Multi-tower in Tara Pearl, Costa Rica. What is the flavor of the geisha SHB honey treatment in the three Wonders Manor?

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Multi-tower in Tara Pearl, Costa Rica. What is the flavor of the geisha SHB honey treatment in the three Wonders Manor?

In the boutique coffee circle, as long as it is mentioned that Camilo, the owner of the San Tuareo estate, most people agree that because of his unusual enthusiasm for coffee cultivation and innovative experimental spirit, he has become the object of many top Barista cooperation in the world over the years. In 2013, the Facusse family, which has long run Dinant Food Sale in Costa Rica, decided to take advantage of Camilo's successful experience in planting estates in Colombia to start a new manor project in Costa Rica and named it the three Wonders. The name of the three miracles comes from Camilo's belief that all successful manors absolutely have these three factors to cooperate and cooperate with each other. These three elements are coffee trees, farmers and land.

Location was the most important decisive factor in deciding to start the plan for the Costa Rican manor. after a long discussion and land evaluation process, it was finally decided to choose Tarrazu, the highest producing area in Costa Rica, where the estate is located at an altitude of 1450-1750 meters above sea level, and the soil is pozzolanic soil from the Irazu volcano, providing sufficient nutrients for coffee trees. At the same time, Camilo also requires the manor to maintain a low-density coffee planting area, which is more conducive to the absorption and growth of coffee trees, as well as a higher improvement of cup flavor. At present, the planting area of the three Wonders Manor is about 120ha, and the annual top micro-batch output is only about 300bags. In addition, the hardware of the manor is mainly planned according to four key points:

The first is to use the Green House system (Green House System) to provide better humidity, temperature and ventilation of raw coffee beans during the sun-drying phase.

The second is the environmental intercropping symbiosis system (Intercrop System), which not only provides manor ecological diversity by planting different plants, but also helps farmers to control farm ecology.

The third is shade tree planting (Shade Grown System). Most of the Inga trees are used in the manor with some other local trees, so that the growth of coffee trees is in a perfect shade environment to protect the growth of coffee trees.

The fourth is to choose the right coffee variety. At the beginning of planting in the manor, Camilo decided to adopt the traditional coffee variety with low yield but better flavor. In addition to Bourbon and Geisha, F1 is a new variety developed by the French research organization CIRAD in Costa Rica in recent years. F1 is a mixture of Villa Sarchi+Sachimor and Sudan Rume, which not only has the flavor of the traditional Central American Villa Sarchi, but also has the citrus flavor of the African variety Sudan Rume.

■ producing area: Dota, Tarrazu

■ altitude: 1450-1750 m

■ treatment: honey treatment

■ level: SHB

■ breed: geisha

■ flavor description: kumquat, western pear, plum, black sugar, milk tea, taste round and thick, sweet and long

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.