Differences between Jensen Manor and Emerald Manor Rose Summer Coffee beans in Walken area of Panama

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If the Jade Manor in Pokuet, Panama, has the largest summer output, then Jensen Manor in Walken is the second largest. A few articles in front of the street introduce the coffee manor in the Pokuit area. I believe everyone is no stranger to the Pokuit area. In this article, let's talk about Walken, another major boutique coffee producing area in Panama, to learn about Jensen Manor.

Walken producing area

Volcan

When it comes to Panamanian coffee, most of the more familiar boutique coffee producing areas come from Boquete, but in recent years, coffee from Volcan has gradually emerged in the boutique market. At the same time, a considerable number of estates entered the Best Panama Competition (Best of Panama) or even won the championship, of which Jensen Manor finished second in the BOP in 2019.

Unlike Poquet, the Walken producing area is located to the east of Mount Baru. The Bokui specialty area bears the sea breeze caused by the topographic gap in the Atlantic Ocean, coupled with topographic changes, the micro-climate is rich and the climate is also very humid. But the situation in the whole Walken producing area is very different. The mountain barrier in the north of Walken is deep, and it is more difficult for the Atlantic moisture to roar by the wind, which makes the Walken producing area quite dry and sunny, providing a good memorial for the drying of coffee beans. as a result, the sun-cured coffee beans in the Walken area are famous for their high quality.

The Walken producing area is 2000-3000 meters above sea level. Volcanic soil cultivation makes the coffee flavor mild and balanced. In addition, most Walken producing areas use sun-treated coffee beans, and the front street tests the coffee beans in the Walken producing area through cups. The flavor has a strong sweetness and aroma of dried fruit.

Jensen Manor

Panama Janson

There are new finalists for the Best Panamanian Coffee Award awarded by the Panamanian Fine Coffee Association (SCAP) in 2013. That is Carl Jensen's Jensen Manor Rose Summer Variety, also known as "champagne in the coffee world". Full of jasmine and delicate berry flavor, taste clean, honey, litchi flavor.

Jensen Manor is located on the west side of the Baru volcano with a total area of 1200 hectares and an elevation of about 1700 meters. The manor's nutrient-rich volcanic soil, abundant rainfall and suitable temperature make Jensen Manor gradually become the second largest Panamanian rosy summer manor, and 50% of the manor is planted with rosy summer coffee trees.

Mr. Carl Janson, the owner of Jason Manor, pays great attention to maintaining the balance of the natural environment. He adopts a 100% sustainable planting method, using enzyme microbes to maintain nutrient balance in the soil. It also operates animal husbandry and coffee cultivation, and specially builds processing plants to treat coffee fruits and use them as farm fertilizer. Only 2000 rose summer plants are planted per hectare to ensure that there is enough soil between the plants.

Rose summer coffee variety

Geisha

Rose coffee can only be grown at high altitude to have rich and charming flower fragrance. The fertile soil and high altitude in Jensen Manor provide a good growing environment for rose coffee. Qianjie tried to compare the sun rose summer coffee beans of Emerald Manor with the sun rose summer coffee beans of Jason Manor.

The rose summer of Jadeite Manor grows in this altitude and bad climate area, which slows down the growth rate of rose summer coffee in this area, and the formation of flavor will be more abundant. The main tone is rose and raspberry juice, and the taste is solid and full. On the other hand, the rose summer growth environment of Jensen Manor is much better, and the growth rate is a little faster than that of Jade Manor, so although the flower fragrance is not as obvious as the rose summer of Jade Manor, it also has a hint of jasmine and ginger aromas. the aroma of fruit is more abundant.

Sun treatment

Natural

Sun treatment is the oldest and most primitive treatment of coffee beans. Jensen Manor screened the harvested coffee fruit and then placed it on the cement ground for sun drying. After about 27-30 days of direct "baptism" in the sun, the moisture content of the coffee fruit will be finished from 60% to only 12%.

After drying, the coffee fruit will be sent to the processing plant for peeling and shelling. Peeled raw coffee beans will be screened again to remove coffee beans that do not look good. This reflects the quality of the coffee drying process, overdried coffee beans will be more fragile, peeling process will be broken into debris, while under-dried coffee beans have too much water content, too lively moisture, easy to breed bacteria, mildew, etc., and then sent to the warehouse for storage to export. Qianjie believes that sun-treated coffee beans have low acidity, high sweetness and clear touch, but slightly lower cleanliness, resulting in more berry tonality and more complexity in flavor.

Experience of coffee baking in Qianjie

The Qianjie roaster noticed that the coffee had larger particles, higher density, more heat absorption during baking, and faster Mena reaction.

The furnace temperature is 200 degrees Celsius, the fire power is adjusted to 160C after opening the throttle for 30 seconds, the throttle is adjusted to 3, the temperature recovery point is 132oC, and the furnace temperature is adjusted once at 153.3 degrees Celsius. At this time, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140C, and the throttle is adjusted to 4. At 9'00, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, to 9: 47 "start to explode, adjust the firepower to 50 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not so small as to be free of bursting sound), develop 2: 40" after an explosion, 197.1 degrees into the pot.

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 °C, the grinding degree is controlled as 20 standard screen (0.85 mm), and the passing rate 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 fragrance: Jasmine, berries

Wet fragrance: ginger, grape, blackcurrant

Flavor: lemon, citrus, apple, jasmine, ginger, grape, peach, maple syrup

Experience of brewing coffee in Qianjie

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (BG#6S: 80% pass rate of Chinese standard No. 20 screen)

Qianjie coffee is extracted by stages: steaming with 30 grams of water for 30 seconds, small water injection around the circle to 125 grams for segments, water level drop to 225 grams when the powder bed is about to be exposed, remove the filter cup when the water level drop is about to expose the powder bed, (steaming starts timing) the extraction time is 2 minutes 39 percent 00 ".

Brewing flavor: it smells fermented, with flavors of lime, raspberry and nectarine in the mouth, sweet cocoa, cream and caramel, vanilla finish and sweet fruit.

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