Why don't cherry blossom coffee beans in Paradise Manor taste cherry blossom? How to brew Colombian cherry blossom coffee

What's the taste of cherry blossoms? This is the question that many people ask most when they see this coffee bean in front of the street. According to Qianjie friends recall the smell of cherry blossoms, the aroma of cherry blossoms will have a light smell, like water marks on white paper. Perhaps the owner of Paradise Manor named the coffee bean because he smelled the coffee bean with a faint aroma reminiscent of cherry blossoms.

However, after being baked by the Qianjie baker, the aroma of beans is a different performance. through the Qianjie cup test, some think it is basil and rosemary, some think it is chamomile, and some think it is moxa. Such a strong aroma makes all the friends who have tasted this coffee begin to laugh: why not rename this coffee bean to [herbal tea]!

Coca coffee producing area

Cauca

Cauca province is a certified coffee producing area in Colombia, with an average elevation of 1758m, with the highest elevation rising to 2100m. The topography, rainfall, temperature, mineral-rich volcanic soil and traditional local coffee planting techniques work together to create high-quality coffee beans in the area.

The biggest difference in climate between Cauca and other producing areas is probably the relatively large temperature difference. The average daily temperature is 11 ℃, while the daytime average temperature is 18 ℃. Qianjie often mentions that the temperature difference between day and night is an important factor in high-quality coffee. The low temperature at night and the relatively higher altitude slow down the growth pace of coffee, making coffee beans more fully absorb the nutrients of coffee fruits, as well as better acidity and commendable special sweetness of coffee in Cauca producing areas.

Paradise Manor

Finca El Paraiso

Paradise Manor (Finca El Paraiso) is a coffee plantation that Mr. Diego Samuel started in 2008, while conducting research on agribusiness management. The original Paradise Manor was just a small family manor of 2.5 hectares.

In 2015, Mr. Diego Samuel first participated in the regional raw bean cup test competition and won the first place, which gave him more motivation to devote himself to growing quality coffee. Now Paradise Manor Farm mainly grows Bourbon, pointed Bourbon, Rose Summer, Castillo and Colombian varieties of coffee trees. The cherry blossom coffee beans bought in front of the street are Castillo varieties.

Castillo / Castie excellent variety

Castillo

The Columbia Coffee Research Center began its research in 1961. As part of their ongoing research on rust-resistant bacteria such as Kaddura and Timor Hybrid, after 23 years of research, they developed six varieties of Castillo varieties, which were widely planted in 2005. About 45 per cent of coffee plantations in Colombia now grow Castillo.

Castillo is famous for its smoothness, aroma and citric acid. According to the blind test results of the Colombian National Coffee Research Center, the flavor of Castillo can reach the flavor quality of Kaddura and bourbon.

Double anaerobic washing

Double Anaerobic Washed

This cherry blossom coffee bean from the front street is washed with double anaerobic water. First of all, the complete coffee fruit is fermented in an anaerobic environment, then the peel and pulp are removed by machine, and the pectin coffee beans are put into a plastic bag or other sealed container in an anaerobic environment, and then anaerobic fermentation is carried out.

After the completion of fermentation, the coffee beans were removed from the anaerobic environment, washed with water, washed off the pectin layer and then dried in the sun to reduce the moisture content to about 11%. Through the cup test in the front street, it was found that the coffee beans treated by this method were more acidic than those washed by anaerobic water.

Qianjie Coffee Baking record

Yangjia 800N, bean dosage: 480g. When the furnace temperature reaches 165C ℃, the throttle opens 3, and the firepower is 120. the temperature recovery point is 1mm, 39cm, 32 ". When the furnace temperature is 115C, the fire throttle is opened.

When the bean turns yellow, the smell of grass disappears completely, and enters the dehydration stage. At 8: 39, the bean surface appears ugly wrinkles and black markings, and the smell of toast obviously changes to coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to hear the sound of the explosion point clearly, start to explode at 10 minutes, open the throttle completely, and reduce the firepower to 50 at 178℃. After an explosion, the development of 30 ", 193 ℃ into the pot."

Coffee cup test report on Qianjie

At the beginning of this article, it was mentioned that the coffee beans of this Paradise Manor had a strong floral or vanilla smell when they were tested in the front street.

Dry aroma is basil, rosemary, wet is sweet of chamomile and strawberry jam, overall flavor of chamomile, basil, rosemary, strawberry jam fermented and strawberry sweet and sour.

Suggestion on brewing coffee in Qianjie

Filter cup: V60 # 01

Powder content: 15g

Ratio of powder to water: 1:15

Boiling water temperature: 90 °C

Degree of grinding: medium and fine grinding (pass rate of standard sieve 20 is 78%)

If you want to experience the best flavor of cherry coffee beans, Qianjie recommends using freshly roasted coffee beans for brewing, so as to maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Qianjie three-stage cooking technique: first preheat the filter cup and the sharing pot. Pour in 15 grams of coffee powder and gently pat to make the coffee powder surface smooth. Start the first stage of water injection and inject 30 grams of water into the circle for 30 seconds. Ideally, the coffee powder is evenly watered and bulged with a small "coffee burger". The second stage is injected 30 seconds later, the height of the water column is 3-5cm, and the center is injected 95 grams of water around the concentric circle. The total amount of water injection is 125g. Observe that the coffee liquid level should be all golden coffee foam. When the powder bed is about to be exposed, start the last stage of water injection, this section of water injection 100 grams, slowly draw a circle around the concentric circle, the flow is consistent. When all the coffee liquid from the filter cup flows into the next pot, remove the filter cup and end the extraction. The total duration is 2 minutes 08 seconds.

Cooking flavor: you can smell the sweetness of strawberry jam and the aroma of chamomile. The taste is as sweet and sour as strawberry, and fermented as strawberry jam, followed by aromas of basil and rosemary, and finally a hint of mint tea in the mouth.

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