Treatment of raisins in Carnett Coffee Manor, Costa Rica, hand-flushing temperature, degree of grinding, ratio of powder to water

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This batch of coffee comes from the famous Tarasu producing area of Costa Rican coffee. Canet is located in the highest growing area of Costa Rican Tarrazu coffee, which is the most intensive fruit growing area in Costa Rica. The owner of the manor mainly grows passion fruit, but the amount of coffee is very small. Only coffee is grown in a special area, taking special care, picking only ripe yellow coffee fruit, and the unique variety of Huang Kadu honey in the manor is named Bach. The overall taste is rich and varied with a full sense of grease and good cleanliness! The sweetness performance is excellent, the acidity of berries to citrus fruit changes, the level is rich and changeable.

Yellow Catuai; Catuai Amarillo, a hybrid of Mundo Novo and Kaddura, was first bred by the Brazilian Institute of Agricultural Research (Instituto Agronomico de Campinas) in 1949. Huangkaduai, like Red Kaduai (Red Catuai,Catuai Rojo), has extremely high disease resistance and is suitable for planting in high-altitude, windy areas. Both Catuai also have a delicate and clean sour taste. Through the adjustment of the machine, coffee treated with red honey and yellow honey is produced (depending on the degree of honey treatment). Canet is located at the highest altitude where Tarrazu coffee is grown in Costa Rica. This area is the most densely planted area of Costa Rican fruit, the main manor is to grow passion fruit, the amount of coffee is very rare, only a specific area to grow coffee, take special care, only pick ripe red cherry fruit.

Black honey treatment

[100%] the difficulty of black honey treatment is that the sticky layer is preserved and anhydrous on the day of cherry harvest, and then dried in the sun. The "climate factor" at this stage is an important factor in the success of black honey! There must be plenty of sunshine, the bean surface will be slightly darker than the red honey treatment, this is the black honey treatment; the manor's unique variety of yellow Catuai black honey treatment named Bach, the overall taste of rich changes and full greasy feeling plus good cleanliness! The sweetness is excellent! The acidity of berries to citrus fruits is rich and varied.

Dried fragrance: Cherry, berry, plum, strawberry, peach, jasmine

Wet aroma: strong and aggressive aromas of flowers and fruits, sweet and delicate, lemon, citrus and berries with ripe wine acidity and pleasant floral aromas.

Sipping: grape, vanilla, strawberry, melon, citrus aromas, red pomegranate juice sour, clean, smooth taste, with a little green kiwi acid.

[treatment]: raisin honey treatment\ double fermented honey treatment

[baking degree]: moderate baking

[dried incense]: cherries, berries, plums, strawberries, peaches, jasmine

[wet fragrance]: flower and fruit aroma, sweet and delicate, lemon, citrus, berries with slightly sour wine

[sipping]: sweet and colorful fruits (strawberry, apple, grape, citrus) unforgettable taste of honey and toffee, silky and creamy mellow (such as the long finish of Darjeeling black tea)

Country: Costa Rica

Grade: SHB

Producing area: Tarazhu

Baking degree: medium baking

Treatment method: grape class dried, double fermented honey treatment

Variety: Huang Kaduai

Manor: Carnett Manor

Flavor: sweet and colorful fruits, honey, toffee

Although Costa Rica has won the recognition of coffee gluttons through honey-treated coffee beans, it is also closely related to Costa Rica's superior geographical and climatic conditions, and the selection of Arabica varieties of coffee. Costa Rica's high-quality coffee beans are called "very hard beans" (SHB), and the quality of hard beans (HB) and slightly hard beans (SH) decline in turn, and this is also the way it is graded. Extremely hard beans grow at an altitude of more than 1500 meters, and altitude always represents the quality of coffee, and high altitude means better quality. In addition, due to the high altitude drop caused by sufficient rainfall, is very beneficial to the growth of coffee trees; and high altitude night temperature is low, resulting in slow growth of trees, so that coffee fruit better absorb more nutrients, coffee flavor is also richer.

Its three most famous producing areas are Tarasu, south of the Costa Rican capital SanJose, as well as the producing areas of the Central Valley and the western valley. There are many excellent independent estates, all of which are carefully cultivating more fine washed and honey-treated coffee beans. let's hope that Costa Rica will bring us more honey-treated coffee surprises.

We usually see the treatment of honey: yellow honey, red honey, black honey.

[double fermented honey treatment] treatment method: [100%] the sticky layer is retained and anhydrous, and on the day of harvest, the sticky layer is preserved after peeling, and then dried in the sun. Huang Kaduai, a unique variety of black honey in the manor, is named raisin treatment, and the sweetness is excellent due to the rich changes in the overall taste and full greasy feeling coupled with cleanliness.

Hand-washed Costa Rican Carnett Manor double baked honey treatment (raisins) Mozart. 15g powder, medium fineness grinding (sugar size), v60 filter cup, 89 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.