What are the flavor and taste characteristics of sun-dried beans [Black Soul] in La Jas Manor, Costa Rica? How to hand

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What are the flavor and taste characteristics of sun-dried beans [Black Soul] in La Jas Manor, Costa Rica? How to make Costa Rican coffee by hand?

Located in the central valley at the foot of the Po á s de Alajuela volcano, Lajas Manor has been operated by the owner Chac ó n family for more than 80 years. It is 1300m above sea level and has an annual output of about 46000 jin. During the annual production season of La Lajas Manor from December to February, the owner insists on harvesting only ripe and red fruits, and most of them use dense treatment and sun drying to enhance the sweetness and mellowness of the coffee, and at the same time, it is placed in the African shelf-type sunburn field to ensure that the coffee can evenly receive the sun and avoid excessive fermentation. At the same time, the manor has also actively obtained international organic certification, which has been certified by USDA of the United States, JAS of Japan and NOP of Japan.

Coffee began to appear in Costa Rica in 1729, when it was introduced from Cuba. This made Costa Rica the first country in Central America to grow coffee and the first to grow coffee because of its commercial value. Then, after Costa Rica became independent from Spain in 1821, the local government began to support the coffee industry with a series of policies. At that time, it was more than a hundred years after coffee was introduced into Costa Rica, but about 70,000 coffee trees have been planted, which shows the speed of its development. The local government's policies on the coffee industry include:

It is conceivable that when there are more products, the quality will become different, affecting competitiveness. So in order to improve the quality and value of coffee, at the beginning of the 20th century, the government enacted legislation that coffee farms or plantations in Costa Rica could only grow coffee from Arabica, so as to enhance their competitiveness. This helps to understand why Costa Rican coffee is now so superior: coffee from Costa Rica is all Arabica, and we can never find Robusta.

Subsequently, in 1948, the Costa Rican government established an exclusive coffee department (that is, the Costa Rican coffee industry company ICAFE:Institutodel Caf é de Costa Rica. It has been taken over by the official Coffee Committee Oficinadel Caf é), mainly coaching the manor from planting, post-processing to the improvement of the sales system. The place is also very careful in handling coffee for export. Among the exported coffee, coffee beans that are considered to be of substandard quality will be colored by blue plant dyes and then returned to China for sale. Today, about 1/3 of Costa Rica's population is engaged in coffee or coffee-related industries, and per capita coffee consumption is twice that of Italy or the United States. From various policies, we can see that the government's support for the coffee industry has indirectly made Costa Rica's coffee better and more competitive than other countries.

In 1825, the Costa Rican government implemented a tax exemption policy. In 1832, the local government promulgated a law that "there is land for growing coffee", meaning that coffee farmers can own the land directly if they grow coffee on any land that is not occupied. As soon as this example comes out, it encourages many people to grow coffee and promote the development of coffee. (it can also indirectly explain why most of Costa Rican coffee comes from private estates.)

Producing area: central valley

Grade: SHB

Treatment: insolation

Altitude: 1300 Murray 1500m

Variety: Kaddura, Kaduai

Flavor description: passion fruit, drupe, black jujube, blueberry.

Qianjie recommended cooking method: hand flushing

V60 filter cup, 15g powder, water temperature 89 degrees, small Fuji grinding degree 4, water powder ratio close to 1:15.

30 grams of water steaming, steaming time for 30 seconds, subsection: injection to 130 grams of water cut off, such as the water level dropped by 1 stroke 3, again water injection to 225 grams.