What are the suggestions for baking beans in St. Roman Manor?

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

WEST VALLEY

West Valley, the first farmer settled in the 19th century and brought coffee. The area is divided into 6 sub-regions, surrounding the urban centers of San Ramon, Palmares, Naranjo, Greece, Sarchi and Athenas. Sarchi has a specific coffee variety called Villa Sarchi. The highest elevations in the region are located around Naranjo, and some amazing coffees can be found at the elevations of this region.

Altitude: 700- 1,600 m

Harvest: October-February

TARRAZU

Tarrazu has a reputation built up over the years, and the coffee from here can almost be considered a high-quality grade. But the coffee comes from different farms and is then blended into large batches. However, Tarrazu's brand has accumulated enough strength over the years that coffee produced outside the region is also labeled Tarrazu to increase its value. Costa Rica's highest coffee farms are located in this region, and like many other regions, profitable points of time occur during the distinct dry season harvest.

Altitude: 1,200- 1,900 m

Harvest: November-March

Costa Rica Santa Rosa Plant

Coffee growing area: Tarrazu

Coffee varieties: Caturra.Catuai

Annual rainfall: 2000 mm

Classification Standard: SHB

Annual average temperature: 19 ° C

Treatment method: washing method

Raw beans specification: 17-18 mesh

Planting altitude: 1700M

Soil type: Volcanic soil

Costa Rica's best coffee seems to come mostly from small processing plants, spread over several major coffee growing regions,

Including taraju and western valley. The so-called coffee revolution began 15 years ago when

It has greatly changed the way roasting experts and importers think about Costa Rican coffee.

Centered in a processing plant, coffee beans from surrounding small farms are collected for processing,

Most of these farms are small communities or family groups that grow coffee on their own small farms or land.

All of this coffee is processed and dried in a small processing plant.

San Roman processing plant, mainly using washing process, known for its strong taste, rich, solid taste coffee,

Coffee cherries are selected by hand, coffee farmers remove overripe or immature cherries, and then processed for production.

Remove peel and pulp using 3 disc Aagarrde peeling machine

Reuse machine according to the density of coffee beans divided into three grades, grade 1 and grade 2 of raw beans separately fermented,

Grade 3 is a low-quality green bean. Green beans ferment in the shade for about 24- 36 hours,

After fermentation, the green beans were washed and graded again according to density in the washing channel. Then the green beans were randomly soaked in water overnight.

Flavor description: Tea, sweet candy, grape, caramel, cream, slightly spicy,

Bittersweet chocolate has a creamy, thick sweetness.

Costa Rica Costa Rica

Population: 4586000

In the past, Costa Rica has succeeded in marketing its coffee according to the name of the producing region. However, tastes vary greatly within each region, so it's worth exploring each of the different regions to see what kind of coffee beans they produce.

CENTRAL VALLEY

Central Valley, Costa Rica's capital city San Jose is located here, which is the most densely populated area. It is one of the oldest coffee growing areas. It is usually divided into subdistricts of San José Heredia and Alajuela. Three major volcanoes in the region: Lrazu, Barva and Boaz affect the terrain and soil.

Altitude: 900- 1,600 m

Harvest: November-March