Baja in Tara Pearl region of Costa Rica | processing process and flavor of wine-scented strawberry flavor raisin honey

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Costa Rica Tara Pearl producing area Bach | Wine-scented strawberry flavor raisin honey processing and flavor?

Yellow Catuai; Catuai Amarillo is from the New World (Mundo Novo). It is a hybrid with Kaddura (Caturra). It was first bred by the Brazilian Institute of Agricultural Research in Contina (Instituto Agronomico de Campinas) in 1949. Huangkaduai, like Red Kaduai (Red Catuai, Catuai Rojo), has extremely high disease resistance and is suitable for planting in high altitude and windy areas.

Both Catuai also have a delicate and clean sour taste. Through the adjustment of the machine, coffee treated with red honey, yellow honey and black honey is produced (depending on the degree of honey treatment). Canet is located at the highest altitude where Tarrazu coffee is grown in Costa Rica. This area is the most densely planted area of Costa Rican fruit, the main manor is to grow passion fruit, the amount of coffee is very rare, only a specific area to grow coffee, take special care, only pick ripe red cherry fruit.

The fruit that makes raisins must be ripe. The water content in raisins is only 15-25%, and the content of fructose is as high as 60%. So it's very sweet. As a result, raisins can be preserved for a long time, and the fructose in the raisins may crystallize after a long time, but this does not affect their consumption. Raisins can be eaten directly as a snack or put in pastries, cooking in some places to eat raisin seasoning.

Raisins dried in the sun tend to turn sour, and the best quality is shade drying. The most famous raisins made from seedless grapes in Turpan, Xinjiang, China. Turpan has a hot and dry climate. There are many wall holes in the four walls of the brick dry room, with wooden sticks in the middle. The ripe seedless grapes are covered with high-quality raisins soon after being blown by hot air.

Raisin honey treatment, [100%] sticky layer retention and anhydrous treatment, the difficulty of honey treatment lies in the cooperation of "weather". On the day of cherry harvest, the operation of preserving sticky layer after peeling and drying is carried out. The "climate factor" at this stage is an important factor in the success of dried grape honey treatment! There must be plenty of sunshine, the bean surface will be slightly darker than the red honey treatment, this is the black honey treatment; the manor's unique variety of yellow Catuai black honey treatment named Bach, the overall taste of rich changes and full greasy feeling plus good cleanliness! The sweetness is excellent! The acidity of berries to citrus fruits is rich and varied.

Dried Fragrance: Cherry, berry, plum, strawberry, peach, jasmine

Wet fragrance Aroma: strong and aggressive floral and fruity aromas, sweet and delicate, lemon, citrus and berries with ripe wine acidity and pleasant floral aromas

Sipping Flavor: sweet and colorful fruits with various flavors of strawberries, apples, lemons, grapes and citrus, and unforgettable flavors of honey and toffee. Silky, creamy and mellow, such as the lingering finish of top Indian Darjeeling black tea.

Coffee producing area: Tarrazu

Annual rainfall: 1300 mm

Grading standard: SHB

Coffee variety: Yellow Catuai

Average annual temperature: 20 degrees

Treatment: black honey treatment

Raw bean specification: 14-17 mesh

Planting altitude: 1980m

Soil type: primary laterite

Harvesting method: manual harvesting

Flavor description: rose grape strawberry

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.