Costa Rica Las Haas Manor single product bean production area introduces how Las Haas manor single product beans

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

Fine coffee honey treatment: used to the extreme by Las Lajas Manor

Black Pearl Coffee (Slightly Roast)

Black Pearl coffee beans are sun-treated coffee beans that, when properly roasted, have distinct cocoa aromas, fruity sourness, and an alcoholic finish.

Las Lajas Estate Perla Negra

Country: Costa Rica Fiscal year: 2003

Name: Ras Lahas Estate Black Pearl

Region: Central Valley

Grade: SHB

Treatment method: sun treatment

Altitude: 1300-1500 m

Breed: Caturra & Catuai

Among the delicate sun and honey treatments that are prevalent in Costa Rica today,

Las Lajas was one of the first estates to be systematically studied and treated,

Coffee estates that have been quite popular with buyers worldwide for many years,

Las Lajas Estate is currently owned by Francesca, the third generation estate owner.

（Francisca Cubillo）

Co-owned by his wife Oscar,

The estate is located in the Central Valley region not far from the capital.

（Central Valley）

Quite close to Poas Volcano,

The altitude is between meters and the annual production is about 55,200 kg.

Many years ago, Francesca, Lord of the manor,

Always hoping to improve the flavor performance of coffee in the estate,

At the time, most coffee farmers in Costa Rica

are typically treated with traditional water washing.

To meet the needs of the American and European markets, the owner of the estate began to study

Many of the equipment on the estate was improved to better meet the needs of sun and honey processing coffee.

Harvesting stage when estate owners use sweetness detector (BRIX)

screening coffee berries that meet the criteria,

At the same time set up its own washing station for coffee processing

Finally, it was placed on an African trellis for subsequent exposure.

Among the coffee processed at Las Lajas estate,

Manor owners treat honey and sun coffee

By the expression of flavor, it is divided into many kinds of different items,

In the case of honey, farmers in Costa Rica

The amount of residual pulp is mostly controlled by peeling machines at washing stations,

But Las Lajas Manor decided to go the other way,

That is, 100% of the highest percentage of pulp is retained.

But control the exposure and flipping time on African trellises

to present different coffee flavor presentations,

In the honey processing method, the plantation master divided coffee into yellow honey, red honey and black honey.

Yellow honey treatment:

After removing the peel, place it on an African trellis in the early morning and turn it immediately.

Red honey treatment:

After removing the peel,

They are placed on African trellises in the early morning and exposed to sunlight until after noon.

Black honey treatment:

After removing the peel,

They are placed on African trellises in the early morning and exposed to sunlight until the afternoon.

As for the solarization law, by

The way the plastic covers the shade gives a lot of more nuanced flavor. Black Pearl:

Harvested coffee berries are placed in the morning

African trellises and periodically flipped and exposed to 11.5% moisture,

The whole process takes about two weeks.

Black Soul: The harvested coffee berries are placed on African trellises in the early morning

One day, regular flipping, sun exposure, one day, plastic sheeting.

Allow to stand until moisture content reaches 11.5%, which takes about three weeks.

At the same time, the manor owner is strict in the fertilization materials of the manor

All processes must be planted and fertilized according to organic standards

Organic, homemade compost is used throughout the estate, and organic standards are extended to include soil,

Shade trees and washing plant procedures.

After years of hard work, Las Lajas Estate is now

It has been certified by Japan JAS, USA USDA and NOP Organic.

Las Lajas Estate Black Pearl

Everyone's favorite taste is not necessarily,

Consider buying small quantities to try different baking degrees.

A burst of beans

One blast ends with a bean.

From the end of the first explosion to the end of the second explosion, the beans are in the middle.

Touch the next bean with two explosions

10-15 seconds into the second explosion.

Second explosion dense next bean

I hope you baking experts find something better.

*

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

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 Las Lajas Estate

Costa Rica Las Lajas Estate

In Costa Rica, where fine sun and honey treatments are quite popular, Las Lajas Estate was one of the first estates to start systematic research and treatment. It has been a favorite coffee estate of global buyers for many years. Las Lajas Estate is currently owned by Francesca, the third generation of estate owners. Francisca Cubillo and his wife Oscar run the estate in the Central Valley, not far from the capital, quite close to Poas Volcano volcano, at an altitude of 1,250- 1,500 meters, with an annual output of about 55,200 kilograms.

Many years ago, Francesca wanted to improve the flavor of coffee on the estate. At that time, most coffee farmers in Costa Rica used traditional washing methods to supply the demand of American and European markets. Therefore, the owner began to study and improve many equipment in the estate to better meet the needs of sun and honey processing coffee. During the harvest phase, the farm uses a sweetness tester (BRIX) to screen the coffee red fruits that meet the standard, and at the same time sets up its own washing station for coffee treatment, and finally places them on African shelves for subsequent exposure.

In Las Lajas estate, the estate owner divides the honey treated and sun treated coffee into a variety of different varieties by flavor performance. In the honey treatment method, Costa Rican farmers mostly control the residual pulp amount by peeling machines in washing stations, but Las Lajas estate decided to adopt another method, that is, to retain the highest proportion of pulp but control the exposure and stirring time on African shelves to present different coffee flavor performance. In honey processing, the plantation owner separates coffee into yellow honey, red honey and black honey.

