Characteristics of cinnamon flavor of anaerobic sun-cured coffee beans in Costa Rican Monster Manor

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

In December, a Christmas season full of anticipation, warmth and mixed feelings, listening to Christmas melodies, reading warm books and enjoying cinnamon-scented coffee in the warm front street cafe.

Front Street Coffee-Costa Rican Monster Manor Cinnamon

Producing area: San Ramon, the western valley of Costa Rica

Manor: monster Manor

Treatment: anaerobic solarization

Variety: Kaddura, Kaduai

Altitude: 1300m

San Ramon producing area at the bottom of the western valley

West Valley San Ramon

San Ramon is a sub-region of the valley in western Costa Rica. The West Valley producing area in the western valley of Costa Rica, which is 1000-1200 meters above sea level, is a coffee producing area with a long harvest period of about five months. From November to March, the West Valley producing area in the western valley of Costa Rica has a dry and wet season, and when the coffee harvest season begins, it enters the dry season.

As the western valley is blown by more Pacific air currents, the temperature is often cooler than other producing areas at higher elevations, with an average annual relative humidity of 81%, abundant rainfall and an average annual temperature of 21.50 ℃, which makes the crops grow luxuriantly and is also conducive to the cultivation of high-altitude high-quality coffee.

There are nearly 10 farmers' joint treatment societies in the San Ramon producing area. 2018 was destined to be an extraordinary year for small farmers in San Ramon, and after 14 years of efforts, their coffee finally entered the Costa Rican stage, and the new treatment of anaerobic fermentation solarization helped them jump to the fourth place in COE, and it was the first time that Costa Rican coe judges evaluated the coffee beans treated by anaerobic fermentation day. However, their glory did not end in this way. At the 2020 WBC World Barista Competition in Amsterdam, Mr. Mathieu from Switzerland chose this magical coffee full of cinnamon flavor from Qianjie, which helped him win the third place.

Monster Manor

La Minilla

La Minilla Monster Manor, located in Senramont, Santiago, Costa Rica, has a history of more than a hundred years. Due to the eruption of the Poas volcano, the family moved to San Ramon in the western valley and started a new life in Heredia, which has lived in the central valley of Costa Rica for generations. The manor is located between 1100m and 1350m in the western valley of San Ramon, surrounded by mountains and fertile land, which is very suitable for coffee cultivation.

Coffee variety

Caturra&Catuai

The coffee beans bought in front of the street are made from Kaddura, the most common variety in Central America. Kaddura, a natural variety of bourbon, was discovered in Brazil in 1937. Its tree is not as tall and shorter as bourbon. Due to inheriting the blood of bourbon, the disease resistance is relatively weak, but the yield is higher than that of bourbon.

Kaduai is an artificial hybrid of Kaddura and Mondu Novo. Kaduai has a good ability to resist natural disasters, especially wind and rain. Kaduai tree species are relatively low, compared with other coffee trees, the fruit of Kaduai is stronger and harder to pick, and the fruit is both red and yellow.

Anaerobic solarization treatment

Anaerobic Natural

Anaerobic fermentation is actually a way of fermentation in a low-oxygen or anaerobic environment, usually using a pressure-resistant stainless steel tank, which can be controlled by controlling the temperature, time, PH value and the data you need to control the fermentation.

Anaerobic solarization treatment includes two steps: anaerobic fermentation and solarization. To put it simply, the manor owner will carefully select the fully ripe coffee fruit by hand, and then beat the selected coffee fruit and put it in a stainless steel bucket to extract oxygen to make the fruit ferment slowly.

In the process of fermentation, PH value is an important reference index in the process of fermentation. It is necessary to strictly control the change of temperature and PH value. When the sugar in pectin and mucus is completely consumed, the fermentation is stopped immediately and dried in sunlight immediately to avoid excessive fermentation. Qianjie believes that anaerobic sun-treated coffee beans are rich in acid and have a round and full coffee flavor.

Suggestion on coffee baking in Qianjie

The baker in Qianjie adopts Yangjia 800N (baking capacity 480g): furnace temperature 175℃, firepower 130C, throttle open 3; tempering point 11039 ℃, open throttle to 4, firepower unchanged; when furnace temperature is 152.5 ℃, bean meter turns yellow, grass smell disappears completely, entering dehydration stage, firepower drops to 110mm.

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 carefully to the sound of the explosion point. The sound of the explosion point begins to explode at 10 minutes 39 percent 12 ", and the throttle opens to 5. After one explosion, the development of 1 million dollars 39 percent 45", 196.5 ℃ into the pot.

Coffee cup test report on Qianjie

Qianjie coffee will be tested 8 hours after each round of beans, using the 200ml standard cup test bowl, using the No. 20 standard sieve pass rate of 70% Mel 75% grinding degree, powder content 11.1g. The water quality TDS is 120ppm and the water temperature is 94 degrees Celsius. First grind and smell the dried incense, then fill the bowl with water. Confirm the wet incense, break the residue and pick up the residue after 4 minutes to taste the flavor.

Dried incense: cinnamon

Wet incense: cinnamon, caramel

Flavor: grape, cherry, gingerbread, cinnamon, caramel, honey

Experience of brewing coffee in Qianjie

Powder content: 15g

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

Powder / water ratio: 1:15

Water temperature: 90 ℃

Filter cup: V600001

Qianjie coffee is brewed in stages: 1. The first stage is filled with 30 grams of water and steamed for 30 seconds. two。 After the end of steaming, the second section of water is injected, and 125 grams of water is injected outward in the center. After water injection, wait for the water level to drop to half. 3. When the powder bed is about to be exposed, 100 grams of water is injected into the third stage, with a total water injection of 225 grams. Wait for the coffee to be filtered and remove the filter cup. The total cooking time is 2 minutes 05 seconds.

Cooking flavor: sweet and sour grapes, cinnamon and gingerbread aromas, sweet caramel, middle cherry juice, honey-like finish.

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