Coffee hand Analysis of Aguirate Manor in Costa Rica _ Coffee Manor of the Aguilera Family

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Costa Rica is located in the Central American Isthmus, with volcanoes in the territory, natural advantages of sunshine and land. The climate is also tempered by Pacific Ocean and Atlantic Ocean currents and sea breezes. The coffee produced is deeply affected by the local micro-climate and terroir conditions. In addition, the horizontal stability of the treatment method and the cooperation of development policies have always been famous for producing bright, pure and clear coffee with rich acidity.

Costa Rica began growing coffee about 200 years ago, initially on the slopes of the Poas and Barva volcanoes, in what is today known as the Central Valley, with seven major coffee producing areas extending from northwest to southeast along the central plateau of the interior.

Fertile volcanic ash, mild temperatures, and steady rainfall are among the factors that have made coffee a major agricultural product in Colombia. There are now eight major coffee growing regions: Tarrazu, Tres Rios, West Valley, Central Valley, Orosi, Brunca, Turrialba and Guanacaste.

Although the western valley elevation may not seem as high as Tarrazu (1800 meters), but because the western valley is more exposed to the Pacific air flow, the temperature is often cooler than other mountains at higher altitudes…Therefore, the quality of coffee cherries and seeds is excellent.

Costa Rican Coffee House

Microprocessing plants have sprung up in Costa Rica in recent years, making it easier for more high-quality microbatches of coffee to be known to the market. The Aguilera's started growing coffee from their parents, whose father was one of the first to grow coffee in the area, planting the first coffee seeds on land that farmers had warned was unsuitable for coffee.

At present, there are 12 brothers and sisters inheriting the family business. The third generation has also joined the coffee industry for six times. Planting and caring for the coffee garden are all done by themselves. In addition to hiring several temporary workers to help pick coffee cherries during the harvest season (from the end of October to the beginning of March next year), post-processing, sun drying and storage are also done by themselves.

They understand that coffee quality represents the level of the estate and the processing plant, so they pay great attention to every detail. The Aquilet family not only produces excellent and delicious coffee, but also has a football team with outstanding results in various championships in Costa Rica.

The Aguilera family's production and marketing are controlled by itself and the pursuit of refined production, resulting in a high level of coffee, which won the fourth place in the Excellence Cup in 2007.（

Costa Rican Coffee Brewing Analysis

Recommended cooking method: hand brewing

Abrasion: 3.5 (Japan Kofuji R440)

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

Steaming with 40 grams of water for 30 seconds

Staging: water injection to 107 g water cut off, slowly water injection to 227 g.

40-107-227.

Total duration 2 minutes 02 seconds

BG grind 4Q, 90 degrees water temperature.

grinder dosers

aggressiveness number

powder quantity

filter bowl

BG

4Q

15g

V60

water temperature

steam

Second stage water volume

Third stage water

Total time 2:02

90 degrees

40g water 30s

67g

120g

Total water: 227g

Sweetness: † † †

Acidity: † † †

Bitterness: ☆

Other suggestions for trickle-filtration extraction:

Method pressure pot: recommended 3.5--4 grinding degree, water temperature 91 degrees

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