Galapagos Islands Coffee Manor Santa Cruz Manor and treatment

Name: Santa Cruz Manor

Origin: Santa Cruz, Galapagos Islands

Tree species: old Bourbon, 1875

Altitude: 375m, due to the special geographical location equivalent to 1150 m above sea level

Rainfall: 1750 mm

Raw bean treatment: washing treatment and sun drying

Others: planted under shade trees, flowered from April to May, harvested from December to February

I was startled by his appearance when I got the bean. The shape of the raw beans is very beautiful, the body is quite full, and the size and defect rate can be compared with the beans from Sigri Manor in Papua New Guinea and Hilltop Farm in Australia.

However, there is a small problem. The variety of the bean seen on the Japanese website is Antique Bourbon, but the bean looks more like a tin pickup than an ordinary round bourbon or a pointed bourbon. (pictured below) this still needs to be explained by an expert.

On the upper left is the old bourbon variety of Galapagos Santa Cruz, on the upper right is the pointed bourbon (Rayloy) of New Cadoria, on the lower right is the yellow bourbon of Chacal Manor in Brazil, and on the lower left is the tin card variety of Sigri Manor in Papua New Guinea. Is it more similar to the shape of the tin truck?

The treatment method is dehydrated for 10 minutes, 1 explosion in 13 minutes and 1 explosion in 14 minutes and 30 seconds, which seems to reduce the fire a little too much, waiting for 2 explosions at 18 minutes. Completely enter the 2 explosion and drop the beans. Weightlessness ratio 81%

Both baking processes were basically smooth, with a large amount of silver skin falling during the dehydration stage and staying light green for a long time after dehydration, similar to the previous Cape Verde and Australian hilltops. Is it the relationship between low-altitude island beans again?

If the aperture is different, it is inevitable that there is some chromatic aberration. Compare it.