Flavor characteristics of Rosa Coffee beans in Milasu Manor, Costa Rica

Costa Rican coffee is generally considered to be one of the best flavors in Central and South America. Costa Rican coffee producing area has extremely high altitude, pleasant temperature and fertile soil, which leads to the abundance of high quality Costa Rican coffee beans. It is precisely because of the reputation of Costa Rican coffee that Costa Rican coffee beans have appeared in Starbucks' selection coffee product line.

Arabica coffee varieties are very fragile, but Arabica needs specific climatic conditions to thrive, including high elevations and mild temperatures. In Costa Rica, a charming Latin American country, the mountains and warm temperatures in the growing region provide the perfect environment for growing the highest quality Arabica coffee beans.

Costa Rica has a distinct dry season and rainy season, with temperatures ranging from 17 degrees Celsius to 28 degrees Celsius in a year, with an annual temperature difference of only about 10 degrees Celsius. More than 80 per cent of coffee growing areas are located between 800m and 1600 m, with an average rainfall of between 2000 and 3000 mm.

Heavy rainfall and high elevations create an ideal planting environment and amazing mountain scenery for Costa Rica. More than 70% of the coffee grows in these lush forests, and the elevations of these areas vary widely. All these factors affect the aroma, taste, flavor and acidity of Costa Rican coffee from different regions. Volcanic ash enriches the soil, providing oxygen to beans and giving them a richer taste. Diversity and beautiful natural climate make Costa Rica a perfect place to live, travel and grow coffee.

There are eight different coffee growing areas in Costa Rica, each producing beans with its own unique flavor. The different producing areas of Costa Rica have their own diverse climates, as well as a variety of microclimates and extremely high air humidity, which have brought great benefits to the cultivation of different varieties of coffee beans.

The seven coffee producing areas in Costa Rica include Brenca, Olosi, Tarazu, Sanshui River, Duli Alba, Western Valley and Central Valley.

One of the most famous coffee producing areas in Costa Rica is the Tara Pearl producing area of Costa Rica, where coffee is famous for its sour taste and rich aroma. Brunca has a moderate taste, while Valle Occidental is famous for the subtle peach and apricot flavours of its beans. The diversity of climate and humidity brings different tastes to each region, so you can enjoy Costa Rican coffee in eight different ways.

Costa Rican coffee is as sweet as honey, and Qianjie also wants to recommend a Costa Rican Tara bead coffee bean for everyone to taste. There is a coffee bean from Milasu Manor on the bean list on the front street.

Tarazhu producing area is one of the highest coffee producing areas in Costa rica. the planting soil in Tarazhu producing area is acidic, and most of the coffee plants in the producing area have different plants for shading. The coffee beans in Tara Zhu producing area are beautiful in appearance and blue and green in color. Due to the high altitude of planting here, the disease of coffee trees has been greatly suppressed, coffee trees are able to devote more energy to the growth of coffee fruits, and nearly 95% of the coffee beans produced here are of extremely hard grade (SHB grade). Tara Zhu coffee flavor tends to citrus acid, preserved fruit sweet, chocolate main tone.

Qianjie Coffee Milasu Manor, Costa Rica

Producing area: Tarazhu producing area of Costa Rica

Manor: Milasu Manor

Altitude: 1700 m

Varieties: Rosa, ET47, SL28, Maico

Treatment method: raisin honey treatment

Esteban Sanches, the owner of Milasu Manor, was originally a staff member of La Candelilla, and he is very experienced in the post-processing of coffee machines and raw coffee beans. Later, because of his unique view of coffee, he came out of the small Candle Manor and built a coffee farm, which was not named Mirazu. In the local language, Mirazu means overlooking Tarazu. Esteban Sanches, the owner of Milasu Manor, believes that the quality of coffee begins with coffee trees.

The Milasu coffee beans on the front street are treated with grape dried honey, drying the ripe coffee cherries to a dried state, removing the peel and pulp and retaining all the pectin layer, and then drying. Qianjie found that coffee treated with raisin honey has a thicker taste, more persistent aroma and stronger sweetness than ordinary honey-treated coffee.

When receiving the raw beans of this coffee, the baristas of Qianjie Coffee took into account the strong fruity and floral aromas of the coffee treated with raisin honey, as well as a strong sense of sweetness, so the roasters of Qianjie Coffee roasted this coffee beans to a moderate degree. After receiving the roasted beans, the baristas of Qianjie coffee decided to brew the beans with a higher water temperature (93 degrees Celsius) and a finer grinding degree (80% of the Chinese standard No. 20 sieve pass rate).

Friends who often read the article about Qianjie Coffee know that there are two kinds of filter cups of town store treasure, Hario V60 and KONO filter cups. If the water temperature used for cooking is high, the Hario V60 filter cup with fast flow rate will be used in order to avoid over-extraction caused by too long contact between hot water and coffee powder. In addition, in order to give the coffee a richer sense of hierarchy, three-stage water injection will be used when brewing.

Filter cup: Hario V60

Water temperature: 93 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Degree of grinding: the pass rate of Chinese standard No. 20 screen is 80%.

First steam the coffee powder with 30 grams of water for 30 seconds, then slowly circle the second section of water to 125 grams for segmentation. when the water level in the filter cup drops to see the powder bed, gently circle the third section of hot water to 225 grams. Wait for the water in the filter cup to drop completely into the sharing pot below, and then remove the filter cup. The total extraction time is about 2 minutes.

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