Colombian pink bourbon coffee production what's the difference between pink bourbon and bourbon?

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Forecast of coffee production in Colombia in 2021

NEWS

Due to the suitable planting environment and the increase in yield per mu in the Colombian region, Colombian coffee production is expected to remain at 14.1 million bags in 2020 and 21. Coffee exports are expected to grow by 600000 to 12.4 million bags, mainly to the United States and European Union countries. Stocks are expected to decline slightly at the end of the season as the country's domestic coffee consumption grows.

Red bourbon and yellow bourbon coffee beans are no stranger to us, so where did the pink bourbon come from? In this article on the front street, let's talk about this mysterious little cutie-pink bourbon coffee beans from Colombia.

Front street coffee-Isabella pink bourbon coffee beans

Producing area: Cymbidium Colombians

Altitude: 1760m

Variety: pink bourbon

Treatment method: semi-washing treatment

Huilan coffee producing area

Huilan

Huilan Province, located in the southern part of the Central Mountains in southern Colombia, is the most famous boutique coffee producing area in the country. This area is a hilly land surrounded by mountains, planted above 1500 meters above sea level. Many coffee beans from Huilan coffee producing area have been tested in the front street coffee cup. the coffee beans produced by Huilan belong to the soft acidity of the front segment, and the back section has a good sweet feeling, and the overall balance is very good, which makes people feel that the coffee beans in this area are very malleable. So the coffee beans in this producing area, Qianjie thinks that using different raw bean treatment methods will bring different surprises to the taste buds.

Pink bourbon

Pink Bourbon

Pink bourbon, as its name implies, its coffee cherries are romantic pink when ripe, belonging to a rare variety of coffee. Pink bourbon was first found in the town of Palestine, Cymbidium Province, Colombia, and is currently mainly grown in the Cymbidium area of Colombia.

Pink bourbon gene

DNA

Pink bourbon is a natural hybrid of yellow bourbon and red bourbon, in which yellow bourbon and red bourbon are dominant traits of dominant gene expression and have strong reproductive stability, while the new hybrid varieties belong to recessive gene expression recessive characters. the offspring produced by cross reproduction are easy to separate characters.

On the other hand, there is another theory about the gene of pink bourbon. Some studies have found that pink bourbon is produced by natural hybridization between Columbia (Colombia) and Kaddura (Caturra). Kaddura is a variety of bourbon, and the Colombian variety, as a key coffee tree species popularized in Colombia, has obvious advantages, high yield and resistance to leaf rust because it carries part of the robusta gene. What is lacking is the mediocre performance in flavor and the lack of delicate sour and sweet.

The reason why pink bourbon is rare is that it is difficult to maintain this beautiful pink, sometimes some orange bourbon will be harvested, that is because the color of coffee fruit is ultimately determined by the recessive genes in the pollen grains. Among the pollen grains selected by Ka Nong to cross, there are both yellow genes inclined to yellow bourbon and red genes inclined to red bourbon, and these are all recessive genes, which are very easy to interfere with each other.

Pink bourbon yield

Plant Yield

Take the powdered bourbon coffee in the 2020 production season in the Cymbidium region of Colombia as an example. In 2020, about 1800 coffee trees were planted in the Huilan region. Each tree produced about 1.8kg fresh fruit in the first production season. After peeling and pulp treatment, about 0.36kg coffee beans were obtained. In a normal production season, the output of this batch of coffee is less than 650kg.

Speaking of which, someone may have to ask Qianjie, the quantity is so small, isn't it gone after drinking? No, no, no. this greatly improves the stability of the expression of recessive traits. Therefore, in order to avoid genetic contamination of other varieties, a relatively independent planting environment is very necessary when planting powder bourbon.

Semi-washing treatment

Semi-Washed

The pink bourbon beans bought in front of the street are semi-washed. First of all, pour the picked coffee fruit into the pulp planer to remove the peel and pulp, and take out the shell beans covered with pectin. Then pour into the pectin scraper, use a small amount of water to hang out the sticky pectin layer mechanically, and take out the shell beans with smooth surface. Then the coffee fruit is dried or exposed outdoors. Finally, wait until the water content of the coffee fruit is reduced to 10% Mel 14%, and then use the sheller to remove the silver skin sticking to the coffee beans, and the semi-washing method will be completed.

Qianjie coffee feels that half-washed coffee beans taste less sour than water-washed beans, but a little higher than those in the sun; sweeter than half-sun, but a little better in cleanliness, and the flavor is between half-sun and water-washing.

Qianjie Coffee Baking record

Because the pink bourbon has such a unique flavor display, in order to explore the better flavor of this bean, Qianjie bakers roast this coffee bean to a medium-shallow degree. Furnace temperature to 180 ℃ into the pot, throttle open 3, firepower of 120; tempering point 1 temperature 390 ℃, firepower unchanged, throttle open to 4; at this time the bean surface turns yellow, the smell of grass completely disappears, entering the dehydration stage, firepower drops to 70 when firepower drops to 100180 ℃ at 176℃, throttle remains unchanged.

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. When the sound of the explosion starts, adjust the throttle to 5 (the tuning power should be very careful and not be so small that there is no burst sound). After an explosion, the development of 1 cup 39th 30 ", 191.5 ℃ into the pot.

Coffee cup test report on Qianjie

The rare pink bourbon is also very special in the Qianjie cup test, different from the general flat flavor of bourbon, this pink bourbon has fresh floral aromas, sweet fruit juices of blueberries and green grapes, cherry flavor in the middle, sweet taste like brown sugar at the end, and more citrus berry compound performance in terms of acidity.

Experience of brewing coffee in Qianjie

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:16

Degree of grinding: medium fine grinding (BG 6k: pass rate of Chinese standard No. 20 screen 82%)

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 ".

Cooking flavor: there are citrus, berries and virgin fruits in the mouth. Under the change of temperature, there are sweet caramel, light fermented aromas, floral and nutty aromas in the finish, smooth and clean in the mouth.

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