What's the difference between red wine tanning Kaddura and sunbathing Kadura?

There are many producing areas in Costa Rica, and even beans from the same producing area will have different flavors.

The same Costa Rican coffee producing area:

The western valley is one of the eight major producing areas in Costa Rica [coffee producing areas | introduction to the eight major coffee producing areas and honey treatment in Costa Rica]. The harvest period in the western valley is from November to mid-March of the following year. Coffee flavor with fruit and nutty almond flavor. The sour taste of western valley beans is not as bright as that of Tarazu, but the flavor of coffee with a slight drop in temperature is really amazing, because the flavor continues to change, and in terms of the pursuit of taste, she is not amazing. rather like [look good, medium drink] type.

It is rich in volcanic soil, sufficient sunshine, with an annual average relative humidity of 81%, abundant rainfall and an average annual temperature of 21.50 ℃, which makes the crops grow luxuriantly in this area and is also conducive to the cultivation of high-quality coffee at high altitude. In addition, the western valley region has a distinct dry and wet season, and when the coffee harvest season begins, it will enter the dry season, which means that the area has sufficient sunshine for washing and sunbathing. This advantage is seldom found in other producing areas in the country (almost all other famous producing areas in Costa Rica are machine-dried). The average altitude is 1000 to 1600 meters above sea level. But because the western valley is blown by more Pacific air, the temperature is often cooler than in other mountains at higher elevations. Therefore, the quality of coffee cherries and seeds is very excellent.

Today, let's compare the difference between the red wine tanning Cadura and the Kaddura of the Angel Manor from the West Valley production area in the western valley of Costa Rica.

The altitude is different:

[Aquitele Brothers processing Plant] altitude: 1600 m-1700 m

[Angel Manor] altitude: 1550 m

The treatment is different:

[Aquitele Brothers treatment Plant] treatment: red wine is fermented in the sun, the coffee fruit is peeled and fleshed, and placed in a stainless steel container to control the temperature and humidity, and then sealed; after carbon dioxide is injected, in the absence of oxygen, it will slow down the pectin, the decomposition rate of sugars in the mucus, and the PH value will drop more slowly, which means less glycolic acid. Under the condition of 22 ℃, the dry body can be fermented for 3 days without the taste of dryness and acetic acid, and the fermentation time will be longer at lower temperatures; finally, it will be dried.

[Angel Manor] treatment: in the traditional sun, the harvested coffee fruit is directly exposed to the sun for about two to four weeks. This method is usually used in countries with a clear dry and wet climate.

Raw beans are different:

Variety: Cadura, with high bean density, medium moisture content and strong fermented aroma of red wine

[Angel Manor] Variety: Kaddura, this coffee has a round, yellowish green, good evenness, medium moisture content, fresh tropical fruit and a hint of fermented wine.

Baking is different:

Even beans with the same producing area, altitude and characteristics will make small adjustments in the throttle and oven temperature according to the different treatment methods, so as to retain the characteristics of the beans themselves in the case of "baking thoroughly".

The two beans are not very different in altitude and variety, and they are also baked by gradually lowering the fire and rising steadily. At the time of an explosion, the throttle will be fully opened5, because the water vapor in the bean and the carbon dioxide produced by the Maillard reaction will exert great pressure on the cellular structure of the bean, and finally the pressure is too great. The bean can not bear to make the coffee bean cell structure rupture, water vapor, carbon dioxide and some other substances will gush out from the bean, indicating that the explosion began and produced a lot of smoke. The maximum throttle will be opened here.

The difference of flavor lies in the different treatment method. Because of the special treatment method and more decomposition of sugar in the fermentation process, the lower furnace temperature is used to retain the fermentation aroma and more fruit acid flavor. If the furnace temperature is too high, the aroma will be lost and the bitterness will be too heavy. And [Angel Manor Sunshine] what we value is its outstanding caramel sweetness, so it has a 2-degree higher baking temperature than [Arquette Red Wine Sun], giving it a longer development time and a more balanced sense of acidity and sweetness.

The taste of the cup is different:

[Aquitele Red Wine Sun] Flavor: strong fermented red wine aroma, soft berry acid, nuts, roasted hazelnuts, floral and cool aftertaste, red wine is more obvious at room temperature, like drinking ginseng tea.

[Angel Manor Sunshine] Flavor: slightly sun-fermented fruit, honey and almond aromas, rich floral aromas, sour notes of plum, plum and grapefruit, as well as some nuts and chocolates, with a berry finish and oolong tea, with a slight red wine aroma. The cleanliness is extremely high, and the sweet and sour feeling is obvious.

Different cooking parameters (Qianjie reference data):

[Aquitele red wine in the sun], filter cup: V60, water temperature: 90-91 degrees (considering that the baking degree is 2 degrees higher than that of Angel)

Degree of grinding: BG 5R (64% of Chinese standard No. 20 screen pass rate) is close to the size of fine sugar.

Steaming in 30 grams of water for 33 seconds

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:05

[Angel Manor Sun], filter cup: V60, water temperature: 91-92 degrees

V60 filter cup, 15g powder, water temperature 90 degrees, grinding 3.5, powder / water ratio 1:15

Steaming in 30 grams of water for 28 seconds

Section: water injection to 120g water cut off, slow water injection to 225g, that is, 30-120-225g

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.

Recently, beans from Costa Rica are very popular because of their unique handling methods, and their taste and flavor characteristics are highly recognized in coffee, which shows how much people like the special flavor.

Costa Rican beans are very hard, as long as you fine-tune your grinding degree, so as to increase the number of water-absorbing particles and keep the hot water longer, the concentration of coffee liquid will naturally increase and the flavor will come out easily.