المنشأ
- المنطقة: بنما
- الصنف: تيبيكا
- المعالجة: Natural
- التحميص: تحميص متوسط
- الارتفاع: 1850 meters
- رقم الدفعة:
- المزارع:
النكهة:
On the cup, you can distinctly taste flavors of peach, raisin, orange, along with fermented wine-like aromas, prominent cane sugar and caramel notes, a green tea-like mouthfeel, and high clarity.
- الرائحة: متوسط إلى قوي
- النظافة: متوسط إلى قوي
- الحلاوة:متوسط إلى قوي
- الحموضة:متوسط
- القوام:متوسط إلى قوي
- المرارة:متوسط إلى قوي
- بعد الطعم:متوسط إلى قوي
- بعد التبريد:متوسط إلى قوي
مزرعة إيدا بنمامقدمة حبوب البن:
Elida Estate, Panama
Estate: Elida Estate
Variety: Typica
<p style="white-space: normal; margin-top: 0px; margin-bottom: 0px; padding: 0px; max-width: 100%; min-height: 1em; caret-color: rgb(51, 51, 51); color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, " helvetica="" neue",="" "pingfang="" sc",="" "hiragino="" sans="" gb",="" "microsoft="" yahei="" ui",="" yahei",="" arial,="" sans-serif;="" font-size:="" 17px;="" letter-spacing:="" 0.5440000295639038px;="" text-align:="" justify;="" box-sizing:="" border-box="" !important;="" word-wrap:="" break-word="" !important;"=""> Mr. Wilford, the owner of the estate, is extremely strict not only in coffee cultivation and processing but also in the “purification” after green bean processing, which is more rigorous than that of his peers. For Elida in Panama, after the green beans are processed, they need to undergo more than 5 months of low-temperature resting to remove greenness, which allows the flavors of the coffee to develop more evenly and fully. (Low-temperature resting is a green bean purification concept vigorously promoted by coffee master George Howell starting in 2006. We have found that while subtropical green beans indeed need to be kept at low temperatures, different processing methods and altitudes will alter the duration of low-temperature resting. For Elida in Panama, 5 months of low-temperature resting is optimal.)</p>
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مقدمة المنطقة:
لا توجد مقدمة بعد
نصائح التحضير:
Recommended brewing method: pour over
Filter: v60
Water temperature: 90-92°C
Coffee dose: 15g
Brew ratio: 1:15
Grind size: medium-fine (80% through 20-mesh sieve, Chinese standard)
Brewing technique: pulsed pouring
Bloom with 30g of water for about 30 seconds. Pour 125g of water in small circular motions centered around the coffee bed. When the water level drops close to exposing the coffee bed, continue pouring to reach 225g total. Remove the filter when the water level is about to expose the coffee bed again. (Start timing at the beginning of the bloom.) Total brew time: 2 minutes 00 seconds.
تقرير التذوق:
لا يوجد محتوى بعد
