Characteristics of ripening time in Panamanian Coffee producing area description of flavor and taste of Panamanian boutique coffee bean rose summer varieties

As the most expensive coffee beans in the world, Rose Summer is now popular all over the world. As long as you mention boutique coffee, there will be Panama Rose Summer. Before you learn about Rose Summer Coffee, let's take a look at its famous stage, Panama.

What are the coffee producing areas in Panama?

Panama is located in Central and South America, and the coffee growing areas are located in Boquet, Volcan, Santa Clara and Piedra de Candela in the west of the country, of which Poquet and Walken are the boutique coffee producing areas we hear most often. Both areas are located in Chiriki Provence, completely in the center of the coffee belt, with fertile volcanic soil and ancient forests.

Pokuit is one of the towns in Chiriqui province, located near the border between Panama and Costa Rica, near the famous Baru volcano, beautiful scenery and rich soil. Facing the warm and humid Caribbean monsoon and the cold Atlantic current on the back, the mountains are high and steep, of which the Baru Volcano National Park (Volcan Baru National Park) is an ecological conservation area with rich biodiversity and seven microclimates. Coupled with the year-round shrouded in mist, abundant rainfall, creating good local coffee planting conditions, many excellent manors are built here. Such as Emerald Manor, Alida Manor, Duncan Manor.

Walken producing area is famous for its ultra-high altitude. Coffee is planted at an altitude of about 2000m to 3000m. In the early days, most of them mainly planted cash crops of fruits, and only a very small number of coffee growers, the most representative of which was the Hartman family. The Walken region has less annual rainfall than Poquette, while the geographical environment west of Mount Baru and growing with a variety of fruits give coffee a stronger fruity flavor, sweetness and aroma.

What are the characteristics of the rose variety grown in Panama?

Panama Rose Summer Coffee, which is popular all over the world, shows rich and elegant floral aromas, full acidity of citrus, peaches and compound fruits, creamy and smooth taste, and a sweet aftertaste of oolong tea. the exquisite flavor makes people feel not like drinking coffee, but tasting a cup of fragrant fruit tea. Many articles in Qianjie will mention that as a kind of crop, the flavor performance of coffee is always closely related to variety, climate, altitude, soil, management and other factors, and it is the natural embodiment of varieties and local conditions. what post-processing and baking should do is to maximize the preservation, reduction and display of their true flavor. So rose summer can be so excellent, can not be separated from the combination of the above factors.

Compared with other Arabica varieties, the rose variety not only has low fruit yield, but also has a particularly fragile plant, and is also very picky about the growing environment. It needs high altitude, fertile soil, clouds or plant shade, not direct exposure. The foliar system of Rosa coffee tree is very thin, that is to say, the efficiency of photosynthesis is very low, the root is still very fragile, and the absorption of water and nutrients is very slow, so the yield of coffee is very low, coupled with the high altitude growth environment, the fruit ripens later. The fruit yield of a rose summer coffee tree is only half that of the Kaddura variety, which is one of the reasons why rose summer is so valuable.

The owner of Bole Jade Manor in Rose Summer once said that the garden needs a large number of shade trees to block the sun for the delicate summer, and traditional pruning should be used at the early stage of planting, otherwise the plant will die easily. The higher the altitude is, the longer the ripening time of coffee fruit is, and the more complex and unique the flavor is. The fruit of Rosa Rosa needs to be harvested at the most appropriate maturity and post-processing immediately. This is a great test for the professional judgment of the manor owner and the manual quality of the manor; failure to grasp the time will lead to quality decline and waste.

Washed Pocket Rose Summer Coffee

After Rosa became famous, various producing areas began to compete for introduction and planting, but even if it is the same variety, different local climate will produce different quality and flavor of coffee. Qianjie Coffee believes that Panama is a famous place for Rose Summer, and the Rosa Summer Coffee produced by mature planting techniques and processing techniques is still a guarantee for the industry, so Qianjie launched a Pokuit Rose Summer Coffee, which is treated with water. I hope you can have a taste of the classic Rose Summer flavor.

After washing, the selected coffee cherries are put into the peeling machine to remove the peel and pulp initially; the coffee beans with residual pectin are put into the water and let them ferment for about 24 hours; after fermentation, the coffee beans with parchment are washed in a flow tank to remove their pulp and pectin; after cleaning, the coffee beans are dried or dried with the help of a dryer to reduce the moisture content to about 12%. Finally, remove the parchment of raw coffee beans.

As one of the most traditional methods of raw bean treatment, water washing not only makes the quality of coffee production more stable, but also makes Rosa Rosa more clean and fresh. After baking, Qianjie feels the elegant white flower aroma of rose summer, rising citrus and lemon acidity, with a slight flavor of green tea, as if drinking a cup of soft Tieguanyin tea. How to brew the rich taste of Rosa coffee so that it won't be wasted?

The suggestion of cooking in Qianjie

The flavor description of each coffee on the front street is based on freshly roasted beans. If the beans have been stored for more than a month, the aroma is likely to have been lost and it is difficult to restore when brewed. Qianjie is also well aware of the importance of freshness, so it will ensure that only coffee beans freshly roasted within 5 days are shipped, so that everyone can enjoy the most complete taste period when they receive it.

The flavor of Rosa Coffee is famous for its rich floral aromas and complex fruit flavors. Qianjie roasters want to retain more high quality acidity, so they choose medium-to-light roasting (slight adjustments will be made in different batches). This baking degree does not change the high hardness of beans at high altitude, so it is necessary to improve the extraction rate in cooking to show a fuller flavor level. Higher water temperature and finer grinding will be used here to stimulate more aromatic substances, and Qianjie hopes that the flavor of Rose Summer Coffee will be clearer, so it will increase the proportion of powder to water at 1:16.

In order to improve the extraction rate of Rosa coffee and avoid over-extraction while highlighting the sweet and sour flavor, Qianjie baristas will use V60 filter cups. The body of the V60 filter cup has a diversion rib connecting the top and bottom and a large round hole in the center to accelerate the falling speed of the water flow, while the spirally shaped exhaust trough is designed to lengthen the flow path and increase the contact time of coffee powder and hot water. Each flow of water converges along the groove to the center of the filter cup, the pressure on the coffee powder is concentrated, and the extracted coffee is more layered.

The following front street demonstration store produces emerald red standard sun roses summer cooking steps, you can refer to and compare their own cooking ideas.

The parameters of red standard rose summer coffee are: filter cup: V60, water temperature: 91-92 degrees Celsius, powder content: 15g, powder-water ratio: 1:16, grindness: fine sugar size (20 sieve bowl sieve powder to 80%)

First pour 15 grams of coffee powder into the filter cup to clear the weight, the first stage is injected with 30g water for steaming for 30 seconds, at the same time start timing, the whole small flow center injection begins to circle outward, pay attention to the need to moisten the whole powder layer.

In the second stage, 120g of water is injected with a larger flow of water, in order to raise the entire powder layer, and the water column needs to be injected vertically and evenly, and the chronograph shows 150g, which is finished in about 55 seconds.

When the liquid level drops to half of the position, start to use a small flow around the small circle to inject 90 grams of the third section, try to control the flow is too large, easy to break the coffee powder layer and cause insufficient extraction. The final amount of water injection is 240 grams, and the completion time of drip filtration is about 2 minutes and 10 seconds. After removing the filter cup, shake the coffee liquid in the sharing pot and start tasting.

The hand-washed Panamanian rosy summer coffee has a clear acidity of citrus, lemon and bergamot, with a creamy and smooth taste when swallowed, with the sweetness of green tea and honey at the end.

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