Hand Net Baking Galapagos Santa Cruz Manor Old Bourbon

Ecuador, the smallest country on the rugged Andean plateau. It has a vibrant indigenous culture, well-preserved colonial buildings, otherworldly volcanic landforms and dense rainforests. When it comes to one of the most famous scenic spots in Ecuador, of course, the Galapagos Islands. One of the cleanest and most primitive places on earth.

The Galapagos Islands (Cologne Islands), made up of 19 volcanic islands, are known as "unique living biological evolution museums and showrooms". Charles Darwin learned from his visit to the island in 1835. Wrote the famous "theory of evolution".

Ecuador began to grow coffee in the 19th century and was one of the world's major coffee producers in the early 20th century. Ecuadorian coffee has about 60% Arabica species and 40% Robbins species. Ecuador's coffee production has been declining over the past decade, and now there are only about 700000 bags. And the export volume is also very low because most Ecuadorian coffee is used for domestic consumption.

In 1869, Mr. Manuel Coppos, the first owner of the Galapagos Islands, hoped to find a crop suitable for growing on his farm. He invited a team of French agronomists to visit the area, and finally they planted Arabica coffee trees on the Galapagos Islands for the first time. However, after several trials and tribulations, coffee cultivation in the Galapagos Islands was completely abandoned in 1915. In a twinkling of an eye, in 1990, the Gonzalez family, the current owner of Santa Cruz, discovered the abandoned farm and reached an agreement with the owner at the time to begin rebuilding the coffee plantation.

Today, almost all the Galapagos Islands coffee on the market comes from the third largest island of the Galapagos Islands in San Crist ó bal Island. Santa Cruz Manor Coffee, as its name implies, comes from the second largest island, Santa Cruz (Santa Cruz Island). Santa Cruz Island is located in the very center of the Galapagos Islands, which is said to have a unique microclimate, so some people think that Santa Cruz Island coffee is sweeter and more fragrant than other Galapagos Islands coffee.

Santa Cruz still grows coffee varieties introduced by French agronomists in 1875, so the coffee is more than 130 years old. And these old coffee trees have now become one of the special symbols of Santa Cruz coffee. The laws of the Galapagos Islands prohibit the use of chemicals and pesticides on the island, so the Santa Cruz estate produces organic coffee.

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.

As shown in the picture: Galapagos Santa Cruz Old Bourbon at the top left, New Cadoria pointed bourbon (Rayloy) at the top right, Chacal Manor Yellow bourbon at the lower right, and Sigri Manor tin card from Papua New Guinea at the lower left. Is it more similar to the shape of the tin truck?

Because the online record on the baking of this bean is very limited, after discussing with Mr. Chen, I decided to try it out in four baking degrees. I am in charge of two, the City at the end of the explosion and the Full City+ at the beginning of the explosion. Let's start with the shallow ones:

Dehydrate for 10 minutes, 13 minutes 1 explosion, 1 explosion immediately after the end of the beans. Weightlessness ratio (rate) 87%

And then there are 2 popped beans.

Dehydration for 10 minutes, 13 minutes 1 explosion, 14 minutes 30 seconds 1 explosion ends, seems to be a bit too slow, 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, there will inevitably be some chromatic aberration. Compare it.

The dry aroma of the two beans is good, completely two styles, from the taste, my two baking degrees seem to be two extremes, the end of Santa Cruz is more sour, although not sharp, but does cover up a lot of other flavors. And 2 burst beans are completely acid-free, perhaps 1 explosion after the development of a long time, sweetness has become very prominent, Huigan with a slight bitter taste. I think the best baking degree should be with Mr. Chen, 40 seconds after 1 explosion and 2 seconds before explosion. As for dozens of professional flavors. My mouth skill has not yet been developed (for example, I have not tasted the rubber taste that Mr. Chen told Mr. Liu at all), so I will not be ashamed of myself here, and continue to study under the guidance of everyone.

In short, the flavor of this bean is relatively clean and worth trying, which is quite different from the Ecuadorian Vika Baba I have drunk before. It is said on the European and American website that this bean can make the ESP of Topping. Maybe giving it to the master can give full play to his maximum value.

In addition, although the price of raw beans in Jialu Dream has gone up, if there is no Jialu Dream, we people still do not know when and when we will be able to drink such rare high-quality coffee. Stop gossiping, in short, we will continue to support Jialumeng, Mr. Yuan and the real boutique coffee!