Suggestions for coffee brewing in Sonora Manor, Costa Rica _ flavor characteristics of black honey in Sonora Manor

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5 Costa Rica

Sonora Manor Bourbon

American producing area

Bourbon sun at Sonora Manor, Costa Rica

State: central Valley

Processing plant: Mishra-Tanigu

Altitude: 1500-1650

Bean seed: bourbon

Treatment: insolation

Flavor: caramel aroma, high sweetness, raisins, berry tail

six

Costa Rica

Sonora Manor Kaduai

American producing area

Kaduai, Sonora Manor, Costa Rica

State: central Valley

Processing plant: Mishra-Tanigu

Altitude: 1500-1650

Bean seed: Kaduai

Treatment: insolation

Flavor: strawberry sour, juicy, high sweetness, raisin, berry tail

Sonora Manor is located in the central valley of Costa Rica, located at the foot of the world-famous Boas volcano. Coffee trees grow in the natural jungle, and the fertile volcanic soil provides environmental protection for coffee varieties.

This Sonorafu has a strong sun style, and you can feel the aroma of lavender and the flavor of chocolate and grape on the entrance. The flavor is full of layers, medium mellow thickness and a long finish.

The laudatory name "Costa Rican black honey" comes from the way the beans are dried. In the process of sun-drying, raw beans retain part of the pulp, thus absorbing the honey flavor of the pulp itself. Of course, there are several kinds of beans in the way of "honey treatment", such as yellow honey, red honey and black honey. Black honey-treated beans retain the most pulp and the longest drying time to retain the most unique and sweet taste!

Hacienda Sonora is a famous estate in Costa Rica, located in the beautiful Central Valley at the foot of the Poal volcano!

The estate uses natural water to drive the Pelton flow machine, providing 100% renewable energy for the estate. 95% of Sonora coffee is sun-treated and then dried in a low-heat dryer for 3 hours, which can be handled evenly!

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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