Costa Rica Jaguar Manor Honey how to make Coffee-reference Flavor of Jaguar Manor Coffee beans

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

Costa Rica Coffee-Jaguar Manor Honey treatment (Costa Rica SHB JAGUAR HONEY)

Costa Rica Jaguar Honey SHB EP

Guo Jia: Costa Rica

Production area: Tres Rios,Tarrazu

Products: Catuai Kadouai, Caturra Kaddura

Grade: SHB EP

Production area: Tarrazu area, San Diego treatment plant

Sea pull: 1500-1700 m

Treatment method: black honey treatment, remove sheep skin when moisture is 55%, dry in greenhouse for 3-4 days, avoid the influence of wet weather.

Honor: won the Silver Award in the single Coffee category at the 2016 Sydney Royal Coffee Grand Prix

Baking degree: before the end of the first explosion (shallow baking)

It is suggested that the water temperature is 92 degrees, the ratio of powder to water is 1:17, and the extraction time is 2: 30 ".

Reference flavor: nuts, melon, chocolate, pumpkin seeds, milk, delicate acidity, balanced flavor, caramel sweet back sweet

The Costa Rican Coffee Manor named after the famous JAGUAR car factory attracts the attention of coffee lovers and is quite interesting. Jaguar Manor (Jaguar) uses honey treatment on this bean, the way of honey treatment is very painstaking, time-consuming and laborious, after many tests, it is decided to set the tone by shallow baking. Only walked for one minute and ten seconds after the explosion, but still brought out the sweetness of caramel. Because of the honey treatment, the color of beans out of the pot will make people feel darker, and the caramel taste is quite pleasant, which is a good choice with afternoon tea.

The coffee is grown in about 100 small farmers near TresRio & Tarrazu and then taken to the SanDiego processing plant. The honey treatment method of the treatment field is that after the pulp is removed, the pulp is dried for the first time, and then the sheep skin is removed after drying to 55% of the moisture, and then the raw beans are directly put into the greenhouse to be dried by sunlight for 3-4 days. in this way, the outer surface of coffee beans is harder and the quality becomes worse. Raw bean processing plant is selected as the SAN DIEGO post-processing plant with sustainable development in Central and South America.

Analysis of Costa Rican coffee brewing

Hand punch reference

Use key home filter cup, 15 grams powder 32 grams of water steaming for 30 seconds, 90-92 degrees water temperature extraction, 1:17, fine grinding small Fuji 3.5 second water injection to 110ml cut off, wait for water drop and then slowly water injection, uniform speed, the water level should not be too high, again water injection to 255ml stop, extraction time 2:15 seconds-rich sour sweetness, we can fine-tune according to their own taste.

END