Analysis of Vera Sachi Coffee brewing in Mima Manor, Costa Rica-introduction of Mima Manor Coffee varieties

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When it comes to microbatches, to emphasize this concept, microbatches are divided into two situations, simply: natural selection and human interference. Natural selection is a rare variety batch with low annual output but high quality, while human interference is that small batches of top beans are artificially screened out for processing and sale in large production batches. For example, the annual output of Raminita Manor in Tarazhu can reach 1 million pounds, but only a hundred thousand pounds will eventually enter the boutique market.

But this micro batch of solarization in Dota production area should be said to be more refined. The annual output of this sunlit Costa Rican coffee from Mima Manor is only about 30 sacks (60 kg / bag), or about 4000 pounds.

The disparity in yield does not mean the backwardness of planting and treatment methods. (of course, as we mentioned earlier, the beans in Congo are treated in the form of small farmers' cooperatives, but are still loved with the most traditional wisdom. )

This tanned Costa Rican coffee at Mima Manor comes from the La Chumeca micro-processing plant, which only produces sun-treated coffee and often tries some experimental batches of coffee, thanks to the owner Martin, who and his brother are not only the transport and salesmen of raw coffee beans, they have never stopped making innovations in the form of coffee processing.

They made a double-pot device, which can more conveniently and effectively separate the impurities in the coffee fruit, and increase the drying bed, so that the coffee fruit can be better fermented, and the drying bed can be moved manually to dry and prevent mold. This treatment is extremely labor-intensive and risky, but the reward is to harvest good coffee with a honey-brewed flavor.

Costa Rican coffee is not like many African producing areas, there is no advanced technology, but the landowner is still willing to adhere to this small output, labor-intensive treatment, I think it is worthy of admiration.

Analysis of Vera Sachi Coffee brewing in Costa Rican Coffee Mima Garden

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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