Costa Rican password / Mima Manor Information introduction to the sun Vera Saatchi coffee roast cup to test the flavor

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Mima Manor, Costa Rica:

Brief introduction of agricultural garden

This coffee is a micro-batch produced by Mima Manor, a well-known estate in Naranjo (located in the western valley). It is not a mixture of several small farmers, but from a single farm, owned by Hernan Solis, a batch of all single varieties-Villa Sarchi. Vera Satchi is a natural mutant derived from the ancient bourbon (Bourbon) and has long adapted to the climate of Costa Rica, especially in Orange County. Hernan's farm is located in an area called Llano Bonito at an altitude of 1600-1700 meters in Orange County. On the one hand, the excellent quality of Hernan's coffee is also due to the high-quality treatment process of the Yelsa washing plant. Even if good coffee products are grown at high elevations, a faulty washing or drying process can fall short. Yelsa is a processing plant owned by coffee farmers, which continues to produce very high quality coffee every year. We have worked with each other for a long time, including nearby small coffee farmers, to help build the capacity for separate processing of small batches of coffee. The careful care given in the whole process of this coffee from planting and harvesting to treatment is proved by its beautiful flavor. He has bright taste and good texture and balance at the same time. In City (urban-medium) baking, the flavor shows a screaming high tone, but when baked in Full City (city-wide-medium depth), it can also show a well-balanced taste. Can be said to be "versatile"!

Cup test notes

This Mima Vera Saatchi is a very complex coffee by Costa Rican standards. The ground dry powder (dry aroma) is quite fragrant, with perfume and floral honey and yellow cherry aromas, accompanied by sweet spices, such as cinnamon branches, even like fennel in deep baking. When injected with water, the fragrant outline of this coffee will be presented vividly. The coffee powder shell (crust) tastes of toffee, and when the dregs are broken (wet aroma), there are bursts of dried cherries and spiced pumpkin pie mixed with whole wheat pie. It is interesting to measure the difference of flavor profile between City baking and City+ baking cups. The flavor of City baking is complex, with wonderful acidity / sharpness, reminiscent of white grapes and lemons. The acidity of City+ baking shows succulent plum fruits with peeled tannins, while the flavor is a mixture of heavy cream and baked sugar. What the two different baking degrees have in common is the feeling of heavy molasses and high proportion of cocoa (about 65% 75%). The taste of the coffee is the best when roasted moderately, and the sweetness matches the bright acidity of the previous stage. This coffee has a sweet finish, such as typical Costa Rican coffee, very clean, almost like bubbles, but also undeniably creamy caramel. The speed of coloring (darkening) in the baking process is very fast, so pay attention to the baking time, but generally follow the usual intuition to bake, do not worry too much.