Costa Rica Tarrazu Valley | Pena Pena Farm Yellow Mikadura / bourbon / Iron pickup

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Costa Rican Tarrazu Valley | Pena Pena Farm Yellow Honey Kadura / bourbon / Ironka flavor?

Costa Rica is the most stable and best coffee in Central America, coffee production has a very long history, as early as the 19th century 1800 coffee has been exported to the United Kingdom. In 1880, the concept of fine coffee had not yet been formed, and many high-altitude high-quality coffee (S.H.B) mixed with flat coffee were not particularly singled out. Due to long and narrow terrain factors resulting in great differences in latitude, altitude, soil, rainfall, temperature and other natural conditions gave rise to a wealth of coffee varieties, but in Costa Rica Robusta varieties are prohibited by law, only Arabica varieties are allowed. Common are Caturra Kaddura, Catuai Kaduai, Villa sarchi, Ceisha, Bourbon bourbon, Villalobos. The most common way of handling coffee beans in Central American countries is washing, but there are more and more countries with sun-dried beans and Miel Process, which is the most popular in recent years. This trend began in Costa Rica.

Now Costa Rica has responded to the needs of foreign coffee buyers and developed the coffee revolution of "micro mill". The main spirit of micro mill is that every small farm in Costa Rica can have its own micro-processing system, so that it can be received and processed from the coffee and bagged by the farm itself. The farm can dispose of its own coffee beans in the simplest, fastest and cheapest way, so that the coffee quality is the best and the farm gets better profits, but it also means that small farms must be responsible for the coffee they produce and handle.

In Costa Rica, honey treatment and sun-dried beans are derived from small farms with certain difficulties. Pena Pena Farm is located in the Tarazu Valley, about 70 kilometers southwest of San Jose, the capital of Costa Rica. This is a paradise area with rich green vegetation and clear rivers. Coffee beans are harvested once a year, and the harvest begins in December and lasts until March of the following year, with an average annual rainfall of 2900 mm and an average temperature of 18 degrees Celsius.

Property Characteristics: farm characteristics

Farm Farm name: La Pena

Farmer Farm owner: Santa Cruz

Region producing area: Tarrazu Valley Tarazhu

Country country: Costa Rica

Altitude altitude: 1650 Murray 1700m

Coffee Characteristics: coffee characteristics

Variety varieties: Caturra, Bourbon, Typica Kaddura Bourbon Tibica

Processing System treatment: Honey honey treatment

Harvest time: End of November-March November to March of the following year

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: clove, peanut, cinnamon, black tea, basil, peach, maple syrup, caramel

Sour: Apple, blueberry, yellow lime, acid with ester slippery taste

Complex complexity and other other: spice dry aroma is great, simple and clean little change, velvety taste, peach and apple sweet

Overall style attributes: very smooth, sweet peaches, flavor of the new century

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.