Divisa Manor-Ultra batch | Venice, Cera, Dilla Alghe honey flavor

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Costa Rica Divisa Manor-Ultra batch | Venice, Purpurascens, Cera, Dilla Alghe honey treatment flavor?

Cofea Diversa, located in La Amista National Park (parque internacional la amistad), which spans Costa Rica and Panama, has the rarest varieties and processing methods in the world, and an experimental batch may be the star of the coffee industry in the future. Costa Rica-Variety Garden / Divisa Manor, the only region in the world that grows more than 200 rare and precious coffee beans, cultivates a rare variety in the world, so the local owner does not call himself a coffee farm, but a coffee garden.

More than 200 botanical varieties, mutants and cultivars are grown in his exotic Costa Rican Coffee Garden, or Coffea Diversa Manor, including some of the rarest varieties that have never been heard or tasted.

Each variety of Gonzalo has only a few trees, which are sold in 10 kg small packages. For bean bakers and friends who know them, take them first come first. Paradise first visited Coffea diversa five years ago, when he met Gonzalo, and has been looking forward to sharing his rare variety of coffee ever since.

This time, from Coffea Diversa's collection, Paradise chose four varieties to make a combination: Purpurascencs, Cera, Rume Sudan and Dilla Alghe. All with honey treatment, shallow baking, 4 ounces each.

Purpurascens is a variety of Bourbon. The leaves and cherries are dark purple.

Flavor: citrus, lilac, berry, honey

Cera:

Cera is another exotic and rare bourbon mutant, but the seed is yellow, not green.

Flavor: citrus, berries, grape candy, heavy taste

Rume Sudan Rumei Sultan:

Rumei Sultan is a wild native species collected from the Boma Plateau of Sudan. Sasa Sastic won the WBC championship with Rumei Sultan in 2015.

Flavor: lemon, lime, ginger, strong taste

Dilla Alghe:

Dilla Alghe is a wild coffee that originated in southwestern Ethiopia near the town of Dilla Alghe, hence its name.

The color of the new leaf is reddish, the yield is very low, and few people have tasted it.

Flavor: tropical fruits, chocolate, berries, nuts, balanced

Flavor description:

Malic acid, honey texture, lime, plum, longan and citrus peel aromas and finish, similar to the flavor and outstanding character of Cabernet Sauvignon.

Located in La Amistad International Park (parque internacional la amistad), which straddles Costa Rica and Panama, it is located in one of the most remote areas of Costa Rica. An area that is not traditionally called a coffee producing area, because it is a very difficult geographical area, so few coffee farmers try to grow coffee here. However, the region has one of the best microclimates, soils and elevations in the world for growing coffee, ranging from 1200 to 1350 meters above sea level.

Variety: Venice species (Venecia/Venice)

This is a rare variety developed in Costa Rica. It is at the foot of the Volc á n Po á s volcano in northern Costa Rica. The Venecia village of San Carlos in Alajuela province was unearthed by a coffee farmer named Isidro Rodriguez, hence the name of Venecia, where it was found, a similar nomenclature to Villa Sarchi. Venice seed is a special variety selected from the natural variation of Kaddura (Caturra). In addition to retaining the excellent flavor directly transmitted from Kaddura, the main characteristic of the variety screened by this variation is that the fruit ripens more slowly and is more tolerant to heavy rainfall, and it is also the main reason why it is selected for special preservation.

Honey wine aroma treatment method

In addition to special coffee beans, the manor often tries different treatment methods to do experiments, and this honey wine aroma treatment method is one of them. The ripe red-purple coffee berries are harvested and treated in the sun for 48 hours. After that, part of the pulp of the berries is preserved for honey treatment, while there are other versions in the same series, 24 hours in the sun process and 72 hours in the sun. Although this manor has many different special varieties of coffee beans, but the output is not much, and ultra-micro batches, as the name implies, is a very small batch, generally small and fine.

Qianjie recommendation:

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.