 110and the throttle is opened to 4; at this time the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the furnace temperature reaches 166℃, the firepower is adjusted to 80, the throttle remains unchanged; at 176℃, it drops to 50, the throttle remains the same.

The smell of toasted bread has obviously changed 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 the explosion point, to the sound of the explosion point, turn the firepower down to 50, adjust the throttle to 5 (the firepower should be very careful and not be so small as to be free of bursting sound), and develop 1 hour after the explosion.

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.

Dry aroma: fermented wine aroma

Shixiang: sweet orange

Flavor: fermented wine, sweet orange, honey, berries, pineapple, cream, fruit tea, green apple

Experience of brewing coffee in Qianjie

Filter cup: V600001

Water temperature: 91 ℃

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 the water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) the extraction time is 2 minutes 39 percent 02 ".

Cooking flavor: it smells of ginger flowers, citrus, honey, berries and fermented wine in the mouth. With the decrease of temperature, pineapple-like sweetness emerges slowly, with sweet and sour orange at the end.

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