Costa Rica Las Jas Estate Coffee Features Las Jas Estate Coffee Types Introduction

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The characteristics of coffee in Las Haas Manor in Costa Rica introduction to the types of coffee in Las Haas Manor

WEST VALLEY

West Valley, the first farmer to settle down in the 19th century, brought coffee. The region is divided into six subregions around the urban centres of San Ramon, Palmares, Naranjo, Greece, Sarchi and Artenas. There is a specific coffee variety in Sarchi called Villa Sarchi. The highest elevation in the area is around Naranjo, and some amazing coffee can be found at the altitude of the area.

Altitude: 700-1600m

Harvest: October-February

TARRAZU

The Tarrazu producing area has a long-standing reputation guarantee, and for many years, the coffee from here can almost be regarded as a high-quality grade. But the coffee comes from different farms and is then mixed into large batches. However, over the years, Tarrazu's brand has accumulated sufficient strength, and coffee produced from outside the region is also marked with Tarrazu to increase its value. Costa Rica's tallest coffee farm is located in this area, like many other areas, where profits are made during the obvious dry season harvest.

Altitude: 1200-1900m

Harvest: November-March

La Slajas Manor, Costa Rica

CostaRica Las Lajas Estate of La Lajas Manor, Costa Rica

Among the exquisite sun and honey treatments that are quite popular in Costa Rica, La Lajas Manor is one of the first estates to begin systematic research and treatment, and has been a favorite coffee farm for global buyers for many years. La Lajas Manor is now jointly run by the third-generation manor owner Francisca Cubillo and his wife Oscar. The estate is located in the Central Valley producing area (Central Valley), not far from the capital, quite close to the Poas Volcano volcano, with an annual output of about 55200 kg at an altitude of 1,250 Murray 1500 meters.

Many years ago, Francesca, the owner of the manor, had been hoping to improve the flavor of the coffee in the manor. at that time, the vast majority of coffee farmers in Costa Rica generally adopted the traditional washing method to meet the needs of the American and European markets. therefore, the manor owner began to study and improve a lot of equipment in the manor to better meet the needs of sun and honey-treated coffee. During the harvest stage, the landowner used the sweetness detector (BRIX) to screen the red fruits of coffee up to the standard, and set up his own washing treatment station for coffee treatment, and finally placed it on the African scaffolding for follow-up exposure.

In the coffee processed by La Lajas, the owner of the manor divides the honey-treated and sunburned coffee into many different items according to the expression of flavor. Costa Rican farmers mostly use the peeling machine at the water washing station to control the amount of residual flesh, but the La Lajas estate decided to use a different way. In other words, the highest percentage of the pulp is retained but the exposure and turning time on the African scaffolding is controlled to show different coffee flavors. in the honey treatment, the manor divides the coffee into yellow honey, red honey and black honey.

■ yellow honey treatment:

After removing the pericarp, the peel was placed on the African scaffolding in the early morning and turned immediately.

■ red honey treatment:

After the peel was removed, the peel was placed on the African scaffolding in the early morning and exposed to the sun until after noon.

■ black honey treatment:

After removing the peel, the peel was placed on the African scaffolding in the early morning and exposed to the sun until after the afternoon.

As for the rule of sun treatment, many more meticulous flavor expressions are processed by the way of shading with plastic cloth.

■ Black Pearl:

The harvested red coffee fruit is placed on the African scaffolding in the early morning and regularly turned and exposed to 11.5% moisture content. The whole process takes about two weeks.

■ Black Soul:

The harvested red coffee fruits are placed on the African scaffolding in the early morning, and the whole process takes about three weeks to turn and expose regularly for one day and rest with plastic cloth until the moisture content is 11.5%.

At the same time, in the manor fertilization materials, the manor owner strictly requires that all processes should be planted and fertilized in accordance with organic standards, and the whole manor uses organic self-made compost. At the same time, the organic standard is extended to include soil quality, shade trees and washing plant procedures. After years of efforts, Ras Lajas Manor has passed the Japanese JAS, American USDA and NOP organic certification.

Ras Lajas Manor Black Honey treats Finca Las Lajas Black Honey

■ country: Costa Rica

■ producing area: central Valley

■ altitude: 1300-1500 m

■ treatment: black honey treatment

■ level: SHB

■ varieties: Kaddura, Kadoui

■ flavor description: black sugar, caramel, syrup, long and full sweetness, Body thick

Treatment of Finca Las Lajas Red Honey with Red Honey in La La Haas Manor

■ country: Costa Rica

■ producing area: central Valley

■ altitude: 1300-1500 m

■ treatment: red honey treatment

■ level: SHB

■ varieties: Kaddura, Kadoui

■ Flavor description: tropical fruit, coffee fruit and wine have long aromas.

