Third Runner-up in 2012 COE Competition | Costa Rican Oak Manor washes Kaduai and Kaddura

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

Third Runner-up in 2012 COE Competition | Costa Rican Oak Manor washes the flavor of Kaduai and Kaddura?

Costa Rica is the most stable and best coffee in Central America. Coffee production has a very long history. Coffee was exported to Britain as early as 1800 in the 19th century. In 1880, the concept of fine coffee had not yet been formed, and many high-altitude quality coffee (S.H.B) mixed with plain coffee were not particularly singled out. Due to the long and narrow terrain, great differences in latitude, altitude, soil, rainfall, temperature and other natural conditions have given rise to a wealth of coffee varieties, but in Costa Rica Robusta varieties are prohibited by law, only Arabica varieties are allowed, the common ones are Caturra Kaddura, Catuaikaduai, Villa sarchi, Ceisha, Bourbon bourbon, Villalobos. The most common way of processing coffee beans in Central American countries is washing. But sun-dried beans and Miel Process, the most popular in recent years, are emerging in more and more countries, a trend that 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.

Oak Manor El Roble is the third runner-up in the 2012 C.O.E International Coffee Cup Test. Direct Coffee introduces award-winning batches rather than just Oak Manor beans. The difference is that in July a series of questions about Coffee will be uncovered in the coffee molecular science of Facebook. Great, you will get a glimpse of the true face of the competition beans. Oak Manor has now spread to the third generation Mar í an Emilia Quir ó s Segura. They are very focused on coffee quality and nature conservation. The farm has an exclusive area for producing race beans, as well as dedicated private processing plants and warehouses. The process is focused on control, the import of this coffee is exciting, direct will once again bring you high-quality and the most transparent Costa Rican competition beans.

Property Characteristics: farm characteristics

Farm Farm name: Mar í an Emilia Quir ó s Segura

Owner of Farmer Farm: El Roble Oak Manor

Region producing area: Tarrazu Tarazhu

Country country: Costa Rica

Altitude altitude: 1800 Murray 1850 meters

Coffee Characteristics: coffee characteristics

Variety Variety: Caturra,Catuai Kadurakadua

Processing System treatment: Fully Washed and Sun Dried washing and sun drying

Overall style attribute: very clean, clear and smooth, happy aftertaste

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.