Costa Rican Women's Coffee Cooperative-selection of Coffee beans roasting suggestions at Cerro Manor

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Costa Rican Women's Coffee Cooperative-Cerro Manor

The coffee beans produced in Costa Rica are of the most stable quality among Central American coffee, mainly because Costa Rican coffee grows in complete shade, a cool rainy night and a large temperature difference in the morning and evening. In addition, rich soil and stable progress in the middle and later stage of the treatment process, and through the combination of organized coffee estates and national coffee policy, so that the reputation of Costa Rican coffee production will not fall. It has long been an indicator of coffee in Central America. The more famous producing areas are Tarazhu, Sanshui River, Central Valley, and so on, but with the encouragement of coffee competition, the coffee produced by many coffee estates is becoming more and more refined. More and more small and beautiful previously little-known estates gradually increase their popularity so that the world can taste multi-level and variety of Costa Rican coffee beans.

The current middle treatment method in Costa Rica is divided into two ways: the traditional washing method and the most popular honey treatment method (Miel Process). The water treatment emphasizes that the taste is clear, clean and acidity dies like a razor, while the honey treatment emphasizes the rich taste and increases sweetness by reducing acidity.

The Costa Rican Women's Coffee Cooperative (Women in Coffee Alliance of Costa Rica) was established to ensure women's participation in coffee affairs both nationally and internationally. The concept has been launched in Central and South America with more and more women participating and expressing their ideas about coffee. As a result of raising the level of coffee viewing and increasing the knowledge of the international market as a whole, members have put forward many ideal and innovative solutions for the cooperative to improve. Nowadays, many coffee farms are also owned by women.

Cerro Manor, Costa Rica is a member of the Costa Rican Women's Coffee Cooperative. Coffee grows in the rainforest reserve of 4500 feet above sea level. It is an excellent estate for natural washing, and in order to protect the environment, only fully ripe coffee will be treated with the least amount of water, so the surface of raw coffee still has some of the same mucous membrane as honey treatment, and the treated pulp and residue are the source of natural fertilizer.

The proportion of Cerro manor beans selected by hand is about 2%, the weight loss ratio of roasted to light roasted (city) coffee beans is 14%, and the proportion of empty shell beans to bad beans is 2.5%. They all have the characteristics of washed beans, less defective beans, complete appearance and less dandruff, but the reason for the treatment is that the feeling of roasted coffee beans is nearly the same as that of tightly treated coffee beans in a sweet direction. However, keeping a little more water during baking makes the unmodified acid (the acidity of grapefruit) and the strong aroma the brightest in Cerro, Costa Rica.

Shallow baking City (fragrance): after brewing, it gives out a clear and bright fruit aroma, citrus acid is clean without muddy water, the tip of the tongue is especially in line with the impression of Costa Rican waterwashed beans to the world, taste balance is thin and sharp (sharp like a razor), irritates cheeks to distribute saliva, the acid in front only lingers for a while, and then the afterrhyme turns into plum sweetness and stays in the teeth, coffee has a strong fruit aroma after cooling.

Medium roasting (general B): the coffee has a faint aroma of jasmine tea after brewing, when the mouth is full of the sweetness of sugarcane brown sugar water, the taste is smooth and mellow, and the raspberry acid is raised slowly. This baking degree can present the delicate jasmine tea aroma and taste of Hilo Manor.

Re-baking (general C): the aroma of vanilla Qifeng cake is particularly obvious when grinding beans, with citrus flavor but no citrus acid, and the taste is more complex and sticky than traditional Costa Rican water washing beans, with obvious caramel sweetness at this baking degree. the tail rhyme is sweet with sweet sugar water.