Introduction to Coffee Flavor characteristics of Dota production area in Tara Zhudota Manor, Costa Rica

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Introduction of Coffee Dota Coffee producing area Manor in Costa Rica

Farmers who live in the Dota region think there are two reasons why their coffee is better than other Tarazu areas.

In 1865, the Dota producing area already enjoyed the reputation of fine Costa Rican coffee. Because the capital passes through the Tarazu region when the capital goes to the Dota Valley, and then when the Costa Rican Coffee quality Authority marks the Dota area, the Dota area is divided into part of the Tarazu region; therefore, farmers will mark the export of high-quality Dota coffee with the word "Dota Tarrazu".

Because Dota is a high altitude area, the coffee beans produced are classified as Strictly Hard Bean Coffee, that is, SHB; coffee trees will be bathed in the sun in the morning and will be blocked by thick clouds in the afternoon and evening, just like a natural shaded planting environment, which makes the coffee growing cycle longer in the microclimate. The beans in this area are very hard and the aroma is clear and charming.

GROWING

Dota belongs to an independent small producing area in Tarrazu (Tarazhu). Dota is a county of Costa Rica, located in the middle of the country, under the jurisdiction of the province of San Jose. It is about 2 hours' drive to the south of the capital San Jose. There are high mountains and old places in the region. It is a geographical watershed on the Pacific side of the Costa Rican border, so the dry and wet seasons are quite distinct. With an annual rainfall of 2000 mm, an average annual temperature of 19 ℃ (66 °F) and an average annual relative humidity of 84%, these conditions are particularly suitable for growing high-quality coffee; coupled with the fact that the coffee garden is planted at an average altitude of 1200 m above sea level, all belong to high-altitude extremely hard beans.

This batch of Costa Rican coffee SHB Tara bead AA is packed in an inner bag and can be used as a single coffee product such as hand-made and siphoned coffee. the overall taste is delicate and clear, with a mixture of apple, passion fruit and pineapple, with rich sweet and sour almonds, tea and aftertaste. It can also be mixed with raw coffee beans from other producing areas to form a fruity Italian blending product.

Product Information:

Producing area

Costa Rica Dota

Harvest time

September-February

Grade division

SHB

Variety

Catuai 、 Caturra

Planting height

1500 m-1900 m

Processing mode

Water washing

Flavor characteristics

Green Lemon (green lemon), Green Apple (green apple), Passion Fruit (passion fruit), Apricot (apricot), Pineapple (pineapple), Black Chocolate (dark chocolate), Clean (clear), Yu Yun long (Long Aftertaste)

Recommended baking:

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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 sour sweetness, we can fine-tune according to their own taste.

Costa Rica is becoming more and more comfortable, from the stuffy and muddy taste I just received to the present warmth and delicacy, like a polite soft girl. The more I know her, the more I appreciate her independence and freedom.

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