Costa Rican La Pira Estate Washed Pala Manor introduces Costa Rican coffee

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Named after the nickname PIRO of Gilberto Urena, the father of Carlos Carlos, Pilar Manor has a history of 50 years. After inheriting the family farm, Carlos operated as an organic certified coffee farm, but because of the high cost, Carlos chose another type of manor care in recent years. He raised animals such as goats and ate weeds on the manor. He directly reduced the use of chemical or organic herbicides, and the excrement of the animals also contributed to the fertilization of coffee trees, among other economic values. Make the coffee in the manor clean and sweet.

Located in the Dota Valley, the estate features a changeable climate and provides an ideal temperature for coffee beans to grow.

Pilar Manor won the COE in 2009, 2011 and 2012, and won the third place in C.O.E with a high score of 88.85 in 2011.

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 ℃.