Does Costa Rican water wash Tara beads taste good? How to cook the varieties of Kaduai and Kaddura?

Does Costa Rican water wash Tara beads taste good? How to cook the varieties of Kaduai and Kaddura?

Costa Rican coffee has always been regarded as the perfect type of classic flavor, balanced, clean, mild is its tone, has always been a very balanced flavor, very clean, very clear, with berry flavor of the fruit sour. One of the most famous and largest growing areas is Tarrazu, which has the highest latitude and the best climate and soil conditions in Colombia, so Tarrazu is recognized as the best coffee producing area. In addition to the near-perfect classic flavor, it still has a lively citrus or berry flavor in the acidity, while there will be a significant coffee flower aroma in the aftertaste. It is a quiet coffee full of Latin spring breeze.

In 1820, Costa Rican coffee was praised by British aristocrats as "golden bean The Golden Bean". The economic value of coffee beans to local residents was as valuable as gold, which implied that it could increase value and profit, and the law only allowed the planting of Arabica. Drinking coffee has become a daily ritual for Costa Rican residents. "Pura Vida" is an idiom of Costa Ricans, meaning "beautiful". Anyone who has drunk Costa Rican coffee is full of praise: "Pura Vida"!

In 1502 Columbus discovered Costa Rica on his fourth voyage adventure and named it Costa Rica, which means "fertile coast" in Spanish and is one of the best coffee producers in Central America. Excellent volcanic landform, give Colombia the most natural organic fertilizer, fertile volcanic soil and cool climate, the best quality of grown coffee, mild chocolate aroma, sweet, balanced and clean taste, has been popular all over the world. S.H.B. It is the abbreviation of Strictly Hard Bean and is the highest grade in Costa Rican coffee grade. it fully shows that the high altitude of Costa Rica has the rich flavor of fruit acid and stone fruit, and the taste is very clean.

Costa Rica is located in the Central American isthmus, and is simultaneously regulated by Pacific and Atlantic currents and sea breezes. There are many towering volcanoes up to 2000 meters above sea level in Costa Rica. Coffee berries grow slowly in the fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor. The first place in Costa Rica to grow coffee was on the slopes of the Poas and Barva volcanoes, today known as the Central Valley (Central Valley). After years of development, there are now seven major coffee-growing areas.

1.Tarrazu (Tarazhu); altitude 1300-2000m.

2.Tres Rios (Sanshui River); elevation 1400-1800m.

3.West Valley (western valley); 1200-1650m above sea level.

4.Central Valley (Central Valley); altitude 1200-1600m.

5.Orosi, 900-1200 m above sea level.

6.Brunca (Blanca); 800-1200 m above sea level.

7.Turrialba (Chuliaba); 600-900m above sea level.

The grading of Costa Rican coffee beans is quite simple, according to the elevation of the coffee garden, a total of seven grades / names / abbreviations / elevations (rulers):

1, extremely hard beans (SHB) more than 4500.

2, hard beans (HB) 4000 Murray 4500.

3, semi-hard beans (SH) 3500 Murray 4000.

4, super high-grade water washed beans (EPW) 3000ml 3500.

5, PW 2500 Murray 3000.

6, Super good washed beans (EGW) 2000 Murray 2500.

7, good washed beans (GW) below 2000.

In recent years, micro-processing plants have been set up one after another, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweetness has become the target of competition in the coffee industry in recent years, and the outstanding ones have greatly enhanced the international popularity of the estates.

The characteristics of honey-treated coffee depend to a high extent on the setting of the pulp scraping machine-the more pulp you retain, the more obvious the characteristics of honey treatment. It may be the microclimatic conditions of the location of the processing plant (sunshine / rainfall probability / air humidity), or the ability of the processor, or it may be purely the preference of the processor. Even coffee, also known as "Honey Coffee", has varying degrees of honey-treated features.

White honey treatment is a honey processing method with lower fermentation. Compared with other colors (yellow, red and black), there are more stirring times and less flesh retention in the process of treatment. After drying on the scaffolding, the raw beans with pulp are assembled into pieces and mixed with a little bean shell (sheep skin) to reduce the viscosity and moisture of the berries. So that the sheller can smoothly remove the pulp layer and shell that remain in the outer layer.

Cooking analysis

Stirring steaming which is popular in Europe and America

Coffee beans suitable for light roasting

European-American mixing method: cross stirring with a mixing stick in the stewing stage, which is also a branch of the three-stage style, which was developed after Matt Perger, the champion of the 2012 World Cooking Competition. This method can effectively enhance the release of aromatic substances in coffee beans, magnify the flavor advantages of coffee beans, enhance the taste of coffee, will not be too thin.

As for the way of brewing, hand brewing and siphon brewing are the best.

V60 filter cup, 15g powder, water temperature 90 degrees, grinding 3.5

The ratio of water to powder is close to 1:15

27 grams of water is steamed for 28s.

Segment: the first stage of water injection 27g-105g-88g, the time is 1:50 (steaming starts)

Flavor description: plum, brown sugar, peach, walnut, orange citrus, light syrup, round and mild acidity. Aroma aroma / flavor flavor: honey sweetness, muskmelon fruit flavor, delicate and elegant

Acidity: clean and bright acidity, sour feeling of lemon