Angelina Manor, Costa Rica. Flavor of Vera Saatchi varieties from the Herba processing Plant

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Angelina Manor, Costa Rica. What is the flavor of the Vera Saatchi breed in the sun from the Herba processing plant?

Angelina Manor Finca Angelina is planted at 1450 Mel 1500 meters above sea level, belonging to the highest grade of high seaweed bean SHG (Strictly High Grown). The shallow baked dry aroma has malt cream aroma of whole wheat biscuits, nutty aroma, wet aroma with lemon sugar and sweet taste, smooth taste and smooth grease, sweet and sour fruits such as sweet lemon, plum and red grape, and some red wine aromas in the end. Vera sa's strange honey blends beautifully with bright acidity. Medium-and deep-baked chocolate, roasted almond aromas and caramel are sweet and full, coupled with a thick taste that is very suitable for iced coffee.

In recent years, micro-processing plants in Costa Rica have sprung up like bamboo shoots after a spring rain, making more high-quality micro-batch coffee easier to be understood by the market. The Aguilera family has a total of 12 brothers and sisters, all of whom participate in the farm, production and marketing are under their own control and the pursuit of refined production, producing high-level coffee, Aguilera is mostly worth Villa Sarchi varieties, this dwarf variety has a tree shape similar to Caturra and Pacas, but the leaves are more luxuriant. Wind resistance is good, it is very suitable for planting in areas with large temperature difference and strong wind. Villa Sarchi has floral flavor, strong and elegant acidity, and fruit tone, so it is well worth a try.

Costa Rica is located in the Central American Gorge, with many volcanoes, natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes. The coffee produced is deeply influenced by the local micro-climate and soil conditions. coupled with the level of stable treatment and development policies, it has always been famous all over the world for producing coffee with rich and bright acidity, mellow and clear texture.

Costa Rica began to grow coffee about 200 years ago. It was first planted on the slopes of the Poas and Barva volcanoes, today known as the Central Valley (Central Valley). The seven main coffee producing areas are from northwest to southeast, along with the inland central plateau. Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall is one of the reasons why coffee has become one of the main agricultural products in Costa Rica.

There are now eight main coffee growing areas: Tarrazu (Tarazu), Tres Rios (Sanshui River), West Valley (West Valley), Central Valley (Central Valley), Orosi (Orosi), Brunca (Blanca), Turrialba (Churiapa) and Guanacaste (Guanakast). In recent years, micro-processing plants in Costa Rica have sprung up like bamboo shoots after a spring rain, making more high-quality micro-batch coffee easier to be understood by the market.

Producing area: the valley of western Costa Rica

Producer: Angelina Manor

Treatment: sun treatment

Producer: Herba processing plant

Grading: European rules washed extremely hard beans (SHB)

Variety: Vera Saatchi (Villasarchi)

Sea pull: 1500 meters

Flavor description:

Dry aroma of passion fruit and tropical fruit, with obvious blueberry, citrus, mango peel and lemon peel in the mouth, fresh and bright as a whole.

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 V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.