Costa Rican Cretica pressure honey treatment coffee hand flush how to make _ pressure honey is good to drink

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Costa Rica Cretica Estate Pressure Honey Treatment

Grade: SHB

Production area: carretica estate

Breeds: Catuai,caturra

Altitude: 1600-1700M

Soil: Volcanic soil

Treatment method: pressure honey treatment

Harvesting Method: Manual Harvesting

Harvest year: 2016

Roasting degree: Northern Europe light baking

Flavor Features: Strawberry, lemon, grape, jackfruit, honey flavor diversity display. The acidity is bright and soft, the sweetness is very high, and the taste is rich and delicate.

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Costa Rican Coffee Cretica Estate Pressure Honey Treatment

* Region: Western Valley

Variety: Caturra, Catuai

Elevation: 1750 m

Price: $600

* what is pressure honey treatment?

The average fermentation time is 24 hours. The fruit is then stored in a greenhouse for 4 days to remove the pectin layer. The fruit is then placed in an African bed for 18-20 days for final drying. Finally, the coffee is placed in a bucket and sealed.

The four elements of this approach-

1. Shade system

The shade system effectively blocks out sunlight so that the pulp produces more sugar, resulting in a final coffee with more sweetness and a wonderful, shiny acidity.

2, stainless steel container

Coffee beans are fermented in stainless steel containers as soon as they are picked, eliminating the use of traditional cement or ceramic tile containers that absorb the flavor of the coffee beans rather than retaining more of the coffee flavor in the coffee pulp.

3. Carbon dioxide

The container in which the beans are placed is then sealed and pressurized with carbon dioxide so that there is no oxygen in the container. This ensures that all the flavor and aroma of coffee are retained in the coffee, and the flavor of coffee is more obvious.

4, controllable temperature

Finally, these containers of coffee beans were placed in a controlled environment to control more of the variables that reproduce the same flavor of the coffee beans. However, the traditional processing method is affected by weather, humidity and other factors, and it is difficult to ensure that the flavor of beans treated every time is consistent.

Pressure honey treatment is the kind of anaerobic treatment that is now very tamped. Mostly called anaerobic fermentation or pressure honey treatment. Production area direct translation, it is pressure honey treatment. It's the same as brewing. The coffee pulp is removed and the coffee beans with pectin are put into the barrel to ferment together. The pressure in the barrel slows down the fermentation speed, so the taste of cinnamon biscuits is also the product of anaerobic fermentation.

Brewing analysis of Costa Rican coffee-Cretica pressure honey treated coffee

Hand punch reference

Use key home filter cup, 16 g powder 32 g water stew for 30 seconds, 89-90 ℃ water temperature extraction, 1:15, medium fine grinding small Fuji 3.5 second water injection to 110ml water cut off, wait for the water to drop and then slowly inject water, the speed is uniform, the water level should not be too high, re-inject water to 233ml stop, extraction time 2:15 seconds_rich sour sweet feeling, you can adjust according to your own taste.

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