Costa Rican Coffee beans the difference between the Carnett Manor musician Series Bahamozat Coffee beans

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This is an estate that surprises the front street. Carnett Manor from Costa Rica is a small estate owned by three brothers who have grown coffee beans for more than 10 years and own a small coffee processing plant. The musician series coffee that has been popular for many years is produced by this manor, which is treated differently, and each coffee has a different flavor. Today on the front street, we share with you Beethoven from the famous musician series "Quadrilogy" of Costa Rican Coffee Carnett Manor. Beethoven is a coffee addict, it is said that he can count coffee beans to relieve himself, and make a cup of coffee to count up to 60 coffee beans, it is really an interesting story. This bean makes the front street feel very amazing, the aroma of flowers and fruit from the coffee is very obvious, with the sweetness of honey, the sour aroma of berries, moderate thickness, full and solid acid.

Tarazhu producing area

Among the many excellent coffee producing areas in Costa Rica, there is a famous producing area-Tarazu (Tarrazu), also known as Tarasu. Tarazhu is famous in the world of boutique coffee and is one of the main producers of Costa Rican coffee. Tarasu is located in the fertile volcanic region of Central America, which has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growth environment for coffee growth. Nearly 95% of the coffee beans produced by Tarazu Mountain belong to extremely hard beans (SHB), which generally grow at an altitude of more than 1500 meters.

Carnett Manor

Carnett Manor Canet is located in the highest altitude area of Costa Rican Tarrazu coffee cultivation, this area is the most intensive area of Costa Rican fruit cultivation, the owner of the manor mainly grows passion fruit, the amount of coffee is quite rare, only one specific area grows coffee and takes special care.

Variety

Most of the Kaduai coffee I've heard of is red Kaduai, but Huang Kaduai is rare. Yellow Catuai:Catuai Amarillo, a hybrid of Mundo Novo and Kaddura, was first bred by the Brazilian Institute of Agricultural Research (Instituto Agronomico deCampinas). Huangkaduai has the same high disease resistance as Red Kaduai (Red Catuai,Catuai Rojo) and is suitable for growing in high altitude and windy areas. Both Catuai also have a very dry and delicate sour taste. Both kinds of Catuai also have a delicate and clean sour taste. Through the adjustment of the machine, you can produce coffee treated with red honey and yellow honey (depending on the degree of honey treatment).

Treatment method

Beethoven's bean is different from other [musician series coffee bean treatment]. Beethoven uses the water washing method. After harvest, Beethoven will go through a screening procedure to pick out the immature or overripe beans again, then remove the pulp, remove the mucus on the beans with a centrifugal washing machine to avoid fermentation, and then rinse them with clean water. Finally, it is placed on a sunshaded viaduct to dry for 12-14 days, constantly turning to achieve uniform dryness. The washed beans are clean and bright in taste.

[Qianjie coffee roaster: Yang family 800N semi-direct fire]

The front street baker thinks that Beethoven's bean is dense and that baking in a medium-baked way can not only retain the bright acidity, but also show the fruit tone of the bean, and improve its richness and balance. The furnace temperature is preheated to 170℃ to enter the pot, the firepower is adjusted to 120mm, the throttle is opened to 3, and the temperature return point is 1mm / 391036 "to keep the firepower; at 140℃, the firepower is unchanged, the throttle is opened to 4.5cm / 3955" turns yellow, the smell of grass disappears, entering the dehydration stage, the firepower is lowered to 100at 151℃, and the throttle is kept at 4. Adjust the firepower to 85 at 176℃, the throttle will not change. After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open for 5, and the firepower remains unchanged. After an explosion, the development time is 1mm, 39th, 45th, and the pot is 193 ℃.

[Qianjie coffee cup test report]

Qianjie coffee cup test flavor: sweet and colorful all kinds of fruit, strawberry, apple, lemon, grape taste variety display, honey and toffee taste unforgettable. Silky, creamy and mellow, such as the lingering finish of top Indian Darjeeling black tea.

[front Street Coffee Carnett Manor musicians Beethoven]

Coffee producing area: Tarazhu producing area

Grading standard: SHB

Variety of coffee: Huang Kaduai

Treatment method: washing treatment method

Planting altitude: 1980m

[suggestion on brewing coffee in Qianjie]

Filter cup: Hario V60 Water temperature: 90 ℃ Powder / Water ratio: 1:15 Grinding degree: BG#6S

[Qianjie coffee brewing technique]

Staged extraction-steaming with 30 grams of water for 30 seconds, small water injection to 125 grams in a circle, continuous water injection to 225 grams when the water level is about to be exposed to the powder bed, and removing the filter cup when the water level is about to expose the powder bed, the extraction time is 2 minutes.

[flavor description]

The overall taste is clean and full-bodied, with strong berries and citrus acidity in the mouth, which tastes like a cup of juicy fruit-flavored coffee.

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