Recommendation of anaerobic fermentation Coffee brewing in Costa Rica Grand Shepherd Manor _ Anaerobic anaerobic fermentation

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Anaerobic fermentation of Coffee Grand Shepherd Manor in Costa Rica

Costa Rica is located in the Central American isthmus, and is simultaneously controlled by Pacific and Atlantic currents and sea breezes. With towering volcanoes up to 2000 meters above sea level, coffee berries are able to grow slowly in the fertile volcanic ash soil and cool environment at high elevations, giving birth to coffee beans with complete and rich flavor. Costa Rica began to grow coffee two hundred years ago, first planted on the slopes of the Poas and Barva volcanoes, today's Central Valley, and now Costa Rica has eight main producing areas: Guanacaste, West Valley, Central Valley, Turrialba, Orosi, Tres Rios, Tarrazu and Brunca. Costa Rica can be divided into two seasons each year. The dry season is from December to April, the coffee harvest is from December to April, and the wet (rainy) season is from May to November. In recent years, micro-treatment plants have been established, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweet flavor has become the target of competition in the coffee industry in recent years.

Coffee producing country: central American Central American Costa Rica Costa Rica

Coffee producing area: Tarrazu Tarazu, La Pastora Grand Shepherd Manor

Coffee variety: Catuai Kaduai

Production altitude: 1200-1800m

Quality level: SHB

Treatment method: Anaerobic anaerobic fermentation

Cup test flavor: green apple, pineapple, mango, passion fruit, white wine

Baking degree: shallow baking

Product highlights:

La Pastora, a famous coffee farm in Costa Rica

The latest Special Coffee treatment Anaerobic anaerobic fermentation

SHB Alpine extremely hard beans

Brewing Analysis of anaerobic fermented Coffee in Coffee Grand Shepherd Manor of Costa Rica

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.

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