Costa Rican goddess black honey coffee brewing analysis _ Sila goddess coffee bean cup flavor test
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
The pleasant grape is like the goddess Silas.
After the last cup test experience, the understanding of coffee beans has been further deepened. After all, I have chosen what everyone thinks is the best two beans for the first time, which gives me a lot of confidence. So today I will continue to give you a brief introduction to the Costa Rican coffee beans that will be used in the next cup.
Some people speculate that it has been planted since the Persian dynasty. Later, the French long River area has been widely planted, and is a very popular local wine. Today, the enthusiasm of growing Silas in Australia far exceeds that of the Rhone River region in France, becoming the main producer of Silas.
At this point, you should have a few points on the flavor description of this Costa Rican coffee bean, so don't talk much nonsense, let's take a look at the data--
Cup test flavor: raisins, chocolate, berries, refreshing, elegant, fruit acid, lime, red wine pear, yellow drupe
The first highlight of the cup flavor given by the manor is the raisins, just like her name. Hacienda Sonora is a famous estate in Costa Rica, located in the beautiful Central Valley at the foot of the Poal volcano. Coffee growth
In the rich volcanic soil, together with a wide variety of alien species, form a complex ecosystem that can produce high-quality small batches of coffee.
The estate uses natural water to drive the Pelton flow machine, providing 100% renewable energy for the estate. 95% of Sonora coffee is sun-treated and then dried in a low-heat dryer for 3 hours so that it can be treated evenly.
Analysis of coffee brewing of Costa Rican coffee black honey-Sila goddess
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.
END
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Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) Costa Rica has a long history of growing coffee, but in the past 10 years, even more cutting-edge dry treatment has become a trend, collectively known as the new method of honey treatment, the use of scrapers to adjust the degree of scraping of the pulp, the output varies from light to dark (white, yellow, red and white, yellow).
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Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Costa Rican coffee conqueror rich cream with dark chocolate cocoa texture, but also rich in oil, cream touch, taste quite thick origin information: * region: Costa Rican coffee capital Tarasu growing area, multi-tower region San Mar
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