Costa Rica La Haas Manor Coffee brewing parameters sharing _ what is the anaerobic Yellow Honey treatment

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Costa Rican Coffee La Lajas Manor is located in the central valley at the foot of the Po á s de Alajuela volcano. It has been operated by the Chac ó n family for more than 80 years. The estate is 1,300 meters above sea level and has an annual output of about 46000 kg.

During the annual production season of La Lajas Manor from December to February, the owner insists on harvesting only ripe and red fruits, and most of them use honey treatment and sun exposure to enhance the sweetness and richness of the coffee, and at the same time, it is placed in the African scaffolding sun field to ensure that the coffee can receive the sun evenly and avoid excessive fermentation. At the same time, the manor has also actively obtained international organic certification, which has been certified by USDA of the United States, JAS of Japan and NOP of Japan.

Costa Rican Coffee La Lajas Manor Black Soul Las Lajas Estate Alma Negra

Country: Costa Rica

Producing area: central valley

Grade: SHB

Treatment: insolation

Altitude: 1300 Murray 1500m

Varieties: Caturra, Catuai

Flavor description CUPPING NOTES: passion fruit, drupe, black jujube, blueberry Passion fruit,Nuts,Prune,Blueberries

Costa Rican Coffee La Lajas Manor Red Honey treatment Las Lajas Estate Red Honey

Country: Costa Rica

Producing area: central valley

Grade: SHB

Treatment method: red honey treatment

Altitude: 1300 Murray 1500m

Varieties: Caturra, Catuai

Flavor description CUPPING NOTES: mango, dried fruit, coffee fruit, honey Mango,Dried Fruit,Coffee Cherries,Honey

Treatment of Las Lajas Estate Yellow Honey with Yellow Honey in La La Haas Manor

Country: Costa Rica

Producing area: central valley

Grade: SHB

Treatment method: yellow honey treatment

Altitude: 1300 Murray 1500m

Varieties: Caturra, Catuai

Flavor description CUPPING NOTES: honey, tropical fruit, maple syrup, melon Honey,Tropical Fruit,Maple Syrup,Melons

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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