Grading, price, raw beans and roasting degree of Vera Sachi coffee beans in Costa Rica Sun Tank Manor

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The natural treatment process is quite laborious. Hand-harvested high-sugar cherries are first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic cloth-covered greenhouse to create more direct heat and continue to dry until the water content reaches 11.5%. The slow drying process allows raw beans to develop more natural sweetness from within, but it also needs more careful care and precise calculation of the number of turns. In the end, the red cherries turn black, with aromas of fruitcake, caramel and even sherry, and it's done.

Flavor: green twist, caramel, nuts

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

Factory name: coffee factory address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, 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 Rica roasting degree: moderate roasting

Villasarchi Vera Saatchi

Produced in Costa Rica, is a variety of Tippica, like Tippica, the angle between the branch and trunk is 60 degrees, and the leaves are bronze. It grows particularly well at high altitudes, has strong wind resistance, can grow in poor soil, and grows better under shade trees. The most striking feature of the taste is its excellent sweetness and beautiful acidity.

Costa Rica west valley monte solis ei tanque villa sarhi Natural

Hand-flushed Vera Shatch. 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

Country: Costa Rica

Grade: SHB

Producing area: central valley

Baking degree: medium baking

Treatment method: sun treatment

Variety: Vera Shatch

Manor: tank Manor

Flavor: green twist, caramel, nuts

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.

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. Tanning is a very traditional practice, which uses the least resources, but because there are too many uncontrollable factors, it is very difficult to do well. Francesca has added many innovations, such as using the sugar meter (Brix meter), which is often equipped in the wine industry, to measure the sugar content of the fruit, and to determine the best time and treatment of harvest according to the sugar content of Brix. Only those with more than 20% sweetness will be exposed to the sun. The Brix value of general fruit is 14 for apple, 12 for lemon and 18 for passion fruit, but the coffee cherry in Lajas can reach 21 Murray 22%. LaHaas not only does the sun, honey treatment, but also has water to wash beans. The beans grown on the farm are Caturra, Catuai and Villa Sarchi, as well as a small number of Kenyan species SL28, Obata and so on.