Tara Pearl producing area of Costa Rica | Rio Jorco Old Manor Honey treats Kaddura and Kaduai

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Tara Pearl producing area of Costa Rica | Rio Jorco Old Manor Honey deals with the flavor of Kaddura and Kaduai?

Costa Rica is the most stable coffee in Central America. Coffee production has a very long history and has been exported to Britain as early as the 19th century. In Costa Rica, the cultivation of Robusta varieties (canned coffee) is prohibited by law, only Arabica varieties are allowed, and the areas with the best production quality are Tarrazu Tarazu, West Valley and Central Valley. in recent years, due to high land production, reduced coffee production, high planting costs, good coffee is not easy to obtain. Rio Jorco is currently the third generation operating, they are very focused on quality and conservation of natural forests, its La Robles Farm won third place in the SCAA 2012 coffee cup test. Rio Jorco is fully equipped with a new water treatment plant and tanning farm, which makes the quality of coffee processing can be controlled and optimized. It is worth mentioning that Rio Jorco donated one yuan for every bag of coffee sold to the Costa Rican Youth Orchestra. There are already more than 140 students, aged from 6 to 19, and can have two orchestras on tour.

Farm Farm name: Rio Jorco Farm

Region producing area: Cedral de Aserri, Tarrazu Tarazu

Country country: Costa Rica

Altitude altitude: 1200 Murray 1800m

Annual Precipitation annual rainfall: 3200 mm

Soil soil: Volcanic clay volcanic soil

Coffee Characteristics: coffee characteristics

Variety varieties: Caturra Kaddura, Catuai Kaduai

Processing System treatment method: Honey honey treatment method

Harvest period harvest time: March-July March to July

Appearance appearance:. 16-18 mesh

Aroma aroma / flavor flavor: delicate aroma of cranberry, mango fermentation, variety of berries, cherries

Acidity: grapefruit sour, cherry, orange, acid value is not fine and coarse

Complex complexity and other other: mango fermented fruit sweet, balanced oil ester high taste, complexity is not high smooth, aftertaste sweet melon

Filter cup: Hario V60

Water temperature: 90-91 degrees

Degree of grinding: small Fuji 3.5 (China 20 screen pass rate 64%)

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.