Story about the flavor characteristics of anaerobic fermented coffee beans in Diamond Manor, Costa Rica

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If I said that our new product, Costa Rica coffee beans, contains all the above flavors, plus a little chocolate tail, would you really want a drink now?

A special flavor

From special anaerobic fermented coffee beans

Costa Rica Coffee Diamond Manor (El Diamante) is part of Cafe de Altura, a company that has been participating in various coffee quality competitions and auctions since 2005 and is a pioneer in the special treatment of anaerobic fermentation. This time, the coffee beans we brought to you won the eighth place in the Costa Rican COE (Excellence Cup) in 2018 (FishTank collectively referred to this as COE8), which is already the leader of many bidding beans.

Note: Cup of Excellence (abbreviated as COE), translated as "excellent Cup" in Chinese, is currently the largest and most credible raw bean competition for fine coffee in the world. It is usually held every year in various coffee producing countries, such as COE in Brazil, COE in Colombia, COE in Costa Rica, and so on. After the results are released, the global auction will be held on the international coffee auction network.

The variety of flavors in coffee comes from many places, such as soil, climate, DNA, and so on. The "processing" of coffee fruit after picking is a part of continuous research and innovation, in which "fermentation" is also a very important source of flavor.

Anaerobic fermentation is a special treatment developed in recent years.

First of all, I would like to briefly introduce to you what the "anaerobic fermented coffee beans" is all about.

The special characteristic of anaerobic fermented coffee beans comes from the flavor conversion between pectin and coffee beans during sealed fermentation. the pectin fermented with raw beans is specially selected in advance. During this period, temperature, time, pH and sugar were closely monitored to produce an anaerobic fermented coffee bean with a distinctive flavor, such as the "apple, cinnamon" flavor of the Costa Rican diamond manor COE8.

Innovation in Coffee

Like red wine, coffee is rich in flavor and tonality. "Flavor Wheel" is the "language" of coffee professionals, which not only helps people identify flavor, but also represents a "standard", a standard that allows baristas and bakers to communicate objectively, which is also constantly evolving.

This Costa Rican coffee COE8, in the old coffee flavor wheel, its flavor is actually very difficult to clearly identify. In the old version of the flavor wheel, the classification of flavor and aroma is still relatively general, and spice flavors such as "cinnamon" have not been subdivided.

In the newly revised coffee flavor wheel, the conventional flavor and negative flavor are integrated. Not only added fruits such as blueberries, raspberries and grapes to the conventional flavor, but also listed "apple" as a separate fruit category, as well as added more descriptions of spices, vegetables and other flavors.

The new flavor wheel not only enriches the classification and description of coffee flavor, but also allows us to describe the coffee bean COE8 of Costa Rica coffee more concretely and accurately.

Therefore, coffee is also constantly innovating.

The recommended brewing parameters of Qianjie coffee are: V60True 90 ℃ / 1 15tick powder / medium fine grindability / brewing for 2 minutes.

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