Caribbean Coffee | Puerto Rico | San Pedro Manor San Pedro AA washing bourbon, tin

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Leby Sea Coffee | Puerto Rico | San Pedro San Pedro Manor AA washed bourbon, tin pickup flavor?

The whole history of coffee in the Caribbean has a lot to do with Spanish reclamation. Coffee was not so important in the 18th century. The main work was to grow sugar-producing crops in fertile valleys. In the early 19th century (1800), the residents of Corsica in the French Mediterranean moved to Puerto Rico because the valleys had been occupied by Spanish immigrants. So they chose to settle in the southwest mountain area of the island, mostly near the city of Yuko. because of their efforts and determination, coffee cultivation brought them a good return. They dominated the coffee industry on the island in the 1860s. At that time, Puerto Rico's coffee bean production ranked sixth in the world, and the coffee trees planted by Corsican immigrants on the highlands were regarded as selected. The origin of Yauco Selecto coffee beans is mainly traced back to this period, but two severe hurricanes hit Puerto Rico in 1898. These two hurricanes destroyed the local coffee industry, and farmers had to wait two years to get the crops back to normal. During this period, the United States was very interested in Puerto Rico's sugar production, and European countries no longer imposed tariffs on Puerto Rico coffee beans as crops produced in their colonies. Dealt a heavy blow to Puerto Rican coffee.

The Caribbean Sea is a warm, romantic and mysterious sea, and a lot of good coffee is also around this ring sea, such as the Blue Mountains of Jamaica, Dominica, Crystal Mountain of Cuba, Yuko of Puerto Rico, and so on. These are the most famous rare and expensive coffee in the world. These island beans make people have a light milky aroma and elegant floral aroma, acidity and meticulous softness. Although it is still difficult to avoid the problem of easy water loss of coffee caused by the muggy climate on the island, the overall texture is the first-grade beans of coffee, and the main reason why Puerto Rican coffee is not easy to buy on the market is that the output is low and most of it is exported to Europe. coupled with the adverse effects of severe weather hurricanes on coffee crops, there will be no coffee to buy that year.

San Pedro San Pedro Manor has been producing coffee beans since the 19th century on the West Bank. The initial coffee beans were sold by West Bank estates as Yauco Selecto and now produce about 1000 bags of coffee sold entirely on their own farm, San Pedro San Pedro Coffee. This is the first time that Direct Coffee has introduced Puerto Rican beans.

Puerto Rican coffee is on the bean bag, marked HACIENDA SAN PEDRO over Pedro Farm.

Property Characteristics: farm characteristics

Farm Farm name: San Pedro San Pedro Manor

Farmer Farm owner: Rebecca and Roberto Attienza

Grade level: AA

City City: the highest valley city on the island of Coabey Puerto Rico

Region producing area: Jayuya is located on the west coast of Puerto Rico. Yuke producing area is located on the east coast.

Country countries: Puerto Rico Puerto Rico

Altitude altitude: 2500 Murray 3000 feet

Certification certification: None none

Coffee Characteristics: coffee characteristics

Varietal varieties: Bourbon, Typica bourbon, Tibica

Processing System treatment: Wet-processed washing method

Total pounds of Pounds: 350000 pounds

Appearance appearance: 18 + screen (18 mesh)

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: cereal, drupe, alpine oolong tea, nuts, almonds, caramel, Hawthorn, sugarcane sweet, ginseng

Acidity: smooth, supple, clean, smooth, oleate, grapefruit, mild and low acidity, layered

Complex complexity and other other: very sweet, long rhyme, medium complexity, island bean flavor

Flavor: the new Puerto Rican coffee is a mild, supple and well-balanced island bean with a charming single malt aroma, extremely sweet when sipped in a cup, and medium-roasted creamy and greasy texture that is often suitable for Puerto Rico island beans.

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.