Banafiscio Manor in Costa Rica introduces the parameters of Costa Rican coffee hand punching

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Costa Rica has been growing coffee for 150 years; Costa Rica has traditionally prided itself on its washed coffee, but in the past decade or so, new "dry" treatments have become popular 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 riverbank. At the same time, the investment required is relatively small, making it affordable for many independent estates or small cooperatives. More importantly, the new treatment can shape the acidity, complexity, aroma and richness of coffee through the degree of scraping of the pulp. And other features.

Determined to become a leader in Costa Rican coffee, 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. The processing plant is located about five kilometers north of the town of Tarazu-San Marcos, and 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.

● Bannefercio Manor

Bana Fessio Manor (Beneficio Estate) has three coffee plantations at the highest altitude of the Tang Meo processing plant, which is 1645m above sea level. The main variety cultivated is Kaddura, a variety of old bourbon varieties. Excellent tree species and cultivation conditions coupled with first-class treatment plants have made the quality better year after year-a big example from the repeated awards and rising rankings of COE competitions in recent years!

● Tang Mayo processing Plant

Located about 5 kilometers north of the town of San Marcos in Tarrazu, it carries out the work of refining raw beans for its ten estates. Tang Mayo's coffee is all SHB grade. Costa Rican coffee is famous for its washing, but in recent years, a new technology has given this coffee-producing country, once famous for its washing treatment, another way to interpret the flavor of coffee. This new technology is called "Miel", commonly known as Honey Process. Honey-treated coffee with improved sweetness, low acidity and complex taste has become the target of competition in the coffee industry in recent years. Tang Meo is a leader in this method, and his award-winning achievement is the best proof. Once scored a high score of 90 points in COFFEE REVIEW.

Suggestion of hand punching parameters in front of the street: recommended filter cup V60, grinding degree small Fuji 3.5 scale, water temperature 90 °, powder water ratio 1 Grout 15 grams 15 grams powder 225 grams water, total cooking time 2 minutes