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Costa Rica Peak Manor Black Honey Coffee Hand Brewing Share_Peak Manor Coffee Flavor Features

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Cadura from Costa Rica-Summit Manor, treated with red honey, presents the refreshing sour and sweet taste of melon and green apple and velvety silky taste Costa Rica-Summit Manor: This bean is treated with black honey, with caramel, grapefruit and red

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Kaddura from Costa Rican Coffee-Peak Manor, treated with red honey, presents the crisp, sour and velvety taste of melons and green apples.

Costa Rican Coffee-Pinnacle Manor: this bean is treated with black honey, with the flavor of caramel, grapefruit and red plums.

Introduction of coffee products

Trade name: Kaddura, the pinnacle manor in Costa Rica.

Treatment method: yellow honey treatment

Baking degree: shallow and medium baking

Flavor: dark chocolate, cream, caramel, white grape, green apple aftertaste, good sweetness

Specification: half pound (227g)

⚠ appreciation period: it is recommended to finish brewing within three months to avoid the loss of aroma and flavor of coffee.

The Peak Manor is located on the hillside of the western Costa Rican Coffee Valley. There are many fruit trees around the coffee trees. On the one hand, it can cause the coffee trees to be half-sunburned, on the other hand, it can also increase the fruit flavor of the coffee trees. This yellow honey treatment retains 50% of the pectin. For those who like honey treatment, don't miss it.

Tang Houye treatment Plant Peak Manor Black Honey treatment method

Costa Rica has a unique natural environment, fertile volcanic ash, mild and suitable temperatures, stable and abundant rainfall, sufficient sunshine during the day, and a significant temperature difference between day and night. Coffee is one of the factors that make coffee a major agricultural product in Costa Rica. They also produce different grades of raw coffee beans, from commercial Arabica beans to coffee beans from the excellent cup coffee competition, to the palace-level geisha coffee variety (Geisha), plus numerous post-processing methods of white, yellow, red and black, which are dazzling. Coffee berries and seeds are of excellent quality because the western valley is blown by more Pacific air and the temperature is often cooler than in other mountains at higher elevations. Dry aromas are BlackBerry, citrus and caramel, with citrus when sipped. Grapefruit. The sour aroma of BlackBerry, with a sweet finish of raisins and caramel, the acid value is clean and bright, body is as thick and smooth as syrup, full and solid, full of sweet and sour taste.

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