Costa Rican Mila Pearl Manor anaerobic fermented Rose Summer Coffee beans _ Costa Rican Rosa is good?

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Costa Rica Geisha Nature

Li Siying 2018CBrC Competition Bean

Coffee beans come from Costa Rica coffee, Tara bead producing area, Mirasu estate, elevation 1900-2000m. It was a very small estate, and the whole estate was run by Esteban and his family.

The method is anaerobic fermentation and sun drying. The fresh fruit is first put into a stainless steel pressure tank at 16 ° C for 48 hours of anaerobic fermentation, and then laid on an African bed for up to 15 days of sun drying.

Costa Rican Coffee Estate-Mirasu Estate

Esteban Sanches He was originally a family member of the Candle Manor next door. Because of his persistence in coffee beans, he set up a manor Mirazu alone. At the beginning of his establishment, he met the team of Ouke Lao. Because he recognized Sanches 'philosophy and saw his efforts and persistence, the team of Ouke Lao started to assist in the construction of the treatment plant. This small wet treatment machine was designed and assembled by Sanches himself. He was proud that he could process all coffee beans with 100 liters of water. The bean dryer and the huller were also designed and assembled by Sanches. The difference was that it could handle two different kinds of beans at once. The key point was that he designed the retractable blade. As soon as he said it, everyone realized.

Anaerobic fermentation solarization:

"The average fermentation time for anaerobic fermentation and sun treatment is 24 hours. After that, the coffee is sent to the greenhouse for 4 days to remove the pectin layer, followed by a final drying operation in the African bed for 18-20 days. Finally, the coffee is placed in a bucket and sealed.

Because Sanches put his energy into studying machines and coffee after farming, farmers nearby called him Dr. Machine and Sun Bean Expert. In the coffee garden, Sanches said that the quality of coffee starts from the trees themselves. Although the machine can separate the good from the bad, if the quality of the seeds is good, there is no need for the machine to distinguish between good and bad beans. He also said that God has given us a beautiful environment, and we take care of coffee beans with love. This is feedback and sharing. Thank you for your help. Let him fulfill his dream, and he is willing to share his experience and achievements with other farmers, so that everyone's coffee dream can come true.

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