Recommendation of non-sour hand-washed coffee beans-flavor and taste characteristics of half-sun yellow bourbon varieties of coffee beans in Queen Manor, Brazil

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Owned by the prestigious and awe-inspiring coffee family Carvalho Dias family, Carvalho Dias's four estates have won awards every year since the first Brazilian COE Competition in 1999, winning more than 12 awards in the past seven years, and even hosting champions, ninth, 11th and so on in 2004. Many large and small estates in Brazil are honored to enter this competition, but the Queen's Manor has won this award for many years. This also shows that the quality of Queen's Manor is very high compared with the average Brazilian coffee beans.

Among the two Brazilian coffee beans on the front street coffee shelves, one is the yellow bourbon coffee bean from Queen's Manor. Compared with the coffee beans from other Brazilian regions, the coffee beans from the Queen's Manor have a unique sense of sweetness, with the rich nut tunability of the coffee beans in Brazil, and the aftertaste will be as sweet as yellow sugar.

There is such a unique performance, one is that the Queen's Manor adopts the manor management system, compared with the centralized treatment from different small coffee farmers, the Queen's Manor is planted and handled by itself, so the quality of coffee will be more stable. The other is that the main variety grown in Queen's Manor is yellow bourbon coffee, which has the characteristics of balanced acidity, weak and clean bitterness, bright and refreshing as a whole.

Queen's Manor (Fazenda Rainha) is located at an altitude of 1400-1950m in the Morgiana region. Its unique geographical conditions and pleasant climate make it a unique producing area of boutique coffee. It is managed by Jos é Renato G. Dias, an agricultural engineer who specializes in coffee production.

At Queen's Manor, all workers live on the farm itself, eliminating temporary employment and receiving appropriate help from health plans and unlimited hospital care. Recently, workers built a second unit of the Pedro Roza IT School and a chapel designed by Oscar Niemayer. Fazenda Rainha's environmental policy is based on the coordination of production and environmental protection. This is a property certified by BSCA and a social environmental management system certified by UTZ. It has been shortlisted for the Outstanding Cup for many years.

Yellow bourbon coffee varieties

The estate grows Huangbourne, Ikatu, Huangkaduai, New World and Acai á, and the coffee beans produced here are all BSCA and Utz certified. But the main variety is Huang bourbon. According to the manor, 200 hectares of the garden are planted with yellow bourbon.

Yellow bourbon is a unique bourbon variety in the Brazilian state of Sao Paulo, mainly because the mature consequence does not turn red, but appears orange, so it is called "yellow bourbon". Yellow bourbon beans are sweet and clean by nature, and the use of sun (or half-sun) will make them slightly less sour, but combine well with sweetness and have tropical fruit aromas.

Characteristics of half-sun treatment

Half-sun treatment is an original coffee bean treatment in Brazil. In order to reduce the mildew of sun-dried coffee beans caused by rainy weather in Brazil, half-sun (Pulped Natural) was invented to shorten the processing time.

Half-sun is to remove the peel and pulp of coffee berries, which can control the degree of fermentation of pectin coffee beans after peeling and peeling. The traditional sun is the sun with peel and pulp, so the fermentation degree of pectin can not be seen. The half-sun treatment is between the sun treatment and the water washing treatment, but there is no "pool fermentation and water washing" process of the water washing treatment, but it is directly exposed to the sun.

Although the method seems to be similar, without the step of fermentation, the flavor of coffee beans is completely different. Half-sun treatment in the process of removing the pulp of coffee peel, the ripe pulp will be easily removed, and the immature green fruit peel is not easy to deal with, so a second screening can be carried out to filter the immature fruit and unify the maturity of the coffee fruit. Compared with the sun drying method, Qianjie believes that the cleanliness and maturity of the coffee beans will be improved, resulting in a more uniform taste of coffee.

Analysis of Coffee Raw Bean in Queen's Manor

Qianjie Coffee noticed that the density of the Queen's Manor coffee beans is relatively low, the water content is moderate, the bean quality is soft, and the thickness from the bean surface to the bean core is thin, so it is not suitable for baking at too high temperature, so there will be a bitter taste. We choose the method of throwing beans over medium heat to keep the firepower to the dehydration stage, and fine-tune the caramelization reaction as the temperature rises after the first explosion, which makes the caramelization reaction more fuller. This semi-water washing and explosion is slow, and the beans can be dropped near the second explosion. Let the coffee beans reach the degree of medium-deep baking.

Experience of coffee roasting in Queen's Manor

Brazilian yellow bourbon baking suggestion: Yangjia 800N, bean 550g: warm up to the facility 200 degrees into the pot, firepower adjustment 150, throttle open 3, temperature recovery point 1 "39", 30 ", maintain firepower, 5 minutes 39" 10 "turn yellow, grass smell disappears, enter the dehydration stage, firepower is reduced to 125, throttle is open to 3.5. After dehydration, the bean surface appeared wrinkles and black markings, and the taste of toast changed to coffee, which was a prelude to an explosion. When the firepower dropped to 80 at 178 degrees Celsius, you should pay attention to the sound of an explosion. When 9 degrees 39, 14 "began to explode, the throttle door was fully open. After an explosion, the development time is 390 degrees 3900 minutes. 201 degrees.

Suggestion on brewing coffee at Queen's Manor

Medium and deep roasted coffee beans have a loose structure, so the substances in coffee beans are easier to extract, so Qianjie Coffee recommends brewing Brazilian coffee with low temperature hot water and medium coarse grinding.

Qianjie store product parameters: using Kono filter cup water temperature: 88 ℃ powder quantity: 15g powder water ratio: 1:15 powder water ratio grinding: medium fine grinding (Chinese standard No. 20 sieve pass rate 70-75%)

The extraction techniques are as follows: 30 grams of water is injected into the first stage for steaming for 30 seconds, and the second stage is injected into about 125 grams of water, then wait for the coffee liquid to drop, and when it falls to half, the last section of water is injected to 225 grams. Wait for all the coffee drops to lag behind before ending the extraction, the general total extraction time is about 2 minutes and 10 seconds.