Suggestion on making Sapphire Coffee in Fire Phoenix Manor, Costa Rica _ Sapphire Zahiro treatment

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Sweet honey, I drink sweet honey, want to ask the front street to sell coffee to drink sweet honey, that must be Costa Rican honey processed coffee! As the coffee producer with the best honey processing technology in the world, Costa Rica dares to say the third and no one dares to say second. Although honey treatment is the main treatment, Costa Rica also has treated coffee, such as the Fire Phoenix Manor that we are going to talk about today.

Costa Rica is located in the Central American isthmus, and is also regulated by Pacific and Atlantic currents and sea breezes. Many towering volcanoes up to 2000 meters above sea level, with fertile volcanic ash, mild and suitable temperatures, and stable and abundant rainfall, are one of the reasons why coffee has become a major agricultural product in Costa Rica.

Introduction to the manor:

Located in the fertile hills of the Poas volcano in the central valley of Costa Rica's coffee region, Fenghuang Manor is the first producer in Central and South America to produce honey-treated and sun-cured coffee. It is a completely 100% organically grown coffee manor. The owner believes that organic farming is a better choice for environmental maintenance and family health, even though it faces many technical and organizational challenges. Still adhere to this belief. The high-quality coffee produced by this manor is very unique, and the biggest feature is its amazing sweetness! He became famous when he took part in the boutique coffee contest in 2009. During the harvest season, the wine industry is often surprisingly sweet!

Fire Phoenix Manor is located in the coffee producing area of the Central Valley, which is the first area in Costa Rica to grow coffee. Moderate rainfall, an average annual temperature of only 19 ℃, coupled with high altitude, so the bean hard aroma, smooth, high acidity, full-bodied, rich flavor. Located in the foothills of the Poas volcano in the Central Valley, Fenghuang Manor is an early coffee plantation in Central and South America for honey treatment and sun-drying coffee. At the same time, the farming method is organic, which can protect the balance of the environment and the health of the family. This is the landowner's belief.

He became famous when he took part in the boutique coffee contest in 2009. The wine industry is often used during the harvest season, and only those with more than 20% sweetness will be exposed to the sun. The Brix value of general fruit is 14 for apple, 12 for lemon and 18 for passion fruit, but the coffee cherry of Fenghuang can reach 21 / 22%. The manor attaches great importance to the concept of environmentally friendly treatment (column: collecting Rain Water to handle coffee), and the production and use of organic compost for earthworm farming (worm composting) makes the planting process completely free of chemical fertilizers and pesticides.

This sapphire coffee bean is treated in the sun. Sun treatment is the oldest and most primitive treatment of coffee beans. The harvested coffee fruits are directly dried until the moisture content is 12%. Finally, the peel and pulp are removed, and the beans after sun treatment have obvious acidity and sweetness.

Sapphire and black rose are two very special sun products, they use special treatment to prolong the drying time of sapphire and black rose on the scaffolding, but the difference is that sapphire is dried and fermented at low temperature, while black rose is dried and fermented at high temperature. After fermentation in such a different temperature environment, sapphire will produce a more obvious meticulous flavor and sweet feeling, while black roses show rich and strong sun tonality.

The natural treatment of sapphire (Zahiro) is quite laborious. Hand-harvested high-sugar cherries are first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic cloth-covered greenhouse to create more direct heat and continue to dry until the water content reaches 11.5%.

The slow drying process allows raw beans to develop more natural sweetness from the inside, but it also needs to be taken care of more carefully and constantly turned. In the end, the red cherries turn black, giving off the aroma of fruitcake, black sugar and even sherry!

The natural treatment of sapphire (Zahiro) is quite laborious. Hand-harvested high-sugar cherries are first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic cloth-covered greenhouse to create more direct heat and continue to dry until the water content reaches 11.5%. The slow drying process allows raw beans to develop more natural sweetness from the inside, but it also needs to be taken care of more carefully and constantly turned. In the end, the red cherries turn black, giving off the aroma of fruitcake, black sugar and even sherry!

