Brief introduction of Panamanian Flower Butterfly Coffee beans Taste characteristics Panamanian Coffee Manor Origin treatment Story

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Front Street Coffee in the face of guests who want to try rose summer flavor coffee beans, if the guests have not tasted the emerald manor in the first place, then Front Street Coffee will give priority to the same Panamanian flower butterfly coffee beans with rose summer flavor.

As we all know, Panamanian coffee is famous for the rosy summer of the Emerald Manor, while the beans of the Emerald Manor are relatively high in price or flavor performance. Qianjie Coffee and hope that guests will finish the best coffee at the beginning. Compared with the coffee in other producing areas, it is much inferior, and everything should be done step by step.

Front street coffee Panamanian flower butterfly coffee beans

Producing area: Bogut boquete Baru Volcano region

Variety: Kaduai Kaddura Rose Summer Geisha

Treatment method: washing treatment method

Baking degree: moderate (shallow baking)

Flavor: peach, nut, honey, green tea

Production area introduction

Panama is a Central American country bordered by Costa Rica to the west and Colombia to the east.

Anyone who knows anything about individual coffee should know that Panamanian coffee is famous in the coffee world as the geisha Geisha (the name of Rosa) in the Emerald Manor.

Panamanian Emerald Manor can be said to be a country that strives for coffee and is rich in high-quality coffee.

There are also many excellent estates in the Pokuit producing area, except the famous Emerald Manor, Arida Manor, Catova Duncan Manor and so on, all of which produce high-quality boutique coffee.

And this is not only due to the superior ecological conditions of the Pokuit region of Panama, but also an important factor is that the microclimate in the Poquet Heights of Panama is a unique and important resource of boutique coffee in the Pokuit region. This is the Panamanian environment from east to west that allows cold air to converge above 6500 feet through the Central Mountains, thus creating a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth. so the coffee trees grown here grow very well.

Coffee variety

Panamanian Flower Butterfly Coffee beans have a 40% Rose 50% Rose Summer pedigree, which is composed of Rosa geisha, Kaddura Caturra and Kaduai Catuai. They are planted in the Baru volcano area of Pokuit and grow in the volcanic area at an altitude of 1600 meters. The treatment plant uses fine washing treatment. The special local microclimate of Panama leads to abundant rainfall in this area and a large temperature difference between day and night. Coupled with the unique volcanic soil in the volcanic area, as well as meticulous harvesting and fine treatment, this coffee performs well in terms of richness, acidity and floral aroma.

What is more surprising is that on the basis of very excellent quality, the very people-friendly price of this coffee bean makes the performance-to-price ratio of this coffee bean.

What is special about this coffee bean is that it has a rose summer variety, which gives this coffee a distinct rose summer flavor.

Some people may ask: is the flower butterfly a mix of beans?

The information obtained from the inspection of Qianjie coffee shows that, due to the historical reasons of the manor, in order to pursue yield at that time, the early rose summer varieties were mixed with the coffee trees of Kaddura and Kaduai, and in order to facilitate picking, coffee farmers later subdivided three varieties and directly mixed the three varieties at the time of export to achieve the mellow flavor they wanted to express.

Originally called Cupid rather than the current Flower Butterfly, Flower Butterfly started with a 30% geisha, then adjusted it to 50% after two years of sale, and then changed its name to 70% again, renaming it Flower Butterfly.

The three varieties in the flower butterfly are all from the same place and the same producing area, so it belongs to the single bean.

Baking suggestion

Flower butterflies are washed, and the clean and clear fragrance of the washed beans has a moisture content of only 9.9%, so the baking plan of Qianjie coffee is to enter the beans at low temperature, then fire and small throttle to speed up dehydration. When the dehydration stage is over, open the stroke door and medium heat so that Maillard's reaction time is not too fast, when the explosion is the densest.

The baking process is as follows:

Because of the particularity of this flower butterfly, Qianjie coffee uses medium and shallow roasting to complete the final flavor trend of this bean.

Due to the high density and high hardness of beans, they began to be dehydrated by high fire, and before the explosion, the fire was put down to reduce the temperature rise and enter the explosion, so as to retain the loss of small molecules such as flower fragrance, so that it does not destroy the unique aroma of rose, caramel, honey, black tea.

The baking quantity is 550g (full load) into the bean.

The furnace temperature is preheated to 200℃ into the pot, the firepower is adjusted to 160after 30 seconds, the throttle is opened to 3, the temperature recovery point is 31 ", keep the firepower; 4", the smell of grass turns yellow, the smell of grass disappears, and enters the dehydration stage, the firepower is reduced to 130℃ at 165℃, and the throttle keeps 4 ".

After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open for 5, and the firepower is adjusted to 70 ℃. After an explosion, the development time is 1mm, 39th, 28th, and the pot is 193 ℃.

Test the flavor by cup

Dry fragrance: citrus berry flower aroma

Wet fragrance: citrus jasmine

Flavor: peach grape caramel honey

What's the taste of the flower butterfly in the front street coffee?

Cooking parameters

Coffee powder quantity

15 grams

Proportion

1:15

Water temperature

90 degrees Celsius

Grinding degree

BG # 5G (China Standard No. 20 sieve)

80% pass rate)

Filter cup

Hario v60 # 01 filter cup

Cooking process

The first stage of water injection

30 grams of water steamed for 30 seconds

Second stage water injection

The injection of 95 grams of water (125 grams indicated by the electronic scale) will be completed in about 1 minute 05 seconds.

The third stage of water injection

100 grams of water (225 grams indicated by the electronic scale) will be injected in about 1 minute and 40 seconds.

Extraction time

2 minutes 10 seconds, remove the filter cup to finish cooking

Flavor description

Qianjie coffee can obviously feel the light roasted flower butterfly has a relatively strong flower and fruit flavor, the overall flavor is as follows: floral fragrance, black tea, berries, citrus tail with slight nuts, smooth taste, low bitterness, moderate acidity, middle rhyme and so on.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925