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'手網烘焙加拉帕戈斯羣島聖克魯茲莊園老波旁'

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'2014-08-04 15:39:38'

'2014-08-04 15:42:24'

'8504'

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'<p>
	　　厄瓜多爾，崎嶇的安第斯高原上最小的國家。有着充滿活力的土著文化以及保存完好的殖民建築，超凡脫俗的火山地貌和茂密的熱帶雨林。說到厄瓜多爾最著名的景點之一，當然是加拉帕格斯羣島。一個地球上最乾淨，最原生態的地方。</p>
<center>
	<img alt="" src="/uploads/allimg/140804/1542242918-0.jpg?239" style="width: 600px; height: 403px;" /></center>
<p>
	　　加拉帕格斯羣島(科隆羣島)由19個火山島組成，被世人稱作&ldquo;獨特的活的生物進化博物館和陳列室&rdquo;。1835年查爾斯&middot;達爾文訪問這片島嶼後，從中得到感悟。寫下了著名的《進化論》。</p>
<center>
	<img alt="" src="/uploads/allimg/140804/15422424Z-1.jpg?136" style="width: 600px; height: 350px;" /></center>
<p>
	　　厄瓜多爾是在19世紀開始種植咖啡的，在20世紀初期曾是世界上主要的咖啡生產國之一。厄瓜多爾咖啡大約有百分之六十的阿拉比卡種和百分之四十的羅布斯塔種。在過去的10年間，厄瓜多爾的咖啡產量不斷下降，目前只有大約70萬袋。而且其中的出口量也非常低，因爲大部分厄瓜多爾咖啡被用作國內消費。</p>
<p>
	　　1869年，加拉帕格斯羣島的第一個擁有者曼努艾爾科波斯先生，希望找到一種適合在他的農場種植的農作物。他邀請了當時的法國農學家小組去當地考察，最後他們在加拉帕格斯羣島上第一次種下了阿拉比卡咖啡樹。然而，幾經磨難，加拉帕戈斯羣島的咖啡種植在1915年被徹底放棄。轉眼到了1990年，岡薩雷斯家族(聖克魯茲莊園目前的擁有者)發現了這個廢棄的農場，並且與當時的所有者達成了協議，開始重建咖啡種植園。</p>
<p>
	　　今天，市場上幾乎所有的加拉帕格斯羣島咖啡都來自於聖克里斯托巴爾島(San Crist&oacute;bal Island)加拉帕格斯羣島的第三大島。而聖克魯茲莊園咖啡，顧名思義來自於第二大島聖克魯茲島(Santa Cruz Island)。聖克魯茲島位於加拉帕格斯小羣島的正中心，據說這樣的地理位置會形成一種獨特的微型氣候，所以有人認爲，聖克魯茲島的咖啡更甜，其香氣比其他加拉帕格斯羣島的咖啡更豐富。</p>
<center>
	<img alt="" src="/uploads/allimg/140804/1542244647-2.jpg?91" style="width: 600px; height: 361px;" /></center>
<p>
	　　聖克魯茲莊園如今仍然種植着1875年由法國農學家帶來的咖啡品種，所以這些咖啡已經有130多歲了。而這些老咖啡樹，如今也成爲了聖克魯茲咖啡的特殊標誌之一。加拉帕格斯羣島的法律禁止在島上使用化學品和農藥，所以聖克魯茲莊園出產的是有機咖啡。</p>
<center>
	<img alt="" src="/uploads/allimg/140804/1542244Q5-3.jpg?253" style="width: 600px; height: 450px;" /></center>
<p>
	　　名稱：聖克魯茲莊園</p>
<p>
	　　產地：加拉帕戈斯羣島聖克魯茲島</p>
<p>
	　　樹種：1875年老波旁</p>
<p>
	　　海拔：375米，由於地理位置特殊相當於海拔1150米，</p>
<p>
	　　降雨量：1750毫米</p>
<p>
	　　生豆處理：水洗處理日曬乾燥</p>
<p>
	　　其他：遮陰樹下種植，4月-5月開花，12月-2月收穫</p>
<p>
	　　拿到這個豆子的時候被他的外形嚇了一跳。生豆的外形非常漂亮，體型相當飽滿，個頭很大，從尺寸和瑕疵率上來說完全可以跟巴布亞新幾內亞的Sigri莊園以及澳大利亞山頂農園的豆子相比。</p>
<center>
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<center>
	<img alt="" src="/uploads/allimg/140804/154224C56-4.jpg?65" style="width: 600px; height: 338px;" /></center>
<p>
	　　不過，有一個小問題，在日本網站上看到這個豆的品種是老波旁(Antique Bourbon)，可是豆子的外形既不像普通的圓波旁，也不像尖身波旁，看上去更像是鐵皮卡。(如下圖)這還得請專家解釋一下。。。</p>
<center>
	<img alt="" height="768" src="/uploads/allimg/140804/1542245I0-5.jpg?57" width="432" /></center>
<p>
	　　如圖所示：左上方是加拉帕格斯聖克魯茲莊園老波旁品種，右上方是新喀多里亞島尖身波旁(雷洛伊)品種，右下方是巴西Chacal莊園黃波旁品種，左下方是巴布亞新幾內亞Sigri莊園鐵皮卡品種。是不是跟鐵皮卡的外形更相似呢?</p>
<p>
	　　因爲網上關於這個豆子的烘焙記錄十分有限，跟陳先生商量之後決定分四個烘焙度試烘，我負責兩個，1爆結束的City和2爆初段的Full City+。先來淺的：</p>
<center>
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<center>
	<img alt="" src="/uploads/allimg/140804/15422462H-6.jpg?68" style="width: 600px; height: 338px;" /></center>
<center>
	&nbsp;</center>
<p>
	　　脫水10分鐘，13分1爆，1爆結束後立即下豆。失重比(率)87%</p>
<p>
	　　接下來是2爆豆</p>
<center>
	<img alt="" src="/uploads/allimg/140804/154224H58-7.jpg?64" style="width: 600px; height: 338px;" /></center>
<center>
	&nbsp;</center>
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	&nbsp;</center>
<center>
	<img alt="" src="/uploads/allimg/140804/1542242343-8.jpg?67" style="width: 600px; height: 338px;" /></center>
<p>
	　　脫水10分鐘，13分1爆，14分30秒1爆結束，似乎有點減火過度，在18分的時候纔等來2爆。完全進入2爆後下豆。失重比百分之81%</p>
<p>
	　　兩次烘焙的過程都基本順利，脫水階段有大量的銀皮落下，在脫水後段維持淺綠色的時間也較長，跟之前的佛得角以及澳大利亞山頂相似。難道又是低海拔海島豆的關係?</p>
<p>
	　　光圈不同，難免有些色差，對比一下。</p>
<center>
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<center>
	<img alt="" src="/uploads/allimg/140804/15422442Q-9.jpg?78" style="width: 600px; height: 338px;" /></center>
<p>
	　　兩個豆的幹香氣都不錯，完全是兩個風格，從味道來看，我的兩個烘焙度似乎是兩個極端，1爆結束的聖克魯茲酸味較重，雖不是尖酸，但也的確遮住了不少別的味道。而2爆豆又是完全無酸，也許是1爆後發展的時間長了點，甜味變得非常突出，回甘稍帶一絲苦味。我覺得最佳的烘焙度應該在陳先生那裏，1爆後40秒和2爆前。至於專業的幾十種味道&hellip;&hellip;我這嘴功尚未練成(比如陳先生跟劉先生說的橡膠味我就完全沒嚐出來)就不在這裏丟人現眼了，繼續在大家的指導下學習下去。。。。。</p>
<p>
	　　總之，這個豆子的風味還是比較乾淨的，非常值得嘗試，跟我之前喝過的厄瓜多爾維卡巴巴還是有比較大的區別。看到歐美網站上說這個豆子能做出Topping的ESP，也許交給高手更能發揮出他的最大價值吧!</p>
<p>
	　　另外，雖然珈露夢的生豆漲價了，但是，如果沒有珈露夢，我們這些人還不知何年何月才能喝到這樣的珍稀級的精品咖啡。閒言碎語就不說了，總之，我們會繼續支持珈露夢，支持袁先生和真正的精品咖啡!</p>
<center>
	<img alt="" src="/uploads/allimg/140804/1542241359-10.jpg?64" style="width: 600px; height: 338px;" /></center>
<center>
	<img alt="" src="/uploads/allimg/140804/1542245016-11.jpg?73" style="width: 600px; height: 338px;" /></center>
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