Story of Rose Summer Coffee beans in Candle Manor, Costa Rica

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Ruoxia Coffee Qianjie believes that it is indeed a rare boutique in coffee. After all, winning many champions in the competition has proved the superiority of this variety. Although Panama's Rosa Summer Coffee is by far the best, other countries also have good choices. Rosy summer coffee from Costa Rica is a cost-effective one. Learn about it.

Small Candle Manor is the award-winning manor of CoE in Costa Rica. Costa Rican rose summer coffee beans are relatively young in the manor, but also because of different soil and water customs and microclimate, produce different Costa Rican rose summer coffee flavor, but also exquisite. The acid is rich and the tail rhyme is long. With distinct aromas of almonds, plums, citrus, sweet flowers and berries. La Candelilla, translated as "Little Candle", is named after the fireflies that light up a nearby stream on a summer night.

Known for its rich fireflies, La Candelilla is a collection of nine small farms owned and run by nine Sanchez brothers and sisters and their families. They work together in all aspects of production and combine their personal gains, run by Hugo and his daughter Marcia-they built together in 2000 to enable them to better control quality, efficiency and cost. Our La Candelilla products are a mixture of Caturra and Catuai varieties from all nine farms.

Costa Rica began to form coffee cooperatives in the mid-20th century, which is one of the most developed systems in the world. Cooperatives strengthen individual farms through education, infrastructure support and acquisition by buyers, so that farmers can eventually leave the cooperatives and operate independently and competitively. La Candelilla was once a member of the cooperative and a perfect example of this trajectory.

As a micro-processing plant, they produce 15-30 containers of Costa Rican coffee every season. Coffee is fermented in water-as opposed to the dry fermentation process commonly found in other Central American countries-leaving a small amount of mucus on washed seeds to make a stronger coffee.

The Sanchez family has worked on this land for five generations. Until 2000, nine brothers and sisters and their families managed their land separately. After years of planning, these families pooled their resources and built La Candelilla Estate&Micro Mill. This is the first in Costa Rica and has been emulated by many small producers. The explosion of micro-factories has a lot to do with the complexity of processing in Costa Rica.

With so many producers experimenting with and controlling their coffee, knowledge exploded. The estate now produces 1000 bags of coffee a year and is considered one of the best coffee producers in the country. They have been thinking about the methods of processing and planting varieties, and now produce several batches of Rosa coffee every year.

The family is one of the few producers in Costa Rica who still use traditional fermentation, but they have built a huge lagoon system that uses native plants to purify water and then return it to the river. The La Candelilla Estate Hotel is located in the micro areas of La Sabana and San Marcos in the Tarrazu region of Costa Rica.

The farm is 1400 to 1650 meters above sea level and is famous for producing the best Rosa coffee in the world. Since its inception in 2000, La Candelilla has been nominated for many awards. La Candelilla, the winner of the black apron award from Starbucks, has won a reputation for producing consistent world-class coffee.

Qianjie Coffee Costa Rican Rosa Coffee brewing Scheme

Coffee powder: 15g gouache ratio: 1:15 grind degree: BG # 6s filter cup: V60 # 01 cup brewing water temperature: 89 degrees Celsius

Cooking process

In the first stage, 30 grams of water was injected and steamed for 30 seconds.

In the second stage, 95 grams of water is injected (125 grams shown by the electronic scale), and the injection is completed in about 1 minute. Wait for about 15 seconds.

In the third stage, 100 grams of water is injected (225 grams indicated by the electronic scale), and the injection is completed in about 1 minute, 35 to 40 seconds.

The extraction time is about 2 minutes and 10 seconds. Remove the filter cup and finish cooking.

Flavor description

The high temperature is obvious in the taste of black plum, brown sugar, ripe black brin and fruit juice.

Cold down is obvious jasmine, green tea, aftertaste with honey sweetness

At low temperatures, it will be a classic Rose Summer flavor, but my friends still think there is something we can continue to explore.

Adjust train of thought 1 adjust water temperature

After the first cooking, Qianjie friends first raised the water temperature for the second cooking, raising the original 89 degrees Celsius to 91 degrees Celsius, while the rest of the extraction parameters remained unchanged.

Flavor description

The taste of berries, black plums and fruit juices is obvious when it is hot.

Cold is also obvious jasmine and green tea with a slight hint of honey

Although the temperature of the water has been raised, there is little difference between the first cup and the first cup, and some friends even feel that it is not as good as the first cup, so they decided to adjust the grinding degree for the third time.

Adjust train of thought 2 adjust the degree of grinding

The third cooking decided to adjust the original # 6s grinding degree to a finer # 5s, and the other extraction parameters remained unchanged.

Flavor description

At high temperature, there are obvious berries, ripe black brin, cocoa, more obvious sweetness and smooth taste. Cold down is obvious honey and green tea, jasmine and so on.

Finally, this sharing only lists two adjustment ideas, but there are also many adjustment ideas for you to dig, such as adjusting the ratio of powder to water and so on.

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