Costa Rica Central Valley Cumbres del Poas

Costa Rican Coffee beans Fire Phoenix Manor Sapphire

Country: Costa Rica/ Costa Rica

Producing area: Central Valley Cumbres/ Fire Phoenix Manor

Altitude: 1300-1500 m

Variety: Catuai / Caturra

Treatment: solarization

Suggestion on coffee baking in Qianjie

In order to retain the rich fruit flavor and sweetness of Costa Rican fire Phoenix sapphire, Qianjie coffee roasters use medium roasting.

Qianjie Coffee Fire Phoenix Manor Sapphire Coffee beans

Roaster Yangjia 800N (baking capacity 300g)

Input bean temperature: 170℃

Yellowing point: 5: 40 '151.6 ℃

Burst point: 9: 00 p.m. '183.9 ℃

Develop 2'05 '195 ℃ after the first explosion.

Qianjie coffee baking curve

Use different cooking appliances

The cooking parameters should be as consistent as possible: 15 grams of powder, medium and fine grinding (BG 6K, 80% pass rate of Chinese standard No. 20 sieve), water temperature 90 ℃, ratio of powder to water 1:15

In the flushing and cooking technique, the segmented extraction technique is used, 30 grams of water is steamed for 30 seconds, the small flow is injected around the circle to 125 grams, and the water level is about to be exposed when the powder bed is about to stop injecting water to 225 grams. (steaming starts) the extraction time is 2 minutes.

[Diamond Cup]

The design of the diamond filter cup adopts the design of the diamond cutting surface and the cone of the large round hole in the center. The diamond-shaped lines can make the flow velocity more uniform; the design of the large round hole in the center of the filter cup can increase the flow rate, to a certain extent, make up for the non-uniformity of extraction, coupled with the strong fit between diamond filter cup and filter paper, and more exhaust paths. the flow path of the diamond filter cup will be faster, which can better show the floral fragrance and hierarchical feeling of this bean.

Flavor: the overall floral aroma and sweetness are obvious. The mouth is filled with berries, tropical fruits and honey, with cocoa and brown sugar flavors emerging at the end.

[Kalita trapezoidal filter cup]

Kalita trapezoidal filter cup, also known as "fan-shaped filter cup" or "table-shaped filter cup". There are many ribs on the wall of Kalita trapezoidal filter cup, which is distributed in a straight line, and the distance between ribs is the same, which can increase the gap between filter paper and filter cup and improve the speed of water flow. The bottom of the Kalita trapezoidal filter cup is flat, and the bottom hole is small, resulting in a slow flow rate, which can form the function of soaking.

Flavor: the overall aroma of flowers and fermented wine is prominent, the entrance is sweet-scented osmanthus, tropical fruit with berries at the end, smooth and thick taste, long-lasting.

[Hario V60]

The bottom of the Hario V60 filter cup is a large outlet, and the inner ribs are distributed in a curved whirlpool structure, extending from the bottom to the top, which makes the flow rate of coffee faster, but at the same time, its ribs are bent, so it slows down the flow rate of coffee liquid to a certain extent and increases the extraction of coffee powder, which can better show the flavor level and flower aroma of beans.

Flavor: the fragrance of the whole flower is obvious, with strawberries, tropical fruits, fermented wine, honey and cocoa in the mouth.

[cake cup]

The cake cup is also called the wave filter cup. The bottom of the wave filter cup has three holes. The flat design makes the flow uniform and does not flow as fast as the conical flow. The cake cup uses the crease of the filter paper to replace the special design of the diversion groove and does not directly fit the filter cup. It reduces the area of direct contact between the paper and the filter cup, and also creates the largest extraction area, which can help concentrate the extraction. Hot water can be trickled down evenly and smoothly. Make coffee extraction more smoothly On the one hand, it can also slow down the rate of cooling.

Flavor: the overall taste is smooth and thick, with strawberries, tropical fruits, mint, honey, fermented aroma and cocoa flavor at the end.

After cooking these utensils, the diamond cup or Hario V60 will highlight the floral and berry flavors of sapphire coffee beans, while the cake cup or kalita trapezoidal filter tends to be mellow and balanced in flavor.

END