2016COE 2nd Costa Rica | Central Valley [Honey King] Kaddura, Brumas producing area

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

2016COE 2nd Costa Rica | Central Valley [Honey King] Brumas producing area Kaddura Red Honey processing flavor?

Brumas Manor & Microprocessor Plant (Brumas del Zurqui), which has the nickname "Honey King", is famous in Taiwan's boutique coffee industry. Brumas means "valley full of clouds" in the local language. Juan Ramon Alvarado, the fourth-generation coffee farmer with a degree in agriculture from EARTH University, began to grow coffee in 1880 and did not set up his own processing plant until 2004, producing about 750 bags of coffee a year. Juan Ramon Alvarado uses the BRIX instrument to measure the sugar content of the fruit, thus judging the best harvest time for coffee cherries. (according to the measured experience of Juan Ramon, the best flavor performance point for sweet and sour balance is when the sugar content reaches 15.5%).

According to the manor's treatment process, after the coffee fruit is picked, the peel is removed, the pulp scraper is used to control the peeling ratio, and a certain degree of viscous pulp layer (mucilage) is retained. Then, different from the traditional washing treatment, it does not need to ferment to remove the sticky pulp layer, but allows it to dry directly with this layer of sticky pulp, and then peel off the dried pulp layer and shell (parchment). Juan Ramon calls the coffee produced by this treatment "Honey Coffee". This low acidity, improved flavor level, sweet flavor is through a stable, uniform and careful exposure process, so that the surrounding residual pectin sugars and alcohols through diffusion to increase sweetness and fuller texture, and then dry with a scaffolding bed. The water consumption of this treatment is only 5% of that of the traditional washing plant, and the display of flavor depends on the proportion retained in the pulp, challenging the processor's careful craftsmanship and boldness, although there will be mildew due to drying failure in the process of treatment. or uneven or too rapid exposure to excessive fermentation and other unexpected risks, but this new treatment has become a trend in Central America in recent years and has shone brilliantly in all kinds of coffee competitions.

Brumas Micro-processing Plant won the first place in the Costa Rican Cup of Excellence Cup in 2012 and won the second place for two consecutive years in 2015. The refining technology and level are really impressive.

The 2nd place in 2016COE, the 2nd place in 2015 COE and the 1st place in 2012 COE.

Producing areas: central valley (Central Valley), micro-producing areas of San Isidro.

Location: Costa Rica,Heredia,San Isidro,San Francisco

Producer: Brumas Microprocessing Plant (Brumas del Zurqui)

Responsible person: Alvarado Rodriguez

Year of establishment: 2002

Altitude: 1600 m

Treatment method: red honey treatment

Variety: Kaddura

Flavor description: vanilla, candied fruit, marmalade, floret, adjustable, round acidity, thick taste.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

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 2:00

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.