Description of the flavor and aroma of coffee beans washed by hummingbirds at the San Ruman treatment Plant in Costa Rica

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Coffee producing area: Tarrazu

Coffee variety: Caturra.Catuai

Annual rainfall: 2000 mm

Grading standard: SHB

Average annual temperature: 19 degrees C

Treatment method: washing method

Raw bean specification: 17-18 mesh

Planting altitude: 1700m

Type of soil: volcanic soil

Water washing of hummingbird in San Ruman treatment Plant, Costa Rica

Most of the best coffee in Costa Rica seems to come from small processing plants.

Spread throughout several major coffee producing areas

Including Tarazhu and the western valley. This so-called coffee revolution originated 15 years ago.

It has greatly changed the views of bean baking experts and importers on Costa Rican coffee.

Take the processing plant as the center, collect coffee beans from the surrounding small farms for processing.

Most of these farms are composed of small communities or families.

Grow coffee on one's own small farm or land

The coffee is all processed and dried by a small processing plant.

St. Roman treatment plant, mainly using water washing treatment.

It is famous for its strong, rich and solid coffee.

Coffee cherries are hand-selected.

Overripe or immature cherries are removed by coffee farmers before production treatment

Use a 3 disc Aagarrde peeling machine to remove the peel and pulp

Then use the machine to divide it into three grades according to the density of coffee beans.

Raw beans of grades 1 and 2 are fermented separately.

Grade 3 is a low-quality raw bean.

The raw beans were fermented in the shade for about 24 to 36 hours.

Wash the raw beans after fermentation and grade them again according to the density on the cleaning channel.

Then soak the raw beans in water at random for the night.

Flavor description:

Aromas of tea, sweet candy, grape, caramel, cream, subtle spices

The flavor of bitter sweet chocolate is as thick and sweet as cream candy.

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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.

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There's something I need to explain to you.

Coffee beans are agricultural products.

Will vary a little from year to year due to climate change.

If you feel a little different, please forgive me!

Consider other coffee beans next time.

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The greener the appearance of raw beans, the more moisture.

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

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Some coffee beans are emerald green and have more flavor after baking.

Some are whitening and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.