Costa Rican conqueror brewing parameters recommendation-Raminita Manor Conqueror Coffee name Source

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Costa Rican Coffee Conqueror

Rich cream with dark chocolate cocoa texture

At the same time, it is also rich in fat and cream.

The taste is quite thick.

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Place of origin information:

* region: in the Tarasu growing area of the Costa Rican coffee capital, near Santamaria in the multi-tower region.

* altitude: extremely hard beans, more than 1200 meters.

* Tree species: CATURRA/ Kaddura

CATUAI/ Kadu

* treatment: washing

EI Conquistador, from DOTA, Costa Rica, belongs to an independent small producing area within Tarrazu.

Different climatic conditions, topography and unique soil make the beans with unique dark chocolate flavor in DotaC producing area show different flavor in Tarrazu producing area. Most of the conqueror coffee beans have small particles, but the concentration is very high and contains excellent thick alcohol. Its unique dark chocolate flavor is lacking in other Costa Rican coffee.

After Christopher Columbus discovered Costa Rica on his fourth and last voyage, a small group of Spanish gentlemen began unprecedented colonial rule in the New World. For decades, conquerors have become almost the main variety of coffee in Germany, conquering the European market, which is why the coffee is named "Conqueror".

Analysis of coffee brewing of Costa Rican coffee conqueror

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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