Panamanian Emerald Manor Coffee beans Diamond Hill series how to distinguish between Kaddura and Kaduai coffee beans

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I believe that everyone is familiar with the rose summer coffee beans of Emerald Manor. Emerald Manor is divided into three brands for planting rose summer: Esmeralda Special, Private Collection, Geisha 1500, commonly known as red label, green label and blue label. In addition to grading the rosewood varieties, Emerald Manor also divides the Kadura Kaduai varieties grown in the garden into two brands: Diamond Mountain and Palmyra. Front Street This article is about sun-baked Diamond Hill coffee beans.

Panama Emerald Estate-Sun-baked Diamond Mountain Coffee Beans

Coffee producing area: Poquet

Coffee Manor: Emerald Manor

Planting altitude: 1400-1700m

Coffee varieties: Kaduai, Kadura

Treatment method: sun treatment method

Emerald Manor

La Esmeralda Estate

In 1964, American banker Rudolf Peterson retired, moved to Panama, and bought Emerald Manor in Poquet, which initially focused on dairy farming. His son, Price, resigned as a doctor to help his father run the farm and introduced Kadura and Kaduai coffee varieties in 1987. He set up a washing plant in 1994 and has since owned his own coffee processing plant.

Emerald Manor's Rose Summer Coffee was considered an "accident." Originally, because the Rose Summer Coffee tree was thin and thin, and the yield was low, it was used as a windbreak by the garden owner to block the strong wind and protect the Kadura Kaduai coffee in other high-yield areas. In the end, when picking, he vaguely smelled the charming fragrance of flowers, and the garden owner began to follow the vine to find melons. In the windbreak forest, the wind was so strong, and the temperature was very low. Ordinary coffee trees are impossible to grow in places where I have found a living and fragrant rosewood coffee tree. Therefore, in 2004, Emerald Manor took Rose Summer to participate in the competition alone, and became a hit in the BOP competition, thus establishing Emerald Manor's position in the boutique coffee industry.

Kadura & Kaduai varieties

Caturra & Catuai

As mentioned earlier in Front Street, the Kadura and Kaduai varieties were first introduced and mainly cultivated at Emerald Manor. Caturra is a variety of Bourbon, discovered in Brazil in 1937, with better productivity and disease resistance than Bourbon, and shorter trees, easy to harvest, strong adaptability, no need for shade trees, suitable for planting at low altitudes of 700 meters to 1700 meters high altitude areas, altitude adaptability is very strong, but the higher the altitude, the better the flavor, and the production is relatively reduced.

Catuai is an artificial hybrid of yellow Caturra and Mundo Novo, originally known as H-2077. Kaduai has a relatively good ability to resist disasters, especially wind and rain. Because the plants are smaller, they can be planted at twice the density, and because the plants are shorter, it is relatively easy to treat pests. Kaduai grows vigorously and is low in height, but is susceptible to leaf rust.

Diamond Hill Series

Diamond Mountain

The Kadurakaduai of Diamond Hill series is planted in Cañas Verdes and Jaramillo, and the overall coffee cultivation is distributed at an altitude of 1400~1700 meters. Diamond Hill Coffee is Eoo-friendly and Rainforest Alliance Certified.

Canas Verdes has an annual rainfall of 3500ml, an average temperature of 16-23 ° C during the day, an average temperature of 10-15 ° C at night, and an average altitude of 1,600 - 1,800 m. Canas consists of nine plots: Lino, Coronado, Fundador, León, Montaa, Trapiche, Chinta, Cabaa, Tumaco.

Jaramillo has an annual rainfall of 4000ml, an average temperature of 19-25 ° C during the day, an average temperature of 11-15 ° C at night, and an average altitude of 1,600 - 1,700 m. The Jaramijo plot is subdivided into five small plots: Mario (Mario), Noria (Ferris wheel), Reina (Queen), Bosque (Forest) and Buenos Aires.

Rainforest Alliance Certified: A farm that meets the criteria set by the Rainforest Alliance will protect the farm and its surrounding ecosystems, limit the use of pesticides, and evaluate benchmarks such as waste management. Only coffee that passes the evaluation and is certified can be called "Rainforest Alliance Certified Coffee". Because of the low ecological impact of coffee cultivation, the Panamanian government has also awarded the Eoo-friendly eco-label to the Diamond Mountain series of coffee beans.

solarization

Natural

This diamond hill bean from front street coffee is sun-cured. During the solarization process, the harvested coffee fruit is sent directly to the courtyard to dry. Coffee fruit slowly dry, coffee beans are still inside, coffee beans are full of fruit and aromatic flavor. Depending on the weather and the composition of the site, the coffee fruits dry on concrete platforms for 3 to 5 days (8 hours per day).

When the coffee fruit has dried to a certain extent, it is then placed in a Guardiola drier and rotated for 72 hours to complete the drying process and prevent fermentation. After drying, the coffee fruit is mechanically removed from the skin and pulp. Front Street Coffee believes that sun treatment adds sweetness and ripe red berry flavor to the beans.

Analysis of Qianjie Coffee Raw Bean

Front Street Coffee Through observation of diamond mountain sun raw beans, raw beans color yellow, sun raw beans surface silver skin will also be more. Kadura beans have a curved tail, round and slender, kaduai beans flat body, slender tail.

Front Street Coffee Roasting Records

Front Street baker uses Yangjia 800N semi-straight fire, baking capacity 480g. Preheat the furnace temperature to 165 ° C and put it into the pot. Adjust the fire to 130 ° C. Open the damper to 3 ° C. The temperature return point is 1 36". Keep the fire. When the fire temperature is 112 ° C, the fire will not change. Open the damper to 4 ° C. When the fire temperature is 127°C, the fire will rise to 140 ° C. 6 15"turns yellow, grass smell disappears, enters dehydration stage, 151℃ when the fire is lowered to 110, damper remains 4.

9 00"dehydration is complete, the bean surface appears wrinkles and black stripes, toast flavor to coffee fragrance, for a prelude to explosion, then pay attention to listen to the sound of an explosion. To 10 48"start a burst, damper fully open 5, a burst after the development time of 1 20", to 191℃ pot.

Front Street Coffee Cup Test Report

Front Street Coffee will cup test the sample beans within 8-24 hours of roasting. The cup measuring bowl commonly used by the front street barista is a ceramic bowl with a capacity of 200ml. The water temperature used for the cup test is 94° C. The grinding degree is controlled to be 70%-75% of the passing rate of No. 20 standard sieve (0.85 mm). Ratio: 11.1 grams of coffee powder plus 200 ml of hot water, i.e. 1: 18.18, so that the extracted concentration is exactly in the range of 1.15%-1.35% gold cup, soaking time is 4 minutes.

Dry aroma: citrus, berry

Wet fragrance: citrus

Flavor: Citrus, honey, cocoa, fermented bouquet

Front Street Coffee Brewing Experience

Filter cup: V60#01

Water temperature: 90-91℃

Powder: 15g

Powder water ratio: 1:15

Grinding degree: medium and fine grinding (80% pass rate of No.20 sieve in Chinese standard)

Front street brewing technique: three-stage extraction. Steaming with 30g water for 30s, injecting water in a circle to 125g with small water flow, stopping injecting water to 225g when the water level drops and exposing the powder bed, removing the filter cup when the water level drops and exposing the powder bed, and extracting for 200 ".

Brewing Flavor: Citrus, bright acidity, nutty, honey, slightly fermented, smooth, cocoa finish.

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