Introduction to the method of producing area for describing the Flavor and Development History of Costa Rican Faramie Bean varieties

Farami is located in the Tarrazu producing area of Costa Rica (Costa Rica), on slopes 1600-1700 meters south of the Taramanca Mountains, with a pleasant climate and fertile volcanic soil, jointly run by Juan Luis Fallas Mata and his wife Maria Eugenia Ramirez. Adhere to the natural agricultural law, 100% comprehensive farm concept management.

The microbatches produced by Faramis are famous because they specialize in producing all kinds of high-quality honey-processed coffee, hand-picking only dark purple coffee cherries and peeling the coffee on cold nights. In a small temperature-controlled room, the owner carefully maintains the subtle sweetness that gradually melts into the beans from the jelly.

Faramy Manor Farami is located in Tara Zhu producing area Dota Tarrazu. The owners Juan Louis Juan Luis and Maria Maria have great enthusiasm for farm life. They make full use of all the farm residues in the manor to strive to achieve the goal of self-sufficiency and sustainable management. In addition to growing coffee, they also raise a variety of livestock, including 25 breeding pigs, 8 sheep, 3 goats, 1500 broilers, 50 laying hens and more than a dozen ducks and geese. As soon as we entered the manor, there were surprises everywhere: goats came forward for a walk, piglets snuggled up to their mother to suck milk, and chickens chirped and looked for food by the side of the road.

Louis made full use of livestock waste and coffee peel to make organic compost to give coffee trees enough natural nutrients, and built two biomass gas generators to use livestock manure and coffee fermentation juice to produce gas for family cooking, and built a greenhouse with African-style scaffolding for coffee and tomatoes in winter.

Faramy Manor is a coffee farm inherited from two families Fallas and Ramirez, so it is named Farami; Lewis and his wife are committed to living in harmony with the natural environment. Faramy has not used chemical herbicides for 14 years, and pays meticulous care for every aspect of the coffee making process, such as using African scaffolding for sun drying, surrounded by nets to prevent manor animals from entering. Coffee is planted on the steep hillside above the main building of the manor, more than 1650 meters above sea level. Sitting on the stones under the shade tree overlooking the valley below and the street view of the town of Santa Maria makes people feel cheerful and happy! The cold night of the manor helps honey-treated batches to produce a wonderful pulp fermented aroma, and the sweetness is more obvious! The warehouse where raw beans are stored is a temperature-controlled independent space; this effort has also succeeded in producing delicious coffee, winning the third place in CoE in 2013 and the 17th 86.93 points in 2014!

Competition record

2015 Costa Rica Excellence Cup (COE) competition: 29th place

2014 Costa Rica Excellence Cup (COE) competition: 17

2014 Costa Rica Excellence Cup (COE) bidding batch

2013 Costa Rica Excellence Cup (COE) competition: 3 places

Vanilla honey, candied fruit, orange fruit notes

Body is thick, with a hint of Yega Chuefei's floral and orange flavours. After sipping, the slightly sour taste quickly turns to sweetness, and the creamy taste spreads slowly, with a hint of black sugar sweetness.

Baking degree: shallow baking

Hanging-ear coffee hand-brewing suggestion: tear open the hanging-ear coffee and hang it on the edge of the cup, soak the coffee for about 30 seconds with boiling water of about 90 degrees C, and then brew it from the inside to the outside, with a water volume of about 200 milliliters.

Everyone's taste is not necessarily what they like.

You can consider buying a small amount and trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.