Types and planting characteristics of hand-brewed coffee at SHB Yano Manor in Tarazu, Costa Rica? Flavor description

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Costa Rican Tara Pearl producing area | Tangmeo treatment site | what is the flavor of Kaddura Yellow Honey treatment at Arno Manor?

It has been more than two centuries since the first coffee seed took root in Costa Rica. Beans from Costa Rica have unparalleled charm, rich and bright acidity and pure and clear texture, which has been loved by connoisseurs for two hundred years.

The excellence of Costa Rican coffee has its unique geographical conditions:

Located in the isthmus of Central America, it is also regulated by Pacific and Atlantic currents and sea breezes; coupled with many towering volcanoes up to 2000 meters above sea level, coffee berries can slowly grow in the most fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor. The most important thing is the rigorous tradition of the coffee farm for harvesting and washing procedures. It was first planted on the slopes of Poas and Barva volcanoes, today known as the Central Valley (Central Valley).

The seven main coffee producing areas are distributed along the inland central plateau from northwest to southeast. Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall is one of the reasons why coffee has become one of the main agricultural products in Costa Rica. The seven major producing areas are: Tarrazu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

Costa Rica has a long history of growing coffee, but in recent years this tradition is no longer dominant, and the new honey treatment has become a trend. Instead of the traditional washing method of soaking raw beans in a large water tank (allowing the flesh to be fermented and decomposed by microorganisms in water), the honey treatment method has been changed to use a new pulp scraper to scrape off part of the pulp and directly expose it to the sun. This method not only keeps the contents of raw beans from being lost into water, but also produces a rich and complex sweetness of raw beans due to the gradual drying and concentration of pulp and the role of environmental microorganisms that are resistant to high sugar content (such as natural yeast) during the exposure period. As a result, this kind of "honey-treated coffee" with low acidity, full taste, high complexity and rich sweet flavor has become the target of competition in the coffee industry in recent years. Determined to become a leader in Costa Rican coffee, Tang-Mayo processing plant has a history of 15 years, but it is actually a young processing plant. The family cooperative was founded in 1994, but did not set up its own processing plant until 2005.

Located about five kilometers north of Tarazu-San Marcos town, the processing plant is responsible for the research and development of processing technology and the implementation of post-harvest treatment for the ten coffee estates joined; as the elevations of these estates are distributed on a hillside of 1500Muth1950 meters, all the coffees produced by Don Mayo are of SHB grade.

Tang Meo processing Plant (Don Mayo Mill) is a micro-processing plant located in the San Marcos urban area of the Tarrazu Plateau southwest of San Jose. It was founded in 1994 and belongs to the Bonilla Solis family. Mr. Bonilla Cruz is the founder and current general manager of Don Mayo Mill, which is well-known in Costa Rica and has unique technology. now there are 10 estates under which red cherry coffee fruits are grown and harvested. Won medals in Costa Rica's Annual winning Cup (CEO) in 2009 and 2011. Finca El Llano is located in Costa Rica boutique bean production region Tarrazu region of the Dota Valley,Gutierrez family owns three farms El Rodeo manor, coffee growing meters above sea level, varieties include Carurra, red bourbon, annual production of 1500 bags.

Arnaud Manor is one of the 10 manors under Tang Mayo processing Farm, which comes from the Tarrazu region, which is a boutique bean producing area. It is famous for its excellent natural geographical conditions and excellent regional environment. It has almost perfect classical flavor, sweet fragrance and excellent flavor balance.

No. 3 in 2008 Excellence Cup (COE)

2009 Excellence Cup (COE) [champion]

No. 7 & No. 10 in the 2011 COE Cup

13th & 16th in 2012 COE Cup

No. 4 & No. 10 in the 2013 COE Cup

No. 6 in 2014 COE Cup

About honey treatment

Costa Rica has a long history of growing coffee, but new honey treatments have become popular in recent years. The honey treatment method is changed to use a new pulp scraping machine to scrape off part of the pulp and directly expose it to the sun. This method not only keeps the contents of raw beans from being lost into water, but also produces a rich and complex sweetness of raw beans due to the gradual drying and concentration of pulp and the role of environmental microorganisms that are resistant to high sugar content (such as natural yeast) during the exposure period.

In the process of coffee cherry treatment, the peel and pulp will be removed first, and the thorny mucous membrane will be exposed at this stage. at this stage, the honey treatment will directly take the coffee beans with mucous membrane to the sun, and the sun drying process needs to be very careful. because the mucous membrane is quite sticky, it is as thick as honey, so most of the honey treatment is done in a tall African bed. Coupled with constant careful stirring, all its coffee beans can be evenly dried to avoid the fermented flavor produced by high humidity. After it is reduced to the ideal moisture content, it is stored (rest). After that, the shelling and grading are carried out. According to Nordic Approch, Seattle Coffee and Origin Coffee, the raw bean companies run by the big shot Tim, it can be summed up:

White honey: about 80% of the pectin is removed; the drying method requires direct heat absorption and multi-light drying to quickly whiten and dry the coffee fruit.

Yellow honey: about 40% of the pectin is removed; the drying method requires direct heat absorption and multi-light drying, which lasts for about 8 days to reach a stable water content.

Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

Black honey: hardly removes pectin; it takes a long time to dry for at least 2 weeks, using a covering to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.

Producing area: Tarazhu

Rating: SHB

Treatment method: yellow honey treatment

Variety: Kaddura (Caturra)

Altitude: 1500Murray 1950m

Harvest period: December of each year to March of the following year

Flavor description: complexity, pear sweetness, candied fruit, chocolate and caramel, round acidity, lingering taste.

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.