Valley of western Costa Rica | Fidel Manor Valley View processing Plant | Vera sa strange red honey treatment

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The Valley of Western Costa Rica | Fidel Manor Valley View processing Plant | what is the flavor of Vera sa's odd red honey treatment?

The seven main coffee producing areas in Costa Rica are distributed along the inland central plateau from northwest to southeast. Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall is one of the reasons why coffee has become one of the main agricultural products in Costa Rica. As the coffee industry in Costa Rica began to develop since the middle of the 18th century, it was the first country where coffee was first introduced into Central America and has a long history, so the coffee organization has a complete system from production to marketing. In terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as the world-class high-quality coffee.

Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall, is one of the factors that coffee has become a major agricultural product. The seven main coffee producing areas are distributed along the inland central plateau from northwest to southeast: West Valley, Central Valley, Tarrazu, Tres Rios, Orosi, Brunca and Turrialba. The coffee industry in Costa Rica began to develop since the middle of the 18th century. It is the country where coffee was first introduced into Central America and has a long history. Therefore, the coffee organization has a complete system from production to marketing. In terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as the world-class high-quality coffee. Using the popular red honey treatment, a new pulp scraper is used to scrape off part of the pulp and then directly expose it to the sun. So that the contents of raw beans can be completely retained, but also due to the gradual drying and concentration of the pulp combined with the role of environmental microorganisms resistant to high sugar content, resulting in a rich and complex sense of sweetness. This kind of "honey-treated coffee" with low acidity, full taste, high complexity and rich sweet flavor has become the goal of the coffee industry in recent years!

Villasarchi, a rare variety bred by local coffee farmers in the western valley through the cross of bourbon trees, is resistant to strong winds, likes high altitude, has excellent acidity and a variety of fruit aromas.

Flavor description: White raisins, baked almonds, tangerine changeable acidity, bright and clear, changeable layers, good balance

Qianjie recommended cooking:

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.