Introduction to Finca Salaca of Salaka Manor and Monte Brisas Micromill of Breeze treatment Plant

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□ Costa Rica has seven coffee producing areas, of which Tarazu, the central valley and the western valley are the three best-known and best-quality areas. The Salaca manor, the producer of this raw coffee bean, is located in the western valley. On the other hand, the micro-processing plant in the Breeze Mountains (Monte Brisas), which has stable local treatment technology and has gradually attracted the attention of the international coffee market, uses the red dense treatment method to deal with Vera Saatchi varieties with colorful and diverse flavors. Villa sarchi is a rare variety bred by local coffee farmers in the western valley through bourbon mating. It is resistant to strong wind, likes high altitude environment, has excellent flower aroma and elegant acidity, diverse flavor, rich fruit flavor and sweetness.

Costa Rica's boutique coffee mainly comes from three famous producing areas: the Central Valley, the Western Valley and Tarazu, while Finca Salaca is located in the Zarcero region of the Western Valley (West Valley), with an elevation of about 1750 meters and a total area of 12 hectares, making it a small estate in Costa Rica. The estate is owned by the Salazar Castro family and was originally a dairy farm. In 1983, the male owner Guido Salazar decided to start growing coffee and handed it over to the hostess Maria Elena Castro, who had grown up in the coffee farm since childhood.

A micro-processing plant! Elegant sun flavor 'sour and lively, full of sweetness, with red meat plum, dried black jujube and molasses, fresh and smooth, with a long finish.

▲ production Information

Guojia: Costa Rica / Costa Rica

Production area: West Valley / West Valley

Producer: breeze treatment Plant / Monte Brisas Micromill Salaka Manor / Finca Salaca

Sea pull: 1750 meters

Variety: Vera Robles / Villalobos

Treatment: solarization / Natural

Baking degree: medium and shallow baking

On the left side of ▲ is the front of the sack. Information in sequence: cafe de Costa Rica is from Monte Brisas Micromill, Costa Rica, that is, the breeze treatment plant Villalobos stands for variety name Natural. At the bottom of the method is the port of entry and batch number. On the right is the back of the sack, indicating that this batch is exclusive to our raw bean trading partner "Linking Coffee".

▲ linen bags are also Grain Pro moisturizing plastic bags for boutique coffee, which can isolate external air and moisture and maintain the freshness of beans.

The raw beans treated by ▲ are yellowish brown with traces of dried fruit on the surface and smell rich and fruity.

▲ Luis Salazar, the second generation of the estate, believes that each micro-batch of coffee cherries at Salaca has different characteristics and should be treated more experimentally in order to find out the best flavor. In 2012, Luis Salazar established a breeze treatment plant (Monte Brisas Micromill). In the same year, Salaka Manor won the Costa Rican COE competition!

Unlike the water washing method, ▲ can use the buoyancy of water for specific gravity selection to pick out defective coffee cherries; sun treatment can only select coffee cherries by hand, which must be ripe fruit, and there must be no defects, overripe or immature parts, otherwise the flavor will be greatly affected in the sun drying process.

The ▲ sun is nearing completion, and the tender coffee cherries have been transformed into mouth-watering, sweet and full-bodied aromas of dried fruit.

Comparison of finished products of different ▲ treatments: the rightmost Natural is the sun treatment, which removes the dried fruit on the surface and the pods inside, and finally we usually see raw coffee beans. The Fully Washed on the far left is washed, and there are light yellow pods on the surface. In the middle, there are four different degrees of honey treatment (with pods).