Treatment of Finca Las Lajas Yellow Honey with Yellow Honey in La La Haas Manor

■ country: Costa Rica

■ producing area: central Valley

■ altitude: 1300-1500 m

■ treatment: yellow honey treatment

■ level: SHB

■ varieties: Kaddura, Kadoui

■ flavor description: honey, tropical fruit, maple syrup, melon

Ras Lajas Manor Black Pearl Finca Las Lajas Perla Negra

■ country: Costa Rica

■ producing area: central Valley

■ altitude: 1300-1500 m

■ treatment: insolation

■ level: SHB

■ varieties: Kaddura, Kadoui

■ flavor description: pineapple, tropical fruit, wine, pomegranate

Tu-Lars Black Soul Ras Lajas Manor Black Soul Finca Las Lajas Alma Negra

■ country: Costa Rica

■ producing area: central Valley

■ altitude: 1300-1500 m

■ treatment: insolation

■ level: SHB

■ varieties: Kaddura, Kadoui

■ flavor description: dark chocolate, cream, fruit, Body thick

Honey treatment is one of the mainstream treatment methods of high-quality coffee raw beans. In the previous article, the author has introduced the coffee raw bean treatment method, and the honey treatment method is the latest one of the mainstream treatment methods at present. It is derived from the Brazilian half-sun treatment (also known as semi-washing treatment).

Costa Rica is the first country to use coffee raw soybean honey treatment. There are three major coffee producing areas in Costa Rica, namely, Tarazu, the central valley and the 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.

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

Black Pearl Coffee (Micro-medium roasting)

Black pearl coffee beans are sun-treated coffee beans that, when roasted properly, have obvious cocoa aromas, sweet and sour fruits, and an alcoholic finish.

Las Lajas Estate Perla Negra

Country: Costa Rica

Product name: black Pearl of La Lajas Manor

Producing area: central valley

Grade: SHB

Treatment method: sun treatment

Altitude: 1300-1500 m

Variety: Caturra & Catuai

In the exquisite sun and honey treatments that are now quite popular in Costa Rica

La Lajas Manor is one of the earliest manors to carry out systematic research and treatment.

It has been a favorite coffee farm for global buyers for many years.

La Lajas Manor is currently owned by Francesca, the third-generation owner of the manor.

(Francisca Cubillo)

Co-operated with his wife Oscar

The manor is located in the central valley not far from the capital.

(Central Valley)

Quite close to Poas Volcano Volcano

The altitude is between meters, and the annual output is about 55200 kilograms.

Many years ago, Francesca, the owner of the estate,

I have been hoping to improve the flavor of the coffee in the manor.

At that time, the vast majority of coffee farmers in Costa Rica

The traditional washing method is generally adopted.

To supply the needs of the American and European markets, so the landowners began to study

And improve a lot of equipment in the manor to better meet the needs of sun and honey coffee processing.

During the harvest phase, the landowner uses a sweetness detector (BRIX).

Screening the red fruits of coffee up to the standard

At the same time, set up its own washing treatment station for coffee treatment.

Finally, it is placed on the African scaffolding for subsequent exposure.

In the coffee processed at the Ras Lajas manor

The landowner treats honey and sun-dried coffee

It is divided into many different items by the expression of flavor.

In the case of honey treatment, farmers in Costa Rica

For the most part, the amount of residual pulp is controlled by the peeling machine at the water washing station.

But Laslajas Manor decided to take a different approach.

That is, to retain the highest proportion of 100% of the flesh.

But control the time of exposure and turning on the African scaffolding.

To show different coffee flavors.

In the honey treatment, the manor owner divides the coffee into yellow honey, red honey and black honey.

Yellow honey treatment:

After removing the pericarp, the peel was placed on the African scaffolding in the early morning and turned immediately.

Red honey treatment:

After the peel is removed,

Unified in the early morning placed on the African scaffolding exposure until after noon before turning.

Black honey treatment:

After the peel is removed,

Unified in the early morning placed on the African scaffolding exposure until the afternoon before turning.

As for the rule of sun treatment,

Plastic cloth shading way to deal with a lot of more detailed flavor performance black pearl:

The red fruits of the harvested coffee are placed in the early morning

The African scaffolding is regularly turned and exposed until the moisture content is 11.5%.

The whole process will take about two weeks.

Black Soul: the red fruits of the harvested coffee are placed on the African scaffolding in the early morning.

Turn regularly for exposure one day and shade with plastic cloth for one day

Stand until the moisture content is 11.5%, and the whole process takes about three weeks.

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

All processes are required to be planted and fertilized in accordance with organic standards.

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

Shade tree and washing plant procedures.

After years of hard work, the Ras Lajas Manor

Has passed the Japanese JAS, American USDA and NOP organic certification.

The Black Pearl of La Lajas Manor

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.

*

Costa Rica Costa Rica

Population: 4586000

In the past Costa Rica has successfully sold its coffee according to the name of the region where it is produced. However, tastes vary from region to region, so it is well worth exploring each different region to see what kind of coffee beans they can produce.

CENTRAL VALLEY

The Central Valley, the capital of Costa Rica, San Jose, is located here, which is the most densely populated area. It is also an area that has been growing coffee for the longest time. It is usually divided into subregions of San Jos é Heredia and Alajuela. There are three major volcanoes in the region: lrazu,Barva and Boaz affect topography and soil.

Altitude: 900-1600m

Harvest: November-March