Costa Rica Dota Valley | Pilar Manor mixed varieties Water washing | Baking and hand flushing skills

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Costa Rica-Dota Valley Pilla Manor Kaddura / Kaduai / Iron pickup / Rosa Variety washing

Costa Rica-Dota Valley "La Pira" Caturr/ Catuai/ Typica/ Geisha Washed

Region Tlass, San Jose (Santa Mar í a de Dota)

Farmer Carlos Ure ñ a Ceciliano

Variety Catuia 50%, Caturra 25%, Typica + Geisha 25%

Extraction method 100% manual selection

Refining method water washing treatment (refining treatment field Microbeneficio La Pira de Dota)

The drying method is 100% natural sunlight in the way of "African bed".

The elevation is 1600 Mustang 1750 m.

◎ taste:

Sweet caramel, bright fruit acid, a hint of ginger and flowers, fresh and elegant.

Coffee roasting advice on Qianjie:

The dehydration period of this mixed variety of coffee beans is suitable for roasting with medium firepower to achieve the same degree of dehydration. Dehydration is based on Kaddura, Kaduai and Rosa. Baking method: 20% into the bean throttle, turn brown to add fire to increase fragrance, while the throttle is open to 50%, a blast throttle is 80%, the firepower can be fine-tuned according to the ROR situation, the adjustment range is about 5%, it is recommended to bake to the bean at the end of the explosion, the baking degree is light, and the flower and fruit aroma is retained.

Tips on hand punching skills:

V60 filter cup, medium and fine grinding, water powder ratio 1:16, water temperature 89 ~ 91 °C

Other cooking suggestions:

Method pressure: medium grinding, ratio of water to powder 1:15, water temperature 88 ~ 90 °C

Siphon kettle: medium and fine grinding, water powder ratio 1:15, water temperature 88 ~ 90 °C

25% of Costa Rica is a national park, or a designated nature reserve, which is an advanced country in environmental protection. Under the guarantee of the rights of the environment in the Constitution, the laws related to biological diversity, wildlife conservation, forest protection, water quality preservation and so on are complete. In such an environment, the coffee produced is also a virtuous circle of coffee taking into account the environment.

La Pira was bought 50 years ago by the father of the current farmer Carlos Ure ñ a. The name of the farm also comes from his father's nickname "Piro". After inheriting from his father, he has produced coffee beans for many years as a qualified organic certified producer, but because of the very high production cost, it has been changed to sustainable production. He uses a method peculiar to Costa Rica-keeping sheep in a farm to control the growth of weeds, which eliminates the use of herbicides. Unlike goats or other animals, sheep do not eat coffee leaves, and their feces are nourished by coffee trees. La Pira is different from other Costa Rican gardens in that he has only 7 hectares of land and produces coffee beans in very small quantities and delicately.

The refining method is semi-washing treatment to mechanically remove the pulp, but not very clean, but retain part of the pulp, and then in the way of an African bed, the retained pulp will provide coffee bean sugar and add complex flavor, which is one of the reasons why this La Pira tastes so good.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com