Description of flavor and taste characteristics and cooking techniques of rose summer coffee beans in Huilan Hope Manor, Colombia

Granted that Panama's rose summer coffee is indeed one of the best boutique coffee in the world, if the front street only identified a manor rose summer, then it will miss a lot of other producing area manor rose summer coffee, although not necessarily better or worse than Panama's quality, but with the characteristics of the producing area of the front street want to try! Today's rose is from Colombia, and we're introducing it because it has enough characteristics to appeal to us. It has obvious citrus sour and sweet taste, elegant flower fragrance, pleasant tea taste and sweet taste of cream and honey at the end. It tastes like rose summer but has different layering.

Huilan, Colombia

Huila producing area, Narino producing area and Tolima producing area in southwest of Colombia are all producing areas of excellent coffee. The top 10 coffee competitions in Colombia every year almost come from these three producing areas. They are also dominated by small coffee farmers with small yield and small cultivation area. Huilan Province is located in the west of Colombia, where the Andes Mountains form a narrow canyon. Coffee grows on the slope here, which is also a well-known producing area of Colombia coffee. The coffee of Huy Lan Province is very balanced and warm because of the fertile volcanic soil, moderate rainfall and high altitude microclimate. It is mostly smallholder production, with about 80 per cent of producers in the region growing coffee on less than three hectares of land. Because most of the care is done by smallholder families themselves, labour is rarely outsourced, allowing for more thorough and intensive management of farms and processing of coffee beans.

La Esperanza

Hope Manor is located in Huila producing area. The manor is not an individual or family coffee farm, but a collection of several coffee farmers to sell under the name La Esperanza. Hope Manor is distributed in the forest at an altitude of 1400- 1650 meters. It collects fully mature coffee beans by hand. Coffee farmers adhere to good planting environment and have perseverance to control the quality of coffee beans. It is the champion manor of Colombia Coffee Competition in 2007. In 2008, it also won the 9th and 12th places (different coffee growers). In November 2008, it was awarded by American coffee master Kenneth? Davies (author of Coffee Review and Coffee House Roasters) gave it a high score of 93 points, making it the top estate in Colombia. There are four estates (Esperanza, Las Margaritas, Cerro Azul and Potosi) in the Hope Estate. Winner of Best of Panama (2008) and runner-up (2009). In 2012, three products occupied the 2nd, 3rd and 7th places in the top ten of SCAA Coffee of the Year. In the GFA (Good Food Award), Hope Manor became the only award-winning estate outside Ethiopia, Kenya and Panama.

approach

This bean is washed. Screening coffee cherries--removing pulp--fermentation--washing--drying--dehulling

Put the screened coffee cherries into a peeling machine, and preliminarily remove the pericarp and pulp; put the green coffee beans with residual pulp pectin into water, and let them ferment for about 24 hours; after fermentation, put the green coffee beans with parchment paper into a flowing water tank for washing, and remove the pulp and pectin; after washing, air dry the coffee beans or dry the coffee beans with the aid of a dryer, and reduce the moisture content to about 12%. Finally remove the parchment from the green coffee beans.

Analysis of Qianjie Coffee Raw Bean

This bean is a rose seed. Rosedale coffee is an ancestor of arabica, which is particularly picky about its growing environment, requiring high altitude, cloud shade, fertile soil and sufficient accumulated temperature. The species Geisha was discovered in 1931 in Ethiopia's Geisha Forest and later sent to the Coffee Institute in Kenya. Introduced to Uganda and Tanzania in 1936; Costa Rica in 1953. Green beans look beautiful blue-green, smell has a clear aroma of fermented fruit, orange.

Front Street Coffee Roasting Analysis Roaster Yangjia 800N (Roasting Capacity 300g)

When the furnace temperature reaches 160 ° C, put it into the pot, open the damper for 3 seconds, adjust the fire power to 140, keep the damper unchanged, and adjust the fire power to 120 when the furnace temperature reaches 140 ° C. At this time, the bean surface turns yellow, the grass smell completely disappears, and enters the dehydration stage. When the furnace temperature reaches 166 ° C, adjust the fire power to 110 ° C, and the damper remains unchanged; when the furnace temperature reaches 750 ° C, the bean surface appears ugly beard wrinkles and black stripes, and the taste of toast obviously changes to coffee fragrance, which can be defined as the prelude of the first explosion. At this time, you should clearly hear the sound of the first explosion point. Start the first explosion at 8 15 ° C, adjust the fire power to 50, adjust the damper to 5 (adjust the fire power to be very careful, not small to no sound), and develop 1 28" after the first explosion, and put it into the pot at 190 ° C.

Agtron bean color 70.8 (top), Agtron pink 83.2 (bottom), Roast Delta 12.4.

Front Street Coffee Cup: Jasmine flowers and light tea fragrance, sip sweet orange, lime, ginger sugar, honey, cream and oolong tea fragrance.

Colombia La Esperanza Geisha

Front Street Coffee Colombia Hope Manor Guixia

Country: Colombia Country

Production area: Huilan

Altitude: 1,800 M

Treatment method: washing treatment

Grade: SUPREMO

Breed: summer rose

Front Street Coffee Brewing Analysis Filter Cup: Hario V60 Water Temperature: 90-92℃ Powder Water Ratio: 1:15-1:16 Grinding Degree: BG 6L (China Standard No.20 sieve pass rate 80%)

Cooking method: 30 grams of water stewed for 30 seconds, water injection to 125 grams of subsection, such as the water level is about to expose the powder bed continue to water injection to 225 grams cut off water, water level is about to expose the powder bed removed filter cup,(stewing start timing) extraction time is about two minutes.

When brewed with higher water temperature, this bean tastes sweet and tea will be more obvious, with citrus, plum, bergamot acid tone, cinnamon, caramel flavor in the middle, the aftertaste is obvious oolong tea feeling; When boiled at lower water temperature, the overall flavor of this bean is obvious. At first, you can feel the faint floral fragrance, citrus, orange, lemon and slight berry acid notes. In the middle, the sweetness of cream and honey begins to emerge. The finish has a light oolong tea fragrance and sugar sweetness.