Costa Rica Tara Pearl Dota Goddess Manor Sunrise Summer Coffee Taste Flavor Aroma Characteristics

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Factory name: coffee factory address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, contact information: 38364473 ingredients table: self-baking shelf life: 60 net content: 100g packaging: raw and cooked coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Costa Rica roasting degree: light roasting

Country: Costa Rica

Variety: Rose summer

Producing area: Tarazhu Tattazu

Baking degree: light baking

Treatment: insolation

Manor: goddess Manor

Flavor: green apple, cream, vanilla, berry

The pronunciation of Geisha is the same as Japanese geisha, so it is also called geisha coffee. Because the tree species are taller than ordinary coffee trees, they are originally planted in a small area of the manor and are used as windbreaks. In order to take part in the annual competition for the best coffee in Panama, the son of the manor owner searched all the coffee trees in the manor for testing, so that Geisha had a chance to appear on the stage. Since then, he has also participated in various world coffee competitions, winning a total of 11 championships.

The species of Geisha was discovered in the rose forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya. Introduced to Uganda and Tanzania in 1936 and Costa Rica in 1953, little attention was paid to Rose Summer until one day, Don Pachi was originally brought to Costa Rica from the town of GESHA in southwestern Ethiopia, and then Rosa entered Panama along the southern route, where Esmerada Manor in Panama separated it from other varieties and won the National Coffee Competition.

Rose is full of sweetness and cleanliness on the palate, with rich aromas ranging from berry and citrus to mango, papaya and peach. A very obvious lemon (bergamot) general aftertaste is also a typical cup test attribute. So far, Rose Summer has been the champion of coffee varieties.

About the Goddess Manor

Located in the Dota region of Costa Rica's best-known Tarrazu (Tarazu) region, it is famous for producing Micro Log geisha varieties.

In 1865, the Dota area already had a reputation as the best Costa Rican coffee, because the highway construction extending from the capital to the Dota valley passed through the Tarrazu district, so it was customary to mark Dota Tarrazu when the Costa Rican coffee shop marked its production areas. This area is a typical plateau topography, regardless of soil or temperature and humidity, in terms of coffee conditions are the best choice.

The Goddess Manor was founded in the 1960s, and the owner was a very good friend with Pachi Serracin, the father of the now popular Panamanian geisha, and Pachi Serracin brought the geisha variety back to Panama at CATIE, the world's largest coffee variety and variety in Costa rica. at that time, the geisha was resistant to two kinds of rust, so he planted the geisha on his manor. It is distributed to other estates (including Jade Manor), but the production of geisha is very low and its economic efficiency is very poor, so it can only be sold by mixing other coffee beans. Some geisha trees can be found in various estates, and some even serve as windbreaks in coffee plantations. It was not until 2000 that Peterson, a young man at the Emerald Manor, found the flavor of a geisha so attractive that he became famous in the first World War.

The Goddess Manor uses organic farming to grow coffee and uses local native trees and fruit trees as shade. The fertilizer used is also coffee cherry pulp mixed with honey, added to the fertile soil with high mineral content in the adjacent mountain area and microbial fermentation to produce organic fertilizer that can enhance the disease resistance of coffee planting. California earthworms are also used as the cultivation soil, and coffee trees are directly supplied as the main source of nutrients during the fertilization period. And mixed planting a variety of coffee varieties.

All the ripe red-purple berries are selected by hand. In the post-processing process, the soaking and fermentation process is strictly controlled, and a very unique method of moisture balance is developed. The degree of fermentation makes the coffee a perfect balance between clarity and complexity, so that its flavor shows a better stability. It is really intoxicating to show the special flavor of Geisha layer by layer.

[flavor description]: green apple, cream, vanilla, berry and dark berry flavor, multi-layer sweet and sour amplitude

Suggestion of hand punching parameters

Hand-washed, Morgan. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 91mi 93 degrees water temperature, first water injection 30g water, carry on steaming for 27 seconds, injection to 105g water cut off, wait for powder bed water to half, then water injection, slow water injection until 225g water volume, no water powder ratio at 1:15, extraction time at 2:00