Introduction of Costa Rican Coffee Flavor

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Royal Coffee

Costa Rica's best coffee seems to come from small processing plants, spread across several major coffee producing areas, including Tarazu and the western valleys. This so-called coffee revolution originated 15 years ago and has greatly changed the way bean baking experts and importers think about Costa Rican coffee. Take the processing plant as the center, collect coffee beans from the surrounding small farms, most of which are made up of small communities or families, grow coffee on their own small farms or land, and the coffee is all processed and dried by a small processing plant. The quality and flavor of Royal Coffee are very unique, which is largely due to the cooperation between coffee producers and us. St. Roman's treatment plant, which mainly uses water washing treatment, is famous for its strong, rich and solid coffee. Coffee cherries are hand-selected by coffee farmers to remove overripe or immature cherries, and then produce them. 3 disc Aagaarde peeling machine is used to remove the peel and pulp, and then the machine is divided into three grades according to the density of coffee beans. Grade 1 and 2 raw beans are fermented separately. Grade 3 is a low-quality raw bean. The raw beans were fermented in the shade for about 24 Murray for 36 hours. After fermentation, the raw beans were washed and graded again according to the density on the cleaning channel. Then the raw beans were randomly soaked in clean water overnight.

Hummingbird coffee

Tarazu is located in the southwest of Costa Rica, near the Volcan Poas volcano, facing the Pacific Ocean, with unique micro-climatic conditions, including fertile volcanic soil, as well as ideal climate, sunshine and humidity, are conducive to the production of perfect red cherries. Manual weeding and friendly natural planting processes are used in the production process, and chemical fertilizers and pesticides are not used at all. the coffee produced in this way has a very comprehensive representative flavor of the producing area. sweet wet aroma, full mellow thickness, medium acidity, meticulous and clean finish with drupe, spice and sweet taste. All ripe red berries are selected by hand and the whole treatment process is strictly controlled. The processed beans with shells are washed, fermented, and exposed in the treatment plant, and then sent to the scaffolding for sun drying. The exhulling outlet is not carried out until the water content of the whole coffee beans is the same. It is the latest dry washing treatment, that is, to retain about 10% of the pulp and mucous membrane of the coffee, through a little fermentation. Then there is a 25-day natural drying, highlighting the meticulous workmanship and local conditions of the Costa Rican micro-processing plant, and the degree of fermentation makes the coffee a perfect balance between clarity and complexity.

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