Introduction to the flavor of small batch selected coffee from Costa Rican honey bean-clay brick farm

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Costa Rican Honey Potato-Earth Brick Farm Finca Las Lajas

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. Today, Costa Rica has developed the "micro mill" coffee micro revolution. The main spirit of micro mill is to hope that every small farm in Costa Rica can have its own bean processing system, so that the coffee can be collected, processed and bagged by the farm, 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.

The dried honey mucosa on the surface of coffee beans is yellowish brown, which is called honey treatment.

Finca Las Lajas adobe farm is located in the foothills of the volcanic mountains in the central valley of Costa Rica, about 1300-1500 meters above sea level. Coffee grows in the shade of huge trees. This is a typical small micro mill farm, and the output of coffee produced is very precious. After 2000, the farm began to transform to grow organic coffee, which the owners of the farm thought was good for the environment and their family health. It takes 3 to 5 years to convert to an organic farm to eliminate the metabolism of pesticides and chemical fertilizers in the soil, which turns out to be a good way to make Finca Las Lajas a healthy and beautiful farm.

Costa Rican boutique coffee bags will be marked as high-altitude hard organic beans SHB ORGANICO

While the small farm belts of micro mill are relatively simple and clean.

Property Characteristics: farm characteristics

Farm Farm name: Finca Las Lajas

Farmer Farm owner: Chac ó n Solano Family

City cities: Foothills of the Poas Volcano, Los Angeles, Sabanilla de Alajuela

Region producing area: Central Valley Central Valley

Country countries: COSTA RICA Costa Rica

Coffee growing area coffee acreage: not provided by Not Available

Altitude altitude: 1300-1500m

Certification Certification: Organic certified

Coffee Characteristics: coffee characteristics

Variety varieties: Caturra and Catuai Kaddura and Kaduai

Kaduai is a hybrid of Kaddura and Mundo Novo Mondo Novo. The common feature of the two varieties is that the acid is strong and the taste is complex. The difference is that Kaduai can harvest abundantly year after year with less diseases and insect pests, and the biggest disadvantage is that the planting cost is low but the life span is only 10 years.

Processing System treatment: honey treatment: peel and pulp are removed and dried on the high bamboo shed of the bean drying farm, and then the shelled coffee is removed by machine.

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: drupe, cocoa, aromatic forage, honey, almond milk tea, grass cool grass, vanilla, melon, chocolate

Sour: Cherry, kumquat, grape, citrus, mint, sour with silk, mild acidity

The complexity of complex is similar to that of other: aroma of whole wheat biscuits, smooth milk cream, cooked tea flavor, complex flavor and taste, sweet finish of rock sugar.

Overall style attributes: medium strength, sweet and sour balance, wine aroma

Cup test date: 2012.02.10

Dry aroma: 10

Wet aroma: 8

Clean: 9

Brightness: 9

Palate: 9

Balance: 9

Complexity: 9

Sweetness: 9

Acid quality: 10

Yu Yun: 9

Cup test score: 91

Overall comment: Finca Las Lajas, Costa Rica is a sparse farm with coffee beans harvested in October 2011. this batch of milk has a smooth milky feel, the overall feeling is a classic honey bean, and the finish has a peculiar whisky flavor.