Santa Monica Manor, Costa Rica, hand-made suggestion. Is Santa Monica Black Pearl Coffee good?

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Washed Costa Rican Coffee-Tara Pearl Coffee beans Santa Monica Black Pearl

[manor] Santa Monica Manor Santa Monica

Washing Full-Washed

[baking degree] moderate baking Medium Roast

[bean seed] Kaddura and Kadu love Caturra and Catuai

[place of origin] Costa Rica COSTA RICA

[producing area] Tarazhu Tarrazu

[altitude] 1450-1650m

[grade] European extremely hard beans SHB-EP / 17-18 Mesh

[net content] 227g (half pound)

Kaduai is a hybrid of Kaddura and Mundo Novo Mondovor. The common feature of the two varieties is strong acidity and complex taste. The difference is that Kadu Ai can harvest abundant and less diseases and insect pests year after year, and its planting cost is low but its life span is only 10 years.

[dried] ripe fruit, fried nuts, vanilla, cardamom spices, honey

Tea, jasmine tea, cream, nuts, caramel

[sips] the acidity is mild, the entrance is very smooth, like creamy nut chocolate, balanced and not boring. The middle part of the spice is dense, and the mouth is becoming as sticky as cream. The end rhyme is sweet and bitter chocolate, after a little cold, mint's cool feeling is highlighted, so that the whole bean is sticky but not greasy, medium-deep baking also has a clear taste, and there is orange caramel precipitation at the bottom of the cup.

The general taste of Costa Rica is usually thin and sour. Recently, Costa Rica has become more and more sticky and tastes more delicate and layered. Its gentleness is not without features, but the complexity and depth it is about to show need to be carefully savoured when the coffee is slightly cold-savoring the aroma of stone almonds slipping into the mouth from the rim of the cup and the creamy mellowness that followed, with delicate acidity and sweetness. And as long as it is not a famous manor honey treatment, the character ratio is usually very high. Like this one, it really gives the rose a big surprise.

[Santa Monica Manor Santa Monica]

Santa Monica Manor this bean is produced by the "European rules" coffee beans, is the Tarazu production area of high-quality washed beans. Volcanic soil, the careful care of farmers, high-mature berries, clean water, a century-old washing process that is proud of, and the "European rules" treatment process to completely remove defective beans by hand, ensure that the flavor of each cup of coffee will reveal its introverted demeanor in unexpected purity.

Costa Rica is located in the Central American isthmus, and is simultaneously regulated by Pacific and Atlantic currents and sea breezes. There are many towering volcanoes up to 2000 meters above sea level in Costa Rica. Coffee berries grow slowly in the fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor. Costa Rica has long grown coffee on the slopes of the Poas and Barva volcanoes, today known as the Central Valley (Central Valley). After years of development, there are now seven major coffee-growing areas.

Grade。 Name / altitude

1. Tarrazu Tarazhu / 1300-2000m

2. Tres Rios Sanshuihe / 1400-1800m

3. West Valley West Valley / 1200-1650m

4. Central Valley Central Valley / 1200-1600m

5. Orosi Orosi / 900-1200m

6. Brunca Blanca / 800-1200m

7. Turrialba Chuliabad / 600-900m

[grade]

The grading of Costa Rican coffee beans is quite simple, but it is very useful for consumers-it is graded according to the altitude of the coffee garden, a total of seven grades:

Grade。 Name / acronym / elevation (ruler)

1. Very hard beans / SHB / 4500 Mustang-

two。 Hard beans / HB / 4000-4500

3. Semi-hard beans / SH / 3500-4000

4. High-grade water washed beans / EPW / 3000-3500

5. Washed beans with good water / PW / 2500-3000

6. Super good washed beans / EGW / 2000-2500

7. Good washed beans / GW/-2000

[Costa Rica Costa Rica]

Costa Rica is bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. Costa Rica means "rich coast" in Spanish. Coffee is an important economic source of Costa Rica. The early coffee saplings were brought by a Spaniard Navarro > from Cuba in 1779, and later another Spanish missionary, Carazo, was also introduced from Jamaica, so it has been cultivated for more than 200 years.

The employment of 1x3 in Colombia is related to coffee. Colombians say that coffee has changed the country and enjoyed a rich environment, and coffee has indeed made an outstanding contribution. Colombia ranks third from the bottom of Central America in area, but its economic environment is better than that of most countries.

Costa Rica can be divided into two seasons each year, with the dry season from December to April, when coffee is harvested, and the wet (rainy) season from May to November. In recent years, micro-processing plants have been set up one after another, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweetness has become the target of competition in the coffee industry in recent years, and the outstanding ones have greatly enhanced the international popularity of the estates.

Costa Rica is located between Panama and Guatemala, the high-altitude volcanic terrain and abundant rainfall are suitable for the growth of coffee trees, the main reason for the production of high-quality coffee, and the support of the local government for the coffee industry. it is also the driving force to maintain a high level of coffee quality in the country!

Analysis of Costa Rican coffee brewing

Recommended cooking method: hand flushing

Degree of grinding: 3.5 (Japanese little Fuji R440)

V60 filter cup, 15g powder, water temperature 90 degrees, grinding degree 3.5, ratio of water to powder 1:15

Stew with 40 grams of water for 30 seconds

Section: water injection to 107 g cut off water, slow water injection to 227 g.

That is, 40-107-227

The total time is 2 minutes and 02 seconds.

BG grind 4QM 90 degrees water temperature.

Bean grinder

Grinding degree

Powder quantity

Filter cup

BG

4Q

15g

V60

Water temperature

Stuffy steam

The second stage of water quantity

The third stage of water quantity

Total time 2:02

90 degrees

40g water for 30s

67g

120g

Total water volume: 227g

Sweetness: ☆☆☆

Acidity: ☆☆

Bitterness: ☆

Other suggestions for trickling extraction:

French kettle: recommend 3.5murmur4 grind degree, water temperature 91 degrees.

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