Anaerobic Solar treatment of Coffee beans in Colombian Palm and Big Bird Manor

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The South Korean champion of the 2019 WBC World Barista Competition used palm trees and Big Beak Manor lactic acid fermentation to treat coffee beans, which can still be seen at this year's WBrC World Coffee Brewing Competition. This also makes many friends misunderstand that the coffee beans in the manor are only processed by lactic acid fermentation. Last year, Qianjie followed the craze to get the estate's lactic acid fermented coffee beans, while this year Qianjie started with anaerobic sun-cured coffee beans.

Front Street Coffee-Palm trees and Big Bird Manor Coffee beans

Producing area: Cymbidium Colombians

Manor: Palm Tree and Big Bird Manor

Treatment: anaerobic solarization

Variety: Kaddura

Altitude: 1800m

Palm trees and Big Bird Manor

La Palma & El Tucan

Unlike traditional coffee producers, they do not inherit any coffee farm from the previous generation, but look for the ideal coffee growing environment (Ecotopo) from scratch: ideal altitude, perfect weather, right amount of sunlight and natural shade, good water source, suitable temperature, and special coffee growers in the area.

In 2011, the owner found this ideal treasure in Cundinamarca, 1600-2200 meters above sea level, in Colombia's East Andes (this area is located in the Colombian boutique coffee cymbidium region, so the estate's coffee bean producing area is located in Cymbidium). This area is divided by the beautiful Apulo River River, with the monsoon from the Pacific Ocean and the warm and humid air from the Amazon, forming a complex and changeable climate here, giving the land a unique planting environment for coffee trees, so that the formation of coffee bean flavor here is very rich.

In order to protect the land's precious water resources, Palm Tree and Big Bird Manor has created a water conservation project, which aims to make coffee with very little water, so all the raw beans of the project are processed in the La Sierra Nevada de Santa Marta area.

Anaerobic solarization treatment

Anaerobic Dry

Anaerobic sun treatment is to put freshly harvested coffee fruit into a sealed fermentation bucket for low-temperature fermentation, the temperature must be lower than 10-15 degrees Celsius. In an anaerobic environment, the decomposition rate of pectin sugar is slowed down, and the ph value decreases more slowly, prolonging the fermentation time, thus developing a better sweetness and a more balanced flavor. After more than three days of anaerobic fermentation, the coffee fruit in the barrel is sun-dried. After drying, the peel and pulp of the coffee fruit will be removed mechanically.

Coffee bean variety

Cuturra

Kaddura is a variety of bourbon, the end of coffee beans are curved, round and slender, production capacity and disease resistance are better than bourbon. Suitable for planting in the high altitude area from 700m to 1700 m, the altitude adaptability is very strong, but the higher the altitude, the better the flavor, and the production capacity is relatively reduced.

Qianjie Coffee Baking record

The front street baker uses Yang family 800N semi-direct fire with a baking capacity of 480g. The furnace temperature is preheated to 175 ℃ to enter the pot, the firepower is adjusted to 130, the throttle opens to 3, and the temperature recovery point is 1: 39: 32 "to maintain the firepower; the firepower remains the same at 118.4 ℃, and the firepower rises to 140 when the throttle is opened to 4134 °C. the smell of grass turns yellow, the smell of grass disappears, and enters the dehydration stage. At 157 ℃, the firepower is reduced to 110 and the throttle is maintained at 4.

After dehydration, there are wrinkles and black markings on the bean surface, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the air door starts to explode, the throttle is fully open. The development time after the explosion is 30 ", and the pot is put into the pot at 194 ℃.

Coffee cup test report on Qianjie

Qianjie Coffee will be tested within 8-24 hours after the sample beans are roasted. The cup used 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: sense of fermentation

Wet fragrance: wine aroma

Flavor: apples, grapes, berries, caramel, fermented wine, almonds, honey

Experience of brewing coffee in Qianjie

Filter cup: Hario 01

Powder content: 15g

Powder / water ratio: 1:15

Water temperature: 90 °C

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 78%)

Qianjie 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: imported wine aroma and sweet and sour grapes, middle strawberry juice, honey, almond finish, high sweetness.

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