Coffee hand-made suggestion in Carmen Manor, Costa Rica. Flavor characteristics of Costa Rican yellow honey coffee

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COSTA RICA AGUERO CEDRAL YELLOW HONEY CATUAI ROJO

Cedar Manor, Costa Rica, Yellow Honey treats Kaduai Red Berry Coffee

Origin: Santa Maria, Dota region of Tarrazu, Costa Rica.

Bean seed: Red Catuai

Processing plant: El Cedral Estate

Altitude: 1800 meters

Handling method: Pulped natural (Honey) and dried in the sun

Picking and processing time: 2016 / 10 / 2017

Baking degree: Light

Honey, vanilla, grape

This batch of coffee comes from the El Cedral estate run by the Arturo family, which is located in the mountains near Santa Maria in the multi-tower region of the Tarazu region of St. John's province. Arturo Bonilla Chac ó n has done an excellent job in the ecological protection and management of the manor, producing high-quality coffee, and it has become a good place for animals to breed and breed.

El Cedral Manor has its own micro-batch coffee processing station, where the selection, peeling and drying of coffee berries are carried out meticulously. This batch of honey-treated coffee is an excellent example of this process: on the basis of retaining the right pectin and mucus, strictly control the drying process of coffee until it is handled properly.

It is because of the sweetness of brown sugar, the smoothness of vanilla and the silkiness of milk chocolate that we are able to pick it out from as many as 20 Costa Rican coffees.

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.

END