Introduction to the handling of coffee beans at Aprocetu Estate Farm in the Central Valley of Costa Rica

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Costa Rica Aprocetu Estate Farm (Honey treated beans)

Costa Rica is the most stable and best coffee in Central America, and its production has a very long history. It was exported to Britain as early as 1800 in the 19th century. Due to the narrow terrain, latitude, altitude, soil, rainfall, temperature and other natural conditions vary greatly, resulting in a rich variety of varieties, but the Robusta variety is prohibited by law, only Arabica is allowed, the common sub-varieties are Caturra Kaddura, Catuai Kaduai, Villa sarchi, Geisha, Bourbon bourbon, Villalobos, is the country with the largest number of varieties. The more famous producing areas are Tarazhu, Sanshui River, Central Valley, etc.

The most common way of handling coffee beans in Central American countries is washing, but sun-dried beans and Miel Process, the most popular in recent years, are emerging in more and more countries, a trend that began in Costa Rica. Now Costa Rica has developed the coffee micro revolution of "micro mill". The main spirit of micro mill is to hope that every small farm can have its own system for handling beans, so that it can be collected, processed and bagged by the farm itself, without faking others' hands, and its own coffee beans can be processed in the most suitable way, so that the best quality can be achieved and the farm can get better profits. But it also means that small farms must be responsible for the coffee they produce and handle.

Costa Rica Aprocetu Estate is a very good typical "micro mill" small farm, in addition to producing good Miel Process (Honey) honey treated beans, there are also washed beans. The manor is located in the cloudy and foggy valleys of the Central Valley at an altitude of 1250-2000 meters. The coffee beans bagged in the harvest look like fruit shells. Under the ugly appearance, there is a fascinating aroma of melon and fruit fermentation. This is the good coffee that surprised me in spring. You must taste it.

Property Characteristics: farm characteristics

Farm Farm name: Aprocetu Estate Farm

City City: San Isidro de Heredia

Region producing area: Central Valley Central Valley

Country countries: COSTA RICA Costa Rica

Altitude altitude: 1250-2000 m

Coffee Characteristics: coffee characteristics

Variety variety: Caturra Kaddura

Processing System treatment: honey coffee process honey treatment

After removing the peel and pulp, take the thin mucous membrane on the top of the coffee to dry directly on the high bamboo shed of the bean drying farm, and then remove the shelled coffee with a machine. The aim is to increase sweetness and complexity

Appearance appearance: 17018mesh

Grade level: SHB

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: melon and fruit, peach, rose, Fuji pear, chrysanthemum tea, maltose, toffee, honey

Acidity: grapefruit, plum, lime, tartar fermented taste, mild acidity, not irritating and not bright

The complexity of complex is similar to that of other: the powder is granular, the flavor is complex and varied, the sweetness of the aftertaste is very charming, and the whole acid-sugar conversion is rich.

Overall style attribute: low and thick, strength can not be small, not simple

Cup test date: 2012.03.14

Dry aroma: 10

Wet aroma: 9

Clean: 8

Brightness: 8

Taste: 10

Balance: 10

Complexity: 8

Sweetness: 10

Acid quality: 9

Yu Yun: 10

Cup test score: 92

Overall comments: raw beans have a great melon and fruit fermented wine, not coffee is a cup of herbal tea, Yu Yun's sweetness makes me feel amazing.