Costa Rica Tara Pearl Milasu Garden Rose Summer drying Diamond Series Honey treatment Rose Summer

The concept of Diamond Series comes from Grand Cru, the highest grade of wine. In 1885, King Napoleon III of France graded the winery. The highest grade can be marked by Grand Cru, literally "noble place, famous place", which implies the cultivation of high-quality grapes. Following this concept, high-quality microbatches provided by small coffee farmers in Costa Rica's micro-production organization are mainly used.(Micro-regional selections), the cup test team batch by batch cup test, in addition to select the batch with excellent flavor, high-quality small farmers produced coffee cherries gathered together, select the most unique flavor batch, so that taste buds have a new experience.

Coffee growing area: Tarrazu

Coffee Type: Geisha

Planting altitude: 1700-1800M

Annual rainfall: 3000 mm

Annual average temperature: 20℃

Soil type: Volcanic soil

Classification Standard: SHB

Treatment: honey treatment

Harvesting: Artificial Harvesting

Relevant certification: N/A

Raw beans specification: 17-18 mesh

Harvest year: 2017

Esteban Sanches is a coffee farmer who has a close cooperation relationship with Oukelao Coffee. He was originally a family member of the small candle manor next door. Because of his persistence in coffee beans, he independently established a manor Mirzzzu. At the beginning of his establishment, he knew our Oukelao team. Because he recognized Sanches 'philosophy and saw his efforts and persistence, Oukelao team started to assist in the construction of the treatment plant. This small wet treatment machine was designed and assembled by Sanches himself. What made him proud was that 100 kilograms of water could process all the coffee beans. This bean dryer and huller were also designed and assembled by Sanches. The difference was that it could process two different kinds of beans at once. The focus was on the retractable blade he designed. As soon as he said it, everyone was in a trance.

Since Sanches devotes all his energy to studying machines and coffee in his spare time, farmers nearby call him Dr. Machine and Sun Bean Expert. In the coffee garden, Sanches said that the quality of coffee starts from the loss itself. Although the machine can separate the good from the bad, if the quality of the seeds is good, there is no need for the machine to distinguish between good and bad beans. He also said that God has given us a beautiful environment and let us take care of coffee beans with love. This is feedback for sharing. Thank you for the help of the Ouke team. Let him fulfill his dream, and he is willing to share his experience and achievements with other farmers, so that everyone's coffee dream can come true.

Costa Rica is known worldwide for its honey treatment. This batch is processed by black honey treatment. This low acidity, increased complexity and sweet and intense flavor is achieved by a stable and uniform and careful exposure process, which allows the sugar and alcohol compounds contained in the surrounding pectin to increase sweetness and fuller texture through diffusion. After that, it is dried in a trellis bed. This treatment consumes only 5% of the traditional washing treatment. The flavor development depends on the proportion of pulp retained. Challenge the delicate judgment of the manor owner, because there are unexpected risks such as drying failure and mold, or uneven exposure or excessive fermentation caused by too much heat.