■ Yellow honey treatment:

After removing the peel, place it on an African trellis in the early morning and turn it immediately.

■ Red honey treatment:

After removing the peel, place it on an African trellis in the morning and expose it to the sun until noon.

■ Black honey treatment:

After removing the peel, place it on an African trellis in the morning and expose it to the sun until the afternoon.

As for the sun treatment method, the plastic sheet shade method is used to treat many more detailed flavor expressions.

■ Black Pearl:

Harvested coffee berries are placed on African trellises in the early morning and regularly turned for insolation until the moisture content reaches 11.5%. The whole process takes about two weeks.

Black Soul:

Harvested coffee berries are placed on African trellises in the early morning. They are turned regularly one day and exposed to sunlight one day until the moisture content is 11.5% under the shade of plastic cloth. The whole process takes about three weeks.

At the same time, the manor owner strictly requires all processes to be planted and fertilized according to organic standards. The whole manor uses organic self-made compost, and the organic standards are extended to include soil, shade trees and washing treatment plant procedures. After many years of efforts, Las Lajas Estate has passed the Japanese JAS, the United States USDA and NOP organic certification.

Finca Las Lajas Black Honey

Country: Costa Rica

■ Region: Central Valley

■ Altitude: 1300-1500 m

■ Treatment method: black honey treatment

■ Level: SHB

■ Breeds: Kadulla, Kaduyi

■ Flavor Description: Brown sugar, caramel, syrup, sweet lasting fullness, Body thick

Finca Las Lajas Red Honey

Country: Costa Rica

■ Region: Central Valley

■ Altitude: 1300-1500 m

■ Treatment method: red honey treatment

■ Level: SHB

■ Breeds: Kadulla, Kaduyi

■ Flavor description: Tropical fruit, coffee fruit, lingering aroma

Finca Las Lajas Yellow Honey

Country: Costa Rica

■ Region: Central Valley

■ Altitude: 1300-1500 m

■ Processing method: yellow honey processing

■ Level: SHB

■ Breeds: Kadulla, Kaduyi

■ Flavor description: Honey, tropical fruit, maple syrup, melon

Finca Las Lajas Perla Negra

Country: Costa Rica

■ Region: Central Valley

■ Altitude: 1300-1500 m

■ Treatment method: sun exposure

■ Level: SHB

■ Breeds: Kadulla, Kaduyi

■ Flavor description: pineapple, tropical fruit, bouquet, pomegranate

Photo-Las Lajas Black Soul Las Lajas Manor Black Soul Finca Las Lajas Alma Negra

Country: Costa Rica

■ Region: Central Valley

■ Altitude: 1300-1500 m

■ Treatment method: sun exposure

■ Level: SHB

■ Breeds: Kadulla, Kaduyi

■ Flavor description: Dark chocolate, cream, fruit, Body thick

Honey processing is one of the mainstream processing methods for fine green coffee beans. In my previous article, there have been some descriptions of green coffee processing methods. Honey processing is the latest one to appear in the mainstream processing method. It is derived from Brazil's semi-sun processing method (also known as semi-washing method).

Costa Rica was the first country to use coffee raw bean honey treatment. There are three major coffee producing areas in Costa Rica, namely Tara Pearl, Central Valley and Western Valley.

Located in the Central Valley (Central Valley), La Lajas Manor is the first coffee plantation in Costa Rica to systematically study and use refined sun and honey treatments. La Lajas Manor is between 1250 and 1500 meters above sea level and produces more than 50, 000 kilograms of raw coffee beans each year.

The treatment of boutique coffee honey: it is used to the extreme by Ras Lajas Manor.

Las Lajas Manor (picture from the Internet)

The standards of La Lajas Manor are very stringent, using a sweetness detector to screen qualified coffee fruits from the harvest stage, and often improving the processing equipment to meet the needs of refined sun and honey processing methods.

The manor has made extreme improvements to the honey treatment method. It has previously shared with you the standard treatment of yellow honey, red honey and black honey. Yellow honey retains less than 50% of the pectin after peeling, while red honey refers to the process of retaining at least 80% of the pectin after peeling, and black honey refers to the process of retaining almost all of the pectin, then drying and fermenting.

Ruslaas' yellow honey, red honey and black honey treatment is very unique, first of all, remove the peel, and retain 100% of the pectin, and then air, rely on different turning time to control the formation of coffee flavor.

The treatment of boutique coffee honey: it is used to the extreme by Ras Lajas Manor.

Sun treatment

Their sun treatment is also very different, through pure exposure or alternating exposure time and shading time to control the formation of coffee flavor.

Here, I would like to briefly introduce the two representative beans of La La Haas Manor, which I like very much, one is black honey treatment, and the other is black pearl.

The treatment of boutique coffee honey: it is used to the extreme by Ras Lajas Manor.

Beans treated with Laslajas black honey (micro-baked)

The black honey treated beans and black pearl beans in La La Haas manor can be roasted in a slightly medium degree. when baked properly, the black honey treated beans have very obvious nutty aroma, black sugar flavor, excellent sweetness and smooth and thick taste.