Description of flavor and flavor of coffee beans washed with magnolia in La Minita, Costa Rica
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
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.
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Single Central and South American coffee beans recommend Colombia Brazil Panama coffee which tastes good?
Central America generally refers to the strip of central America south of Mexico and north of the Panama Canal, also known as the Central American Isthmus, including Guatemala, Belize, El Salvador, Honduras, Nicaragua, Costa Rica and Panama, all of which produce coffee. There is also a way to divide the Caribbean and the island states of the West Indies
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Description of flavor and flavor of coffee beans washed by Costa Rican La Minita Conqueror
Professional barista exchange please follow the coffee workshop (Wechat official account cafe_style) La Minita El conquistador flavor description: the conqueror can feel the rich dark chocolate cocoa flavor, but also rich in oil and cream touch, the taste is quite thick. Costa Rica La Minita Conqueror country: Costa Rica production area: multi-tower
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