Costa Rican Raminita Coffee hand-made parameters Coffee Bean Flavor Story in Sanhe area

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Product name: Costa Rican Magnolia

English: Costa Rica La Magnolia

Grade: SHB

Origin: Costa Rica

Producing area: Sanhe District

Product: Raminita Manor

Treatment method: washing and refining method

Baking degree: mild to moderate

Particle size: 16 mesh

Altitude: 1200-1650 m

Variety: Caturra, Catuai

Flavor: elegant flower and fruit aroma, mild acidity, good sweetness, smooth silk taste

In "Coffee Science", teacher Han Huaizong gave Costa Rica the reputation of golden coffee. Indeed, Costa Rican coffee has always been a boutique of boutique coffee, and has a very high performance-to-price ratio, so it is loved by many coffee players. The sweet aroma of Costa Rican coffee is very obvious, with a hint of honey, the entrance is sour, the acidity is mild, the sweetness is excellent, the end is sweet with chocolate, the overall style is as youthful as little worry, and as clear as wind chimes swaying in the breeze.

Magnolia coffee is produced in the vicinity of the Irazu volcano, a boutique coffee bred by the volcano as the "Bordeaux" of Costa Rican coffee. This area, located in the Pacific Ocean watershed, has a distinct dry and wet season, with an average rainfall of 2250 mm, and the number of days of rain in a year is about 155. the coffee beans produced in this environment are hard and have very small gaps. ?

As one of the most famous coffee farms in Sanshuihe area, Magnolia coffee has always enjoyed high popularity in the world, while maintaining a consistent cautious attitude and excellent tradition in the handling of raw beans. La minita coffee hand selection process is from a total of 832000 pounds of raw beans, screened out, and finally selected 210000 pounds of the best quality coffee beans for consumers, in this process La minita selected only about 25% of the raw coffee beans, the operation is done entirely through manpower, in the number of working hours spent more than 30000 hours.

Friends who have drunk La minita coffee are very impressed by this coffee, they commented: each cup of La minita magnolia coffee taste is balanced, elegant flavor filled with honey nuts, plums, passion fruit and other aromas, while with a sucrose-like wet aroma (aroma), leaving a soft but unforgettable taste in the taste buds, if you want to use a sentence to describe La minita coffee, it is probably the most appropriate "refined and elegant".

Brewing Analysis of Costa Rican Coffee Brunas Red Honey Rose Summer Coffee

Costa Rican coffee hand punching parameters

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.

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