Costa Rican priest how to drink coffee _ Costa Rican priest wishes COE red honey hand to share

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Bean Seed: Costa Rican Coffee Priest Blessing COE Series SHB

BENDICIONES is Spanish for Blessing.

It is a new series launched by Father Coffee in 2016. The quality is even better. It has reached the level of COE winning estate. The cup test team predicts that Costa Rica Coffee COE will shine in 2017.

There are 63 coffee farms in the Tarraz-Frailes region, each of which has a coffee garden of about 1-2 hectares and sells the red fruit harvested every year to large companies for a small profit. For Catholics, priests are not only missionaries, but also knowledgeable and well-connected in the village. Three years ago, the priest decided to use his connections to rent space at a nearby processing plant to help small farmers process coffee cherries into green beans and help find better buyers. Black gold coffee is the first buyer, at first, black gold similar to the role of help, but also found that this way to continue, cooperation can not last long, so put forward some improvement methods, such as micro-batch classification, and improve the way of harvesting, processing, storage, packaging, etc., after a year has been significantly improved, production has also increased, and successfully established a coffee bean brand "Café del adre" in the local area. Sold in various stores.

Last year, they received a grant from the Ministry of Agriculture to build a processing plant, which officially opened on January 28, 2016. Now, they have their own processing plant, which can make better quality coffee, which can help more farmers, so that they can get more rewards for their year's hard work.

Production area information: Kadulla, Kaduai/1650m

Treatment method: semi-washing/baking

Abrasion: 3.5

Powder: 16g

Powder water ratio: 1:16

Water temperature: 91 degrees

Filter cup: v60

Time: 2 minutes 9 seconds

Flavor Description: Citrus Cherry Banana Lemon Peel Vanilla Marzipan mellow clean

OMG, the name of this series is also drunk. Dear Lord, would you like a drink?

Experience:

Dry nose with citrus, lemon peel and vanilla aromas

The first taste of the mouth can directly feel a certain degree of mellow and clean, try to drink the first sip of sweetness to come quickly, a little close to the almond sugar feel. When drinking in high temperature areas, citrus citric acid is more obvious, moderate, a few bites, a little almond and vanilla aroma. Drink it at medium temperature, and the taste of marzipan is quite obvious, complemented by citrus soft acid and vanilla aroma finish.

Although this cup is made with V60, I always have a feeling that Costa Rica's beans with balanced flavor and certain mellow characteristics will be better reflected in the cake filter cup.

The second cup is brewed in a kalita wave filter cup, ground to a half cell, at the same water temperature, 2 minutes and 20 seconds. The medium-temperature zone does move up the palate, with a more rounded texture, more balanced flavors and a more pronounced sweetness.

END