Costa Rica| Tara Zupinos Los Pinos Batch Washed Kadura, Kaduai Flavor

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Costa Rica | Tara Jupinos Los Pinos batch washing Kaddura, Kaduai flavor?

Costa Rican coffee is always exciting, a wide variety of beans, coupled with the control of treatment, to create a variety of different flavors. In the face of so many choices, it is easy to be overwhelmed by different flavors. This year's Workshop baked white honey batch El Roble has a distinct jujube and fudge flavor, partly due to the sugar left on the bean shell when it is dried in the sun. The second Costa Rican Los Pinos of Workshop this year is washed, and the varieties are Kaddura and Kaduai.

Coffee farmer Henry Hernandez Padilla is the farmer and manager of Finca El Platanillo Farm, which has only 3 hectares. Coffee cherries are processed in Rio Jorco microprocessing plant. Earlier this year, when Workshop went to the washing factory in Costa Rica to test the cup, the coffee stood out and was particularly clean. At that time, they learned that the water content and water activity readings of raw beans in this washing plant were always very stable and long-lasting. Although this does not guarantee that the flavor must be good, it means that the drying process is slow and uniform. When the baking plant buys raw beans, after a period of time, the flavor is not easy to disappear.

In the face of Costa Rica's different red honey, black honey treatment or full-sun dried beans, more exciting and stronger fruit flavor, the clean and delicate flavor of Pinos is easy to be ignored. Therefore, the baking of Workshop emphasizes its sweetness, multi-layers and hopes to show the original clean flavor of Pinos. In order to achieve balanced baking development and better control, the amount of beans in each pot is less, at the beginning, use less firepower, maintain a stable heat energy, and play a balanced flavor combination. This also makes baking faster, retains acidity and avoids the smell of baked smoke.

Producing area: Tarazhu Tarrazu

Farm: Finca El Platanillo

Processing plant: Rio Jorco Micromill

Producer: Henry Hernandez Padilla

Altitude: 1750-1800 m

Bean seed: Kaddura Caturra & Kaduai Catua í

Treatment: washing washed

Flavor: delicate, velvety, with delicate, balanced and round flavors like figs, Hawaiian beans and caramel, with a long sweet finish

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.