Introduction to Finca Brumas del Zurqui of Blumas Manor in Costa Rica

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Finca Brumas del Zurqui Manor has its own family-owned raw bean processing plant, which originally means "misty valleys". In addition to growing coffee, the estate also helps produce nearby estates and coffee farmers.

Since 1880, Brumas won the Costa Rican National Coffee Competition in 2006, and the "honey treatment" of the manor has been valued by bean merchants all over the world, so since 2007, Brumas's coffee beans are always sold out before the competition.

Costa Rican coffee has always been regarded as the perfect type of classic flavor, balanced, clean, mild is his tone, this micro-batch of Brumas Manor processing plant for Centro Manor, Brumas Manor Juan Ramon Alvarado family set up the Brumas processing plant (Brumas del Zurqui) in 2004, in 2016 Costa Rican COE Cup (third runner-up) processing plant He currently has two estates, Zamora and La Nena, and coffee varieties such as bourbon, Kaddura, geisha and others.

Brumas Manor is the pioneer of 'micro-processing plant! COE always wins', full of dried fruit aromas, with sweet peach, plum, raisin flavor, rich sweet and sour taste, smooth taste, finish with honey sweet taste.

Juan Ramon Alvarado Rodriguez is a fourth-generation coffee farmer whose family coffee business dates back to 1890 when his great-grandfather bought a piece of land in San Isdro, Heredia, near the capital San Jose. Because the valley was covered with clouds all the year round, the farm was named Brumas del Zurqui, which means "valley full of clouds". ▲ in 1999, Juan just graduated from EARTH Agricultural University. The following year, the price in the international coffee market collapsed, and the coffee business, which had been run by the family for a hundred years, encountered a great crisis. The crisis has brought a turn for the better. Juan believes that only by creating the added value of coffee beans can we raise the price of products and avoid falling into bloody competition at low prices.

Juan introduced micro-processing equipment Penagos from Colombia and began to deal with raw coffee beans on his farm. Penagos only needs a very small amount of water to remove the peel and pectin. Juan's professional training at EARTH Agricultural University was brought into full play at this time. He retained part of the pectin for sun drying, and this is the origin of Costa Rican "honey treatment"!

In 2004, Juan established the Blooms processing Plant (Brumas Del Zurqui Micromill). In 2006, it won the first place in the National Coffee Competition. And this "Micromill micro-processing plant trend" has also gradually spread in Costa Rica, there are now more than 150 micro-processing plants in the country!

Qianjie recommended cooking parameters:

Hand punch: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4 and the water temperature is 90 ℃.

The recommended siphon grinding degree is 4, and the water temperature is 90 ℃ ~ 91 ℃.

The pressure grinding degree of Philharmonic is recommended to be 3.5, and the water temperature is 90 ℃.