Introduction to the characteristics and flavor description of Kaddura coffee beans treated with El Salvador black honey

I believe there is no need to say much about the characteristics of honey-treated coffee, but all honey-treated coffee can feel a balanced taste of sweet and sour, the flavor is like sweet fruit in general. Costa Rican coffee is often treated with honey, which is familiar to many coffee friends, but honey treatment is not unique to Costa rica. after all, it can be spread. What I want to share today is the honey-treated coffee from El Salvador, whether it is sweet or not, we'll know after watching it!

El Salvador is known as the "country of volcanoes". It is located between Honduras and Guatemala, with the Pacific Ocean to the south. The topography is dominated by mountains and plateaus. The volcanic zone is rich in minerals, which is very conducive to the growth of coffee. Volcanic soil makes high-quality coffee trees.

The five main coffee producing areas in El Salvador, namely Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range, are roughly distributed on alpine slopes or plateau areas covered with volcanic ash above 1200 meters above sea level. Most of them grow coffee by "shade" (planting Shade Grown in the shade of trees). The advantages of this method are that coffee beans can mature uniformly, honey mucus content increases, weight is high, and the chance of forming sweet polyphenols is increased. Let the main ingredients of coffee beans be fully formed. For coffee trees with too much sunshine, the edges of the leaves will be rolled up, causing water loss, which is not conducive to photosynthesis, reduce carbon dioxide absorption, and reduce the combination of sugar.

The main varieties of coffee grown in El Salvador are iron pickup, bourbon, Pacas (Pacas) and Pacamara (Pacamara).

/ variety

Kaddura (Caturra) is a natural variety of bourbon, was found in Brazil in 1937, its tree body is not bourbon tall, shorter, easy to harvest, adaptable, does not need shade trees, direct exposure to the sun can also be vibrant, commonly known as exposure coffee (Sun Coffee), due to inheriting the blood of bourbon, so disease resistance is relatively weak, but the yield is higher than bourbon.

Kaddura is suitable for planting in the high altitude area from 700m to 1700 m. It has strong adaptability to altitude, but the higher the altitude, the better the flavor, and the production capacity is relatively reduced.

/ treatment method

Honey treatment first appeared in Costa Rica in Central America, mainly because of the lack of water resources in some high-altitude areas of Central America, so the coffee fruit was dried in the sun together with the pulp mucosa after the pulp screening machine was used. It is a method between sun drying and water washing.

It keeps the coffee clean by washing, and because it is dried in the sun together with the pulp mucosa, it greatly increases the sweetness and caramel flavor of the coffee, which reduces the acidity of the coffee beans and has a delicate aroma.

According to the thickness of pectin planing, the length of sunshine time (or drying thickness), and the frequency of turning when drying, honey treatment can be divided into black honey, red honey, orange honey, yellow honey and white honey.

According to the thickness of the pectin:

Black honey: hardly removes pectin, so it takes the longest time to dry and lasts for more than 14 days. In order to avoid drying too fast, cover will be used to block too strong sunlight to make sugar conversion more fully.

Red honey: remove 25% pectin (the specific methods of each manor vary), the sun lasts for about 12 days, and shading sheds may also be used in the process.

Yellow honey: remove 40% pectin and receive maximum light drying for about 8 days.

El Salvador Black Honey

El Salvador black honey

Manor: Finca EI Guarumal (Guaruma Manor)

Variety: Kaddura

Altitude: 1250m

Treatment: black honey treatment

Grade: SHB

/ baking curve

The furnace temperature is 180 ℃, the firepower is 130, and the throttle is open 3; when the furnace temperature reaches 140℃, the throttle will be opened to 4, and the firepower will not change; when the furnace temperature reaches 166℃, the firepower will be adjusted to 110and the throttle will not change; when the furnace temperature reaches 176℃, the firepower will be adjusted to 80 and the throttle will not change; when the furnace temperature reaches 60 ℃, the firepower will be adjusted to 60, and the throttle will not change to 4.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion point begins to explode, the throttle will remain the same. After the explosion, the development of the bean surface will be changed, and the smell of the toast will obviously turn to coffee, which can be defined as a prelude to an explosion. The sound of the explosion point will be heard clearly, and the throttle will remain unchanged.

The Agtron bean color value is 77.5 (above), the Agtron pink value is 86.2 (bottom), and the Roast Delta value is 8.7.

Cup test

Wet fragrance smells spicy, sipping has obvious citrus, nuts, berries, under the change of temperature, sipping caramel again, the taste is soft and balanced, and the aftertaste stays in the mouth with a sweet feeling of honey.