Suggestion on roasting of hand-selected coffee beans in Costa Rica-Taparto Manor

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Costa Rica-Taparto Manor beans

Costa Rica is a major producer of high-quality coffee in Central America. Many coffee lovers think that Costa Rican coffee is a perfect high-quality coffee farm. Miel (called honey treatment in Taiwan) is a semi-washing method to increase the sweetness of coffee. Coffee beans remove the skin and leave a thin mucous membrane with pulp to dry in the natural sun, the whole process is to increase the sweetness of coffee beans.

The more well-known producing areas are Tarazhu, Sanshui River and Central Valley, and Tarazhu producing area is the most eye-catching. Tarazhu producing area has almost become synonymous with Costa Rican coffee, with bright and warm acidity, not strong taste balance and clear aroma.

Taparto Manor in Costa Rica is located in the San Jose region southwest of Tarazu. Coffee grows in the cloud belt at an altitude of 4300 ~ 5000 feet. The harvest period is from November to February of each year. Tapadou Manor manually picks mature bright red coffee to ensure that every coffee bean is stable and fully ripe. The dried coffee beans with the same color and moisture content are wrapped in parchment and stored in a wooden warehouse. During this rest period of aeration, the coffee defects are reduced, the quality is improved and the sweetness is consistent and smooth and fragrant. This is a coffee farm purchased by American raw bean merchants for a long time.

The proportion of defective beans selected by hand in Taparto Manor of Costa Rica is about 4%, the weightlessness ratio of roasted to light roasted (city) coffee beans is 14%, and the proportion of empty shell beans to bad beans is 6%. During the baking test, it is like being in a bakery where the cake has just come out, the air is filled with the taste of sweetness and happiness, and Costa Rican coffee is fresh and bright, burden-free, with a touch of sadness. Drink alone to make your mind calmer and clearer.

Shallow roasting City (fragrance): the aroma and sweetness of ground grapes are pleasant, not Costa Rican coffee like razor sour, but yellow and orange sweet, bright and clear, clean, meticulous and burden-free, no bad taste and uncomfortable taste, very suitable for friends who have just come into contact with sour coffee as entry beans for practice. Medium baking (general B): milk tea has plenty of aroma, elegant acidity with powder, refreshing and sweet orange soda, peppermint flavor after citrus acid digestion. Medium baking (general B) is the most suitable baking way for Taparto Manor in Costa Rica.

Re-baking (general C): the aroma of chocolate cake is particularly obvious when grinding beans. The sweetness of yellow sugar is heavier than that of Costa Rican coffee sugar, but there is no problem with heavy taste.

Good coffee needs time to slowly show all its beauty, whether it is to buy coffee and store it under appropriate conditions (dry and low temperature) for 7 days and then brew it for 10 days, or to slowly taste the different flavors of her at various temperatures and stay in the coffee cup. This requires you to leave your heart to explore.