Suggestions on hand punching temperature, grinding degree and powder-to-water ratio of red honey in Tobushi, Costa Rica

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Tobosi was founded in 2010, about 1450 meters above sea level, to provide high-quality boutique coffee, with the goal of becoming a leader in the supply of boutique coffee. Strive to produce products in an open and transparent system and have a complete track record to ensure that customers can get the best products. All the quality services and manufacturing processes provided are in line with the protection of the environment. To achieve this goal, Tobosi has planned two estates, Tobosi and Copey,Tobosi, which were originally planted with ornamental plants, now have 20 hectares of coffee trees, and Copey is a high-altitude forest of about 12 hectares, mainly growing geisha coffee. Tobosi strives to be perfect in the process of growing coffee. According to high differences and environmental tests plus soil analysis, they have selected the areas that give full play to the characteristics of coffee to ensure the ideal growth and adequate nutrition of coffee beans. Malio, who has 19 years of experience in the quality control of Tobosi, used to be a dedicated bean baker and cup tester for COE. With manual harvesting in the manor, we can have a more complete understanding of the maturity and tracking management of coffee cherries, while customers can further understand the quality, harvest time, and all related processes. ​

Villa Sarchi, a bourbon mutant, was found in the town of Sarchi in the western valley of Costa Rica. It is a natural mutant with branches at an angle of 45 degrees and a mixture of bronze and turquoise leaves. Villa Sarchi has elegant acid value, fruit tonality, and good sweetness.

Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall, is one of the factors that coffee has become a major agricultural product in Costa Rica. The seven major producing areas are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

[Tobosi/ Tobusch Manor, Costa Rica] Tobusch Manor in Costa Rica has been mainly to provide high-quality boutique coffee, the cultivation and production of the manor is the premise of the founder's environmental protection, adhere to high-quality manual picking, coffee cherry maturity and tracking management are very good.

The key to honey treatment lies in the amount of pulp retained. The more it is retained, the more distinctive the honey treatment will be. However, the risk of excessive fermentation is higher, and the characteristics of each "Honey cofffee" will vary according to different conditions, such as the local climate (sunshine / rainfall probability / air humidity), or the processor's preference. Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

Flavor: honey, lime, orange blossom, white chocolate, good sweetness, soft acidity, round and full finish.

Costa Rica Helsar De Zarcero

Country: Costa Rica

Grade: SHB

Producing area: Tarazhu Tarrzu

Baking degree: medium baking

Treatment: red honey

Varieties: Kaddura, Kaduai species

Processing plant: Tobosi/ Tobusch Manor

Flavor: Brown sugar, almonds, black tea

Costa Rica is the country where coffee was first introduced into Central America and has a long history. The coffee organization has a complete system from production to marketing. Because it is located in the Central American Gorge, there are many volcanoes, it has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced has the characteristics of local micro-climate and soil conditions, in terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee.

Hand rinse Costa Rican red honey. 15g powder, medium fineness grinding (sugar size), v60 filter cup, 90 degrees water temperature, 30g water injection for the first time, steaming for 30 seconds, water injection to 105g water cut off, wait for the powder bed water to reach half, then water injection, slow and uniform water injection until 225g water, finally shake the filter cup to increase the extraction, the ratio of water to powder is 1:15, the extraction time is 2:04.