Costa Rican Yellow Honey Leaf Salocadura Coffee Beans Flavor Characteristics, Producing Areas and Brewing Parameters

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Factory name: Dazhen Coffee Qianjie Cafe location: Guangzhou Baoqian Street 10 manufacturer contact Information: 38364473 ingredients Table: self-baking shelf life: 90 net content: 227g Packaging: raw and ripe coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Costa Rican coffee types: other roasting degree: moderate roasting

Costa Rica Helsar De Zarcero

Country: Costa Rica

Grade: SHB

Production area: West Valley

Baking degree: medium baking

Treatment method: yellow honey

Yellow honey treatment: 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.

Costa Rican coffee has always been regarded as a perfect type of classic flavor, balanced, clean and mild is its tone. This batch of Yerzaro treatment plant in the western valley is famous for its excellent natural geographical conditions and excellent regional planting management technology. the almost perfect classical flavor has a lively citrus flavor in the acidity. BlackBerry fruit aroma, acidity and taste thick, melon sweet taste smooth, drupe / micro-flower aroma, while the finish has a significant coffee flower aroma, is a taste of coffee full of Latin country style.

Varieties: Kaddura, Kaduai species

Processing plant: Yerzaro processing plant

Flavor: Brown sugar, almonds, black tea

Costa Rica is the country where coffee was first introduced into Central America and has a long history. The coffee organization has a complete system from production to marketing. Because it is located in the Central American Gorge, there are many volcanoes, it has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced has the characteristics of local micro-climate and soil conditions, in terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee.

Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall is one of the reasons why coffee has become one of the main agricultural products in Costa Rica. The seven major producing areas are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

Costa Rica has a long history of cultivating coffee, but in the past 10 years, the new method of "dry" treatment has become fashionable, collectively known as "honey treatment", which uses the scraper to adjust the scraping degree of the pulp. The output shows a "honey feeling" from light to strong with the color from light to deep (white, yellow-red-white, yellow-red-black), with acidity and complex aroma. Each has its own depth and advantages. Located in the Naranjo producing area of the western West Valley region, the Herba processing Plant (Herbazu) is well known because it not only has its own coffee plantation, but also processes and produces raw beans for nearby estates and small coffee farmers.

Flavor: Brown sugar, floral aromas, almonds, black tea, oranges and sweet spices, mild acidity, syrup taste, good finish.

Kaddura, a single gene variant of Bourbon bourbon, was found in Brazil in 1937. It has better production capacity and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, like bourbon, it has the periodic problem of production capacity fluctuation every two years. But its adaptability is strong, do not need shade trees, direct exposure to the sun can also be full of vitality, called exposure coffee (Sun Coffee), can adapt to high-density planting, but must apply more fertilizer, increase the cost, so the acceptance of coffee farmers is not high in the initial stage.

But soybean prices soared in the 1970s, and farmers switched to Kaddura to increase production, which was vigorously promoted by the Brazilian and Colombian authorities and yielded fruitful results. The acceptance of Kaddura by farmers means a great change in planting technology. Brazil and Colombia switched to high-yield, high-density sun-exposed planting. by 1999 ○, 14 million bags of coffee beans could be harvested on 1 million hectares, increasing production capacity by 60%. No wonder Kaddura, with high production capacity and high quality, has become a variety relied on by various producing countries.

Kaddura is suitable for planting in the high altitude area from 700m to 1700 m. The adaptability to altitude is very strong. The higher the altitude, the better the flavor, and the production capacity is relatively reduced. This is the fate of fine beans. In academic circles, some people call Kaddura the bourbon of dense and exposed version, which can be said to hit the nail on the head. There is also a variety of yellow Kaddura (Caturra Amarello) in Central and South America, but the wind rating is not as good as Huang bourbon.

When Kaddura is slightly roasted, the sour aroma is obvious and the whole is bright. If handled properly, the sweetness can be very good, but the mellowness of coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little less.

Kaddura usually has red berries, but there are very few areas with yellow Kaddura, such as Hawaii, where there are very few yellow Kaddura.

Yellow honey flushed by 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