Description of flavor, taste and aroma of Costa Rica La Minita magnolia coffee bean

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702 Central America

La Minita La Magnolia

Country: Costa Rica

Producing area: Sanshui River

Altitude: 1200-1650 m

Treatment: washing

Grade: SHB

Variety: Kaddura, Kadoui

La Minita Magnolia, Costa Rica

Magnolia coffee is produced in the vicinity of Irazu volcano.

This boutique coffee bred by volcanoes

Regarded as the "Bordeaux" of Costa Rica

This area is located at the watershed of the Pacific Ocean.

The average rainfall in dry and wet seasons is 2250 mm.

The number of days of rain in a year is about 155.

Coffee beans produced in this environment are relatively hard.

And the gap is very small. As one of the most famous coffee farms in Sanshuihe area

Magnolia coffee has always enjoyed high popularity in the world.

At the same time, it maintains a consistent cautious attitude and fine tradition in the handling procedures of raw beans.

Each cup of coffee extracted from magnolia has a balanced taste.

Elegant flavor filled with honey nuts, plums, passion fruit and other aromas

At the same time, it has a wet aroma like sugar (aroma).

Leave a soft but unforgettable taste in your taste buds.

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.

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