Suggestion on hand-flushing parameters of boutique coffee beans in Costa Rican Black Mikadu Etala Zhuzhufaramy Manor

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Black honey flushed by the hand. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00

Its three most famous producing areas are Tarasu, south of the Costa Rican capital SanJose, as well as the producing areas of the Central Valley and the western valley. There are many excellent independent estates, all of which are carefully cultivating more fine washed and honey-treated coffee beans. let's hope that Costa Rica will bring us more honey-treated coffee surprises.

We usually see the treatment of honey: yellow honey, red honey, black honey.

Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.

Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

Black honey: hardly remove pectin; dry for the longest time, lasting at least 2 weeks, with a cover to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.

Although Costa Rica has won the recognition of coffee gluttons through honey-treated coffee beans, it is also closely related to Costa Rica's superior geographical and climatic conditions, and the selection of Arabica varieties of coffee. Costa Rica's high-quality coffee beans are called "very hard beans" (SHB), and the quality of hard beans (HB) and slightly hard beans (SH) decline in turn, and this is also the way it is graded. Extremely hard beans grow at an altitude of more than 1500 meters, and altitude always represents the quality of coffee, and high altitude means better quality. In addition, due to the high altitude drop caused by sufficient rainfall, is very beneficial to the growth of coffee trees; and high altitude night temperature is low, resulting in slow growth of trees, so that coffee fruit better absorb more nutrients, coffee flavor is also richer.

Flavor: plum, honey, brown sugar, orange blossom, white chocolate

Taste: good sweetness, soft acidity, round and full, long-lasting finish.

This batch of Ferrari Manor Black Honey treatment, the famous Tarasu from Costa Rica, started late in the development of boutique coffee, but now Costa Rican boutique coffee is developing rapidly. with the mild acidity of honey treatment, soft taste and sweet high-quality berry flavor, it is not to be underestimated. Black honey retains about 80% of the pectin pulp. The most obvious difference between them is that yellow, red and black are sweeter than the other. Coupled with the rich fruit rhyme, it is deeply loved by all the coffee gluttons.

Factory name: coffee factory address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, shelf life: 90 net content: 227g packing: raw and ripe coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Costa Rica roasting degree: moderate roasting

Country: Costa Rica

Grade: SHB

Producing area: Tarazhu

Baking degree: medium baking

Treatment method: black honey treatment

Variety: Kaduai

Manor: Faramy Manor

Flavor: preserved plum, honey, brown sugar