Suggestion of coffee hand brewing parameters in Aguirate Manor, Costa Rica _ Aguirette Family Coffee Story

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Three Aguilet brothers in Costa Rica /

Costa Rica faces the Pacific Ocean on the west and the Caribbean Sea on the east. Costa Rica means "fertile coast" in Spanish. Because Costa Rica is located in a volcanic area like Sumatra in hard Nicaea, the soil is very fertile and the mountains are well drained.

Costa Rica has a population of 1x3 devoted to the cultivation of newly developed villa sarchi beans. The Aguilet brothers are usually responsible for the operation of the family's six farms and micro-processing plants. The fermentation treatment of red wine is to put the coffee fruit in a sealed metal container for anaerobic fermentation to control the PH value in the fermentation process, the type and number of bacteria involved in the fermentation and other factors to form a unique flavor.

Not waiting to see a famous manor.

Costa Rica has a history of two hundred years of coffee cultivation, and the development of the coffee industry has driven the economic development of Costa Rica.

The official account replied the keyword "Costa Rica" in the background to get more Costa Rican coffee stories.

Don Edgar Aguilera, the founder of the Aguilet family, is one of the first coffee growers in the Western Valley, one of the three major coffee producing regions in Costa Rica.

Seventy years ago, he bought some land in the western valley of Costa Rica and began to grow coffee. Nearby landowners are not optimistic about this, they think that coffee trees can not grow in the western valley.

Despite the contempt and criticism of others, Aguilet carefully planted coffee trees on her land and expanded her coffee territory in the western valleys.

Today, more than 70 years later, the western valley is full of coffee trees, and this area has become one of the three major producing areas of Costa Rica alongside Tarazu and the central valley. Aguilet has become a person who dares to eat crabs.

The second generation of the Aguirette family has 12 brothers and sisters who inherit the coffee estate from their father, bringing the family's coffee business to a higher level.

At first, the Aguilet family grew coffee and sold full and ripe coffee fruits. But the price of coffee fruit is very low, and the income is not enough to meet their daily needs.

The turnaround occurred in 2007.

In 2007, the Aguirette family's coffee beans won fourth place in the Costa Rican raw bean competition (Cup of Excellent, referred to as CoE). The Aguilet family earned a lot of money by selling the award-winning coffee beans.

Using this income, they set up a micro-processing plant in the western valley and began to deal with coffee beans from the family estate on a small scale. The price of raw coffee beans is much higher than that of coffee fruits, so they also earn more income.

In addition to having more wealth, another benefit of setting up micro-processing plants is that the Aguilet family has established ties with coffee roasters who buy their coffee beans.

Before they owned the coffee processing plant, the Aguilet family sold coffee fruit to a local cooperative.

The coffee fruit sold is like a stone thrown into the sea. They don't get any feedback and don't know whether their coffee is good or not.

"No one visited before," said Ersamo, a member of the Aguilet family and general manager of the microprocessing plant. "now we get feedback, and we hear people who love coffee tell us how to make it better."

The Aguilet family is proud that they handle all the affairs of the six coffee farms and a micro-processing plant they now own, without outside interference, unless it is during the extremely busy coffee harvest season. The Aguilet family will hire some short-term pickers to help harvest the coffee fruit.

And their next generation, the third generation of coffee producers in the Western Valley, gradually joined the family business and continued the coffee legend of the Western Valley.

This Costa Rican coffee bean has ripe fruit and creamy taste, red wine fermented aroma and coffee bean own apricot, melon, black sugar and other flavors, a long finish.

/ flavor characteristics /

Ripe cherry, red wine, jackfruit, plum, melon

/ try it /

Production: make a cold extract coffee with beans fermented in the sun with Costa Rica and red wine. Add 260g of coffee powder to 20g of coffee powder, put it in a sealed container and refrigerate for six hours. After six hours, take the coffee liquid out of the refrigerator and filter it out with filter paper.

Comments: after six hours of soaking and low temperature extraction, the flavor we want will be brought out, the bitterness will be reduced, and the taste of red wine will become obvious, as well as the taste of peach, jackfruit and other tropical fruits, which is very suitable for drinking in summer.

Analysis of Costa Rican coffee brewing

Hand punch reference

Use key home filter cup, 16 grams powder 32 grams of water steaming for 30 seconds, 89-90 degrees water temperature extraction, 1:15, 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 233ml stop, extraction time 2:15 seconds ~ rich sweet and sour feeling, we can fine-tune according to their own taste.

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