Flavor characteristics of Red Honey Coffee and Bean hand-flushed sharing _ Red Honey treatment in La La Haas Manor, Costa Rica

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Costa Rican coffee is always a pleasant surprise. Qianjie thinks so. What about yours? The red honey treatment from Las Halas Manor is the latest new bean in Qianjie. There is no need to introduce the manor. It is a very famous manor in Costa Rica. Every year, coffee raw bean merchants from all over the world come to the manor to seek cooperation to get the best coffee of the season. This red honey-treated coffee on the front street is rich in sour and sweet fruit, and as the temperature drops, it also has the sweetness of black chocolate and caramel.

Costa Rica is the country where coffee was first introduced into Central America. Because it is located in the isthmus of Central America, the volcanic soil is very fertile, the drainage is good, and the climate is suitable, so the high-quality coffee beans are all Arabica species, and the beans are green and large particles as a whole, so the quality of coffee basically belongs to superior coffee, and it is one of the most valued coffee growing places in the country. The overall flavor of Costa Rican coffee is balanced and mild, with good acidity, aroma and thick taste.

Las Halas Manor

In the exquisite sun and honey treatment of Costa Rican coffee, La Slajas Manor is one of the first estates to begin systematic research and treatment, and has been a favorite coffee farm for global buyers for many years. La Lajas Manor is now run by the third generation owner Francisca Cubillo and his wife Oscar. The estate is located in the Central Valley producing area (Central Valley), not far from the capital, quite close to the Poas Volcano volcano, with an annual output of about 55200 kg at an altitude of 1,250 Murray 1500 meters.

Many years ago, Francesca, the owner of the manor, had been hoping to improve the flavor of the coffee in the manor. at that time, the vast majority of coffee farmers in Costa Rica generally adopted the traditional washing method to meet the needs of the American and European markets. so the manor owner began to study and improve a lot of equipment in the manor to better meet the needs of sun and honey-treated coffee. During the harvest stage, the landowner used the sweetness detector (BRIX) to screen the red fruits of coffee up to the standard, and set up his own washing treatment station for coffee treatment, and finally placed it on the African scaffolding for follow-up exposure.

In the coffee processed by La Lajas, the owner of the manor divides the honey-treated and sunburned coffee into many different items according to the expression of flavor. Costa Rican farmers mostly use the peeling machine at the water washing station to control the amount of residual flesh, but the La Lajas estate decided to use a different way. That is, to retain the highest percentage of 100% pulp but control the time of exposure and turning on the African scaffolding to show different coffee flavor performance. La la Haas red honey treatment is that the coffee fruit is peeled off and placed on the African scaffolding in the early morning until after noon to turn. The main flavor is mango, dried fruit, coffee fruit, honey, excellent sweet feeling.

Former Street Coffee in Costa Rica Las Halas Manor Red Honey as an example

Producing area: central valley

Altitude: 1300-1500m

Treatment: red honey treatment

Grade: SHB

Variety: Kaddura, Kaduai

Front Street Coffee Red Honey Baking Curve of Las Halas Manor, Costa Rica

When this bean is baked, we choose a relatively low temperature to run the curve in a fast baking way, and set the baking degree to medium baking to show the solid and sticky taste of honey treatment. Furnace temperature 155℃ into the pot, firepower 120,3 throttle opening, temperature recovery point 1: 28 ", furnace temperature 140℃ will open the throttle to 4. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point, and the throttle will open to 5, and the development after the explosion will be 1x 45 ", and 196 ℃ will be put into the pot.

The Agrton bean color value is 67.7 (above), the Agrton pink value is 70.4 (bottom), and the Roast Delta value is 2.7.

Qianjie Coffee Red Honey Cup Test in Las Halas Manor, Costa Rica

Flavor: chocolate and caramel are sipped when hot, nectarines are sipped under temperature changes, and green grapes are sour.

Qianjie Coffee recommended brewing method: hand filter cup: Hario V60 Water temperature: 90 ℃ Powder / Water ratio: 1:15 Grinding degree: BG 6S (China Standard 20 sieve pass rate 58%)

Qianjie coffee brewing technique: the first stage of extraction is injected with 30 grams of water for 40 seconds, and the second stage is injected to 126 grams. When the water level is about to expose the powder bed, continue to inject the third stage of water to 225 grams. Remove the filter cup when the water level is about to expose the powder bed.

Flavor: the mouth has the acidity of yellow peach and grape and the aroma of dark chocolate. under the change of temperature, the sweet and sour taste of fruit emerges slowly, with a hint of yellow sugar in the finish.

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