Suggestions on how to make Costa Rican coffee in Crire Flower Manor in Tarazhu, Costa Rica

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Costa Rica Coffee (Costa Rica Tarrazu)

Costa Rican coffee is grown in areas with high altitude and excellent soil, with the densest planting density and stable quality. It is recognized by gluttons as the most balanced coffee. Costa Rican coffee seeks proper acidity and thick taste, and stays in an unassailable balance, making it very suitable as a single coffee. Choose Grade A coffee from Tarrazu Crire Manor, which has a slightly sour taste, clean texture and excellent balance.

Origin: Tarrazu area on the southern Pacific coast of Costa Rica is located in Central America, bordered by Nicaragua in the north and Panama in the south. >

Height: 1200-1650 m

Quality: 100% Arabica beans, very high quality, Tarrazu A grade, Screen 17, strong taste, good acidity, rich aroma

More information on raw beans: tree species were introduced from Cuba by Navarro, a Spanish traveler, in 1779. Extremely hard, flat, blue, large particles, semi-washing treatment

Costa Rican Coffee, Alumbre Valley, intersecting Tarasu County River Waterfall. Tarrazu Crire Manor SHG grade, micro apple sour taste, clean texture, excellent balance. Rich tangy fruit; sweet, smooth and jammy with chocolate and cherry flavors

Bean seed: Tara bead, Costa Rica

Production area information: Tarazhu / Kaddura Kaduai / 1550 meters

Treatment: oxygen-free yellow honey / medium and shallow baking

Degree of grinding: 3.5

Powder: 15g

Powder / water ratio: 1:16

Water temperature: 90 degrees

Filter cup: V60

Time: 2 minutes 18 seconds

Flavor description: mango, peach, apricot preserved sherry bucket whisky

A relatively rare method of treatment, give it a try.

Experience:

Open the bag pure smell of beans feel good, not too pungent and full-bodied wine fermentation flavor, but after more smell, a touch of wine tail rhyme, very refreshing. In addition, there is a certain sweet smell. The dry fragrance after grinding is also a bit unexpected. The first feeling is that it is sweet like a peach, which appears to be very sweet and clean. Probably for this reason, I can smell the dry fragrance closest to the peach.

Smelling wet fragrance when steaming, at first it is still similar to the high sweetness released by peach flavor, followed by mango sweet fruit aroma, the flesh aroma is very obvious.

Try the first sip, rich fruit aroma, fruit juice taste. Medium mellow thickness, but it tastes relatively clear. Drink a few more mouthfuls, the overall flavor taste is basically stable, the balance is still OK. If you use one word to describe it, it should be stable! After the medium temperature, the flavor changes from the obvious fruit tonality to the almond flavor. If you drink a little further, you will feel a little bit like drinking whisky, especially the touch left on the tip of your tongue at the end of each sip, like a faint tingling on your tongue after just drinking a sip of wine. Completely cool before drinking, the feeling of the wine will be more obvious than the low temperature area, and you can drink a little bitterness.

This bean is a little small, especially the light wine feeling at the end, which is in great contrast to Costa Rica, which is heavy wine feeling. This one is smaller and lighter.

The water temperature was raised by one degree in the second cup, and the acid quality of the first drink was slightly improved, but the overall taste was very stable, maintaining the usual balance in Costa Rica, but a little more lively than the traditional balance in the past, a little bit more Kenyan?

END