Costa Rican breeze treatment farm Saraca Manor Solar Fine Coffee Bean Flavor, taste and aroma description

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

Costa Rica West Velly Monte Brisas-Salaca Natural

Costa Rican breeze treatment farm Salaka Manor Sun Flavor

Flavor description:

Rich hot fruit notes, plums, brown sugar,

Frankincense, sweet and juicy sour, smooth taste and lingering finish.

Coffee has been rooted in Costa Rica for more than 200 years.

Although the land area is only the third to last among the producing countries in Central America.

But it is an indispensable and important role.

At present, the total population of Colombia is about 4.5 million, but there are as many as 400 million coffee trees.

Coffee exports account for 25% of the country's total exports.

According to local statistics, about 1% of the population is involved in the coffee-related industry chain.

It is not too much to say that coffee has changed the standard of living in this country.

Costa Rica has a unique natural environment

Fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall

Sufficient sunshine time during the day and significant temperature difference between day and night

It is one of the reasons why coffee has become one of the main agricultural products in Colombia.

They also produce different grades of coffee and raw beans.

From commercial parity Arabica beans

To the coffee raw beans from the Outstanding Cup Coffee Competition (COE)

There is also a palace-level geisha coffee variety (Geisha).

In addition, various post-processing methods are not clear, yellow, red and black.

The dazzling list is too numerous to mention.

The traditional classification method classifies Costa Rica into seven producing areas.

From northwest to southeast

Along with the inland central plateau

Western Valley (West Valley), Central Valley (Central Valley),

Tarasu (Tarrazu), Sanshui River (Tres Rios), Eurosci Orosi,

Brenka (Brunca), Duli Alba (Turrialba)

Some of them may be familiar to everyone in Taiwan's coffee market.

But with the evolution of boutique coffee

The norms of large producing areas can no longer satisfy the curiosity of lovers chasing high-quality coffee.

Resulting in more and more microzones.

Trace batches of small estates were unearthed.

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.