The story of Costa Rica's Black Mika Duai Tara's Faramita Estate boutique coffee beans

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

Although Costa Rica has obtained the recognition of coffee gluttons through honey treatment of coffee beans, it is also inseparable from Costa Rica's superior geographical and climatic conditions and the choice of Arabica coffee varieties. Costa Rica's premium coffee beans are called "very hard beans"(SHB), and there are hard beans (HB) and slightly hard beans (SH) in descending order of quality, which is also how it is graded. Hard beans grow at altitudes above 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, the growth of coffee trees is very beneficial; and the 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.

Hand-washed black honey. 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00

Its three most famous producing areas are Tarasu, located south of San Jose, Costa Rica, and the Central Valley and Western Valley. Among them, there are many excellent independent estates, all of which are carefully cultivating more finely washed and honey-treated coffee beans. Let us look forward to Costa Rica bringing us more honey-treated coffee surprises.

We usually see honey processing methods are: yellow honey, red honey, black honey

Yellow honey: about 40% of pectin is removed; drying method needs the most direct heat absorption, accept the most light drying, lasting about 8 days to reach the stable value of moisture content.

Red honey: about 25% of pectin is removed; compared to yellow honey, drying time is longer, and reduce the direct sunlight exposure time, even use the shade, lasting about 12 days.

Black honey: almost no pectin removal; drying takes the longest time, at least 2 weeks, use a cover to avoid too strong sunlight, prevent drying too fast, so that sugar conversion is more complete.

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

Palate: Good sweetness, soft acidity, round and full, lasting finish

This batch of Farah honey estate black honey treatment, produced from Costa Rica's famous Tarasu, although the development of fine coffee started late, but now Costa Rica's fine coffee development is rapid, with honey treatment of mild acid, soft taste and sweet high-quality berry flavor, has not been underestimated, black honey is retained to reach about 80% of pectin meat, their most obvious difference is from yellow, red, black one is sweeter than one. Coupled with the rich fruit rhyme, won you coffee gluttonous like.

Factory Name: Coffee Workshop Address: No. 10 Baoanqian Street, Yuexiu District, Guangzhou City Shelf Life: 90 Net Content: 227g Packing Method: Bulk Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar Free Origin: Costa Rica Roasting Degree: Moderate Roasting

Country: Costa Rica Fiscal year: 2003

Grade: SHB

Production area: Tara Pearl

Degree of roasting: medium roasting

Treatment: Black honey treatment

Breed: Kaduai

Manor: Faramir Manor

Flavor: Preserved plum, honey, brown sugar