Suntanned Soul of La La Haas Manor in Costa Rica Flavor Coffee Bean Flavor and Taste description

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Las Lajas Estate Alma Negra

Country: Costa Rica

Product name: black Soul of La Lajas Manor

Producing area: central valley

Grade: SHB

Treatment: insolation

Altitude meter

Variety: Caturra & Catuai

Flavor description:

Bordeaux honey, pineapple, cider vinegar, wine stains cherry, cream, fermented wine rich and long

The Black Soul of La Lajas Manor

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 producing area (Central Valley) not far from the capital.

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 demand in the United States and Europe.

So the landowner began to study

And improve a lot of equipment in the manor in order to

More in line with the needs of tanning and honey-treated coffee.

In the harvest stage, the landowner uses the sweetness detector (BRIX) to screen to achieve

Standard coffee red fruit

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 at the Laslajas manor.

The landowner uses honey treatment and sun-dried coffee

The expression of flavor is divided into many different items.

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 immediately proceed to flip.

Red honey treatment:

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

It didn't turn until after noon.

Black honey treatment:

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

It didn't turn until after the afternoon.

As for the rule of sun treatment, it is treated by the way of shading with plastic cloth.

Produce many more detailed flavors to show the black pearl:

The red fruits of the harvested coffee were placed on the African scaffolding in the early morning.

And turn regularly and expose to the sun 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 one day for exposure to the sun.

Leave the plastic cloth under shade until the moisture content is 11.5%.

The whole process takes about three weeks.

At the same time, the manor owner strictly requires all processes in the manor's fertilizing materials.

All need to be planted and fertilized according to organic standards.

The whole manor uses organic compost.

At the same time, organic standards are extended to include soil, shade trees and washing plant procedures.

After years of hard work, the Ras Lajas Manor

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

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.

*

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.

*

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.

*

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.

You can try different baking degrees to see which one you prefer.