Costa Rican Tangmeo processing plant Beneficio Don Mayo introduces Costa Rican coffee

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Determined to be a leader in Costa Rican coffee, the 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.

Traditionally, Costa Rica prides itself on its washed coffee-picking ripe red-purple berries by hand and tightly controlling the soaking and fermentation process. Not much and not a lot of fermentation makes the coffee a perfect balance between clarity and complexity; even if Costa Rican beans are the best washed beans in the world today, I believe many people will agree.

In recent years, however, this tradition is no longer dominant-the new "dry" treatment has become a trend, and micro-processing plants have been set up one after another. Because the water consumption is only 5% of that of traditional washing plants, and there is no need for huge sinks and exposure fields-these micro-treatment plants can be far away from the river bank, and the investment required is relatively small, making it affordable for many independent estates or small cooperatives. More importantly, with the new treatment method and the courageous manor owner, a kind of "honey-treated coffee" with low acidity, high complexity and rich sweet flavor has become the target of competition in the coffee industry in recent years. In recent years, the best of them have shone brilliantly in major competitions, which have greatly enhanced the international reputation of the estates-for example, Brumas, Herbazu, Helsar, Las Lajas, Don Mayo, Montes de Oro …

Because the characteristics of honey-treated coffee depend to a high extent on the setting of the pulp scraper-the more pulp you retain, the more obvious the characteristics of honey treatment. Of course, it takes a bit of risk to produce the most honey-treated coffee, because the more pulp you retain, the higher the risk of overfermentation. It may be the microclimatic conditions (sunshine / rainfall probability / air humidity) where the treatment plant is located. ), or the skill of the processor, or it may be purely the preference of the processor. So even coffee, also known as "Honey Coffee", actually has varying degrees of honey-treated features.

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 ℃.