Nav: Home > Specialty Coffee Beans >

Costa Rican Milazhu Manor Coffee how to make good _ New Manor Mirazu Coffee Flavor characteristics

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Costa Rican Coffee Tarazu's new estate Mirazu, the owner Esteban is a coffee doctor, but also a family member of the famous Candle Manor, is very good at the research and development of planting and raw bean processing, because our direct transaction provides the processing plant to set up the most

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

Mirazu, the new estate in Tarazhu, Costa Rica, the owner Esteban is a doctor of coffee and a member of the family of the famous Candle Farm. He is very good at the research and development of planting and raw bean processing. Because our direct transaction provides the best time for the processing plant to set up, Mirazu Manor was finally established more than a year ago. Mirazu means overlooking Tarazu. It is also because of the micro-climate from Tarazhu to the high point that the manor has a great advantage. ET47, a special variety grown by Mirazu from Ethiopia to Costa Rica, has the common acidity of African beans, and this batch is treated by semi-washing.

The small wet treatment machine is designed and assembled by Esteban himself. He is proud that he can handle all the coffee beans with 100L of water. The bean roaster and sheller are also designed and assembled by Esteban. What is different from the general is that it can handle two different kinds of beans at once, focusing on his telescopic blades. Because Esteban spent his spare time studying machines and coffee, nearby farmers called him Dr. Machine and a bean expert. In the coffee garden, Esteban said that the quality of coffee starts with the trees themselves. Although machines can separate the good from the bad, if the quality is good, there is no need for machines to distinguish between good and bad beans. He also said, God gives us a beautiful environment, and we use love to take care of coffee beans. This is feedback and sharing, thanks to the European team's help, so that he can realize his dream, he is also willing to share his experience and achievements with other farmers, so that everyone's coffee dream can come true.

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