Panamanian champion coffee bean picking time processing method Catova Coffee Family Story

A century-old monument treatment site surrounded by mountains. Katowa, which means "mountains" in the local language, has a total of four manor groups in Ricardo, mainly planting Katula and Tippica varieties. The complex and multi-level flavor can be obtained by planting these two varieties in the high altitude area of more than 1 600 meters in this area. Katowa is famous for its two great estates, one as Katova. Kotowa Don K and Katova. Duncan (Kotowa Duncan) is named after Ricardo's grandfather Alexander. Duncan named it (Alexander Duncan MacIntyre), and this person is the founder of Catova Coffee. Ricardo's grandfather, Alexander, would have emigrated to Panama from as far away as Canada.

Since 1913, Alexander. Mr. Duncan has been thinking about how to improve the quality of coffee, and his thinking is no different from that of today's boutique coffee. So far, the Ricardo family has grown coffee for more than a hundred years, and coffee people have spread to the fourth generation.

Duncan Manor and Duncan Manor are just on both sides of the ridge. Duncan Manor faces the distant Pacific Ocean, where warm and humid winds blow to the steep ridges, bringing a variety of micro-climate. the volcanic terrain and the humid warm wind brought by the Pacific Ocean, coupled with low temperatures at high altitudes, sufficient rainfall and sunshine, form a natural and excellent organic planting environment. As a result, Duncan Manor has a strong capital to develop high-quality organic cultivation, and the coffee produced here has multiple levels of richness and complex and charming flavor, thanks to excellent topography and microclimate.

Top picking to improve quality

The picking method and follow-up treatment of coffee fruits have a great impact on the quality, and Ricardo is famous for his exquisite practices in this part. The first step is to detect the sugar content in the sticky layer of the fruit; the second step is to test the relationship between the sugar content and quality in the sticky layer; the third step is to study the effect of drying temperature on the sugar content after coffee treatment; and the fourth step is to study the effect of standing time after washing on the sugar content and flavor of coffee. After determining the effect of sugar, Ricardo developed unique page-level picking methods (Premium Picking) and collection picking methods (ReservaPickig), which were thoroughly implemented. The effect of this method on high quality and the measured flavor are really exciting, and the experimental results are fruitful, but the final output of coffee is not much.

The focus of Catova's top picking method is that coffee cherries can only be harvested when they are wine red and a little overripe crimson (Overipe Dark Color), and rapid post-production (Quickly Processed) after picking to avoid the unpleasant taste of sour and overripe. At this time, the picked fruit must be transformed from ripe sweet into a crisp and bright acid complex, and it is extremely expensive to obtain this flavor. The average drop rate of coffee fruits harvested at this maturity will be as high as 20% to 30%, because during the period of waiting for wine red conversion, 30% of coffee fruits are too ripe to be easily blown off by the wind, but also because of this persistence and elimination, Ricardo's top-picked coffee is often booked by shrewd bean bakers before it is harvested.

Another picking method is the treasure picking method, also known as the red transparent picking method (Red Color Ripe 100%). The treasure picking method does not just look at the color, but must judge the sweetness and the quality of the flesh layer sweetness. The collection picking method must have three conditions: 100% red fruit (Red Ripe Color and 100% Fully Mature), 100% of Sugars Formed (100% sweet), and taste like velvet sweet Vevery Swer Tate). Erida Manor in Panama is also adept at using similar collection and picking techniques. Both of these two picking methods have to take a very high risk of falling fruit. When the coffee cherry is very ripe and reaches the peak of maturity, it is easy to be blown by the district Phoenix and lead to falling fruit. During the fruiting period, the climate of Duncan Manor often has strong wind and light rain, forming a state of wind and rain (Bajareque), but even if 30% of the harvest is lost due to falling fruit, you can get sweeter, crisp and bright acid, bringing more complex and rich flavor changes, it is worth it! The top collection batch of Tanghe Manor needs more patience. Even if the coffee fruit is wine red and jujube, you still have to wait until the good day when there is sunshine and no rain to pick it early in the morning. This waiting leads to more fruit drop, but it is also the loss that you have to bear to brew a good flavor. No matter what kind of picking method it is, "it must be made immediately after picking". If the postharvest system is not carried out immediately, the quality will be out of control, and even lead to unbearable risks. Therefore, whether it is "washing" or "all-day sun" treatment, it must be prepared immediately on the day of harvest, otherwise the flavor and quality of coffee will change unexpectedly, resulting in great risk and even unpleasant fermentation taste.

Ricardo attaches great importance to environmental protection. The wet treatment plant in Catova uses only 0.5 litres of water for one pound of raw beans, while equipment for treating pounds of raw beans requires 10 to 20 litres of water. The residue from the treatment process, if the meat, skin, clay and waste water are all used as the treatment material of organic fertilizer, can be used as 100% natural organic fertilizer and excess compost for organic cutting of Duncan Manor. Some artificial fertilizers can also be added as the source of fertilization for Tanghe Manor. After picking the coffee fruit, the traditional manual method and African scaffolding were used to dry the coffee fruit at an altitude of 170. When the sun is finished, the essence that cannot be sold will be sold right away, and the filling and mutual filling will sit in the wooden dry warehouse for at least two months, which makes the flavor of the coffee more full. The shelling classification is carried out before preparing for export. after the light is removed, the density reporter is used to select the well classification, which is distinguished according to the bean size, weight (density), cis color and so on. Only the best raw beans can be used with katova. Tang he and Katova "Deng Qing two manor names to sell. In terms of quality control, each bag has an independent code to distinguish batches, from harvest to processing, post-production, sales, to establish a complete resume tracking.