Tara Pearl producing area of Costa Rica | small Candle Manor La Candelilla treatment Plant washes Rose Summer Flavor

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Costa Rica Tara Pearl producing area | small Candle Manor La Candelilla treatment Plant washes Rosa flavor?

La Candelilla can be said to be the forerunner of micromills, a microprocessing plant that was one of the first washing plants to be built in Costa Rica in 2000 and has since grown boutique beans. The rosy summer they produce has been included in the black apron program by Black Apron in the past. Small Candle Manor has an annual output of only 100,000kg, and uses the miniature raw bean processing plant to completely retain the special flavor formed by the manor microclimate, and its honey treatment technology (Miel or Honey coffee) retains the pectin layer of coffee seeds, which can be naturally insolated throughout the whole process, allowing beans to fully absorb the pectin and sugar content of the pectin layer, and to form a unique sweet taste of coffee by sunlight. Elegant floral aromas are accompanied by intense tea and sweet and sour berries, with a sweet chocolate and caramel finish.

Small candle is run by the family and is located in Tarrazu, Costa Rica, the largest coffee producing area in Costa rica. most of the varieties grown are Caturra and Catuai, while other beans include Geisha, SL-28 and Typica. The small farms around Xiao Candle add up to more than 40 hectares, and the post-production process of coffee is done in a water washing factory. Small Candle Manor is the award-winning manor of CoE in Costa Rica. Geisha is a relatively young species in the manor, but also because of different soil and water customs and microclimate, produce different Giesha 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.

Victor Mora started the reclamation of the coffee garden in 1900, and he was also the first person to grow coffee in the Los Santos district, where Costa Rica's first C.O.E champion, Mount Padu, was located. The C.O.E competition was Costa Rica's first national COE competition, attracting the focus of boutique merchants around the world.

The Candle Farm is so named because there are many small fireflies on the coffee farm, which can be easily seen in the evening. The farm is located in the village of Tarazhu, La s Avalanche 39th Bana. His Geisha species is different from the Panamanian La Esmeralda, and its flavor is also different. It belongs to the introverted and full type, but the aftertaste is a typical high altitude Geisha!

In 2000, the director of small Candle Manor Refael Sa nchez and Mrs. Lucia set up their own small washing treatment plant, and the quality of their estate was further improved. Before, they all sent it to the large cooperative in the town to deal with. They also decided to plant Geisha. In 2009, they selected batches, which were only 25 bags. These Geisha were planted on steep slopes nearly 1800 meters above sea level.

Tarrazu is one of the most well-known and traditional coffee producing areas of Costa Rica 8. La Candelilla Manor is located in it, close to the village of La Shop 39, abana, with a high elevation of 1750 meters. The landowner has his own micro-processing plant to handle different batches of coffee while ensuring the quality control of the process. This batch of beans specially selected by Xiao Candle Manor belongs to the introverted and full type, with rich levels of change and amazing sweetness.

Cup test: fat full maple syrup sweet bright green apple cranberry acid lively and changeable fruit flavor creamy sweetness and sweet spice overall thick and long-lasting aroma delicate finish and mouthfeel clean and rich.

Producing area: Tarazhu San Marcos de Tarrazu

Manor / washing Plant: small Candle Manor La Candelilla

Producers: Rafael and Lucia S á nchez

Altitude: 1750 m

Bean seed: rose summer Geisha

Treatment: washing Washed

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

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 fast, it can prolong the extraction time when the water is cut off.