Introduction of Costa Rican Coffee Flavor by Herbashi processing Plant in Costa Rica

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Located in the western valley of Costa Rica, the Herbastian processing plant is located on a hillside about five kilometers north of Naranjo. It has been 80 years since its founder Barrantes was founded. It is now jointly run by the sons and grandchildren of the founder Barretti brothers, with an area of about 30 hectares, which can be regarded as a medium-sized and small coffee farm. For many years, the manor harvested red berries and sold them to large local processing plants, but since the purchase of a honey treatment equipment in 2001, all the coffee berries of the family's cousins have been handed over to their own processing plants. Due to the proficiency of honey treatment technology, it has won frequent awards in recent years, the fame of the treatment plant has greatly increased, it has quickly won the favor of international buyers, and the income of family members has also increased rapidly, which has become a very successful case of the revolutionary movement of micro-processing plants.

The manor mainly cultivates Villa-sarchi, a unique local variety in the western valley, which is a bourbon variety with strong wind resistance and preference for high altitude environment, which is very suitable for cultivation in the western valley region. With excellent acidity and a variety of fruit aromas, the sweetness is very high.

In recent years, the manor has made many innovations, including the introduction of traditional bourbon, the well-known Kenyan variety SL28, and the brilliant geisha (Geisha) in Panama. Although the main output comes from the local excellent variety Viya Saatchi, it has added the characteristics of some cutting-edge varieties, coupled with Herbashi's first-class honey processing skills in Costa Rica, resulting in the manor winning the 2015 COE championship. It also set an ultra-high price tag of $42 per pound.

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 ℃.