Costa Rican La Minita Conqueror Costa Rican boutique coffee

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Flavor description:

The conqueror can feel the rich flavor of dark chocolate cocoa at the entrance.

At the same time, it is also rich in grease and cream, and the taste is quite thick.

Costa Rican La Minita Conqueror

Country: Costa Rica

Production area: multi-tower

Altitude: 1200-1900 m

Treatment: washing

Grade: SHB

Variety: Kaddura, Kadoui

Coffee has been rooted in Costa Rica for more than 200 years.

Although the land area is only the third to last among the producing countries in Central America.

But it is an indispensable important role.

At present, the total population of Colombia is about 4.5 million, but there are as many as 400 million coffee trees.

Coffee exports account for 25% of the country's total exports.

According to local statistics, about 1% of the population is involved in the coffee-related industry chain.

It is not too much to say that coffee has changed the standard of living in this country.

Costa Rica has a unique natural environment

Fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall

Sufficient sunshine time during the day and significant temperature difference between day and night

It is one of the reasons why coffee has become one of the main agricultural products in Colombia.

They also produce different grades of coffee and raw beans.

From commercial parity Arabica beans

To the coffee raw beans from the Outstanding Cup Coffee Competition (COE)

There is also a palace-level geisha coffee variety (Geisha).

In addition, various post-processing methods are not clear, yellow, red and black.

The dazzling list is too numerous to mention.

The traditional classification method classifies Costa Rica into seven producing areas, from northwest to southeast.

Along with the inland central plateau

Western Valley (West Valley), Central Valley (Central Valley),

Tarasu (Tarrazu), Sanshui River (Tres Rios), Eurosci Orosi,

Brenka (Brunca), Duli Alba (Turrialba)

Some of them may be familiar to everyone in Taiwan's coffee market.

But with the evolution of boutique coffee

The norms of large producing areas can no longer satisfy the curiosity of lovers chasing high-quality coffee.

Resulting in more and more microzones.

Trace batches of small estates were unearthed.

Dota belongs to an independent small producing area in Tarazhu.

Distance from other Tarrazu producing areas

There is still a short distance from the coffee planting area.

So different climatic conditions, topography and unique soil

Make the beans in the Dota producing area

It shows a different flavor from the Tarazhu producing area.

Most of the good Dota beans have smaller granules.

But the concentration is very high and contains excellent thick alcohol (Body).

His unique dark chocolate flavor is lacking in other Costa Rican coffee.

The recommended brewing parameters of Qianjie coffee are hand-made, V60 filter cup.

Degree of grinding: 3.5 (Fuji R440, Japan)

Water temperature: 90 °C

Normal pressure, recommended 4 degree of grinding / water temperature 90 °C

Philharmonic pressure, recommended 3.5 grinding degree, water temperature 87 °C

Siphon: 4 degree of grinding, water temperature