Chocolate-flavored beans recommended how to brew Pacas Coffee in St. Vincent, Honduras

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Information on the production areas of Honduras

NEWS!

According to local traders in Honduras, the novel coronavirus epidemic is causing great hardship to the country's ongoing coffee picking because of domestic quarantine restrictions and foreign labor cannot enter Honduras. According to Honduras's previous coffee harvest season experience, it takes 70, 000 workers to complete.

There are only 40,000 workers in El Palaiso, Honduras, where coffee harvesting began in mid-December. When all coffee producing areas in Honduras enter the coffee harvest season, if the labor problem is not solved in time, Honduras's coffee production in 2021 will be greatly affected.

When it comes to black cherries and dark chocolate, my mind is filled with the appearance of Black Forest Cake. What happened to make the baristas on the front street have this imagination? Take a closer look, ah! They tested the Pacas coffee beans from the St. Vincent processing plant in Honduras.

Front Street Coffee-small Farmer Coffee beans in Saint Vincent, Honduras

Producing area: Cobang Province of Honduras

Processing plant: St. Vincent treatment plant

Treatment method: washing treatment method

Altitude 1600-1900m

Variety: Pacas

Grade: SHG

Koban coffee producing area

Copan

The province of Copan is located in western Honduras, between the regions of Copan, Ocotepec and Lompira, and its name comes from the city of Copan. The proximity to Guatemala once again highlights the importance of knowing the true source of coffee. Growing coffee is the most important socio-economic source in the region, producing the best quality coffee in Honduras. The coffee harvest season is from November to March of the following year, Qianjie passes the cup of coffee in the producing area, and the sweetness of honey and caramel in the chocolate wind is a major feature of the coffee beans in the producing area.

St. Vincent treatment plant

San Vicente

St. Vincent's processing plant is located in the small town of Pe ñ a Blanca in the Santa Barbara province north of Johua in western Honduras, where coffee beans have always been the winners of the COE Cup in Honduras. The processing plant, which has a processing plant run by the St. Vincent family, is very famous locally because it helps farmers upgrade their planting technology and modify production equipment through projects, devotes itself to close ties with producers, and takes coffee cups as a strict check for each batch of products.

At the same time, St. Vincent's processing plant buys coffee fruits produced by small coffee farmers in the surrounding towns of El Cielito, Las Flores and El Cedral. Due to the small amount of coffee produced, it is difficult to separate these small farmers' production batches, but the coffee produced in these regions has always been amazing with high sweetness and fruity, so they are collected together for raw bean treatment.

Small farmers in Ecuador

Edgardo Tinoco

The Pacas coffee beans bought in front of the street are made in Edgardo Tinoco, a small village near St. Vincent's processing plant. The coffee farmers in the village planted beans on each other's coffee so that they could not separate the raw beans for micro-batch sale, so they could only sell them to the Sennwensen processing plant for raw beans, and then sold them after the village.

Pacas variety

Pacas

Pacas is naturally mutated from the bourbon variety, somewhat similar to Brazil's Kaddura. Pacas also has a single gene mutation that causes coffee trees to grow smaller (dwarfism), which is also Pacas's main advantage. Pacas coffee trees are smaller and have higher potential yields, and coffee trees can also be placed closer to increase total coffee production.

The front street observed that Pacas and Kaddura's shape is very similar, it has the same round and slender shape as Kaddura, from the side of the coffee beans, Pacas's overall thickness will be thinner than the bourbon.

Coffee bean treatment

Washed

Put the screened coffee berries into the peeling machine, and initially remove the peel and pulp. Pour the raw coffee beans with residual pectin into a wooden tank and wash and ferment for 18 to 24 hours. After the fermentation is completed, the raw coffee beans are washed in flowing water and the pulp and pectin are removed by friction between the coffee beans and the coffee beans. After washing, the coffee beans will be dried on the drying platform set up by the St. Vincent treatment plant, so that the moisture content will be reduced to about 12%, and finally the parchment of raw coffee beans will be removed.

Qianjie Coffee Baking record

The furnace temperature is 175℃, the firepower is 130mm, the throttle is open 3; the temperature recovery point is 1mm / 39th 32 ", when the furnace temperature is 99.5℃, the firepower is unchanged; 140℃ throttle is adjusted to 4. When the furnace temperature is 153.6 ℃, the firepower turns yellow, the smell of grass disappears completely, and enters the dehydration stage.

At 8: 00, ugly wrinkles and black markings appear on the bean surface, and the smell of toasted bread obviously turns into 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, and the explosion begins at 9: 39 / 28. After the explosion, the development of 1 / 3 / 39 / 38 seconds, 193. ℃ beans.

Coffee cup test report on Qianjie

Dry incense: almonds, dark chocolate cake

Wet fragrance: green apple

Flavor: black cherry, green grape, dark chocolate cake, almonds, caramel

Experience of brewing coffee in Qianjie

Through the cup test in Qianjie, we know that this coffee bean has a rich sense of layering. In order to show the hierarchical feeling of this coffee bean, Qianjie uses a V60 filter cup to brew the coffee and brews the coffee at 91 °C.

Powder content: 15g

Ratio of powder to water: 1:15

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

Qianjie coffee staged extraction: first of all, the powder layer was fully wetted with 30g water in the shape of "hamburger" and steamed for 30s; the second stage was injected with water to 125g at 1: 00 ", then stopped and the water level dropped to 2 / 3 of the powder layer into the third stage; in the third stage, the water was injected into 225g at the time of timer 1: 39 / 45", and the total extraction time for coffee liquid to be completely dripped was 2 minutes behind 3902 ". Shake the coffee gently after the extraction, and then taste it after the coffee liquid is fully uniform.

Cooking flavor: at high temperature, the mouth is slightly astringent of plums, sweet and sour of black cherries and aromas of almonds. After cooling, the sour and sweet of the imported black cherry juice, the aroma of dark chocolate cake, the acidity of green grapes and the finish of caramel almonds